2020-04-01 Good Housekeeping

106 GH APRIL 2020

THE WORKBOOK

KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT H HOLIDAY FAVORITE

CARROT

AND RADISH

SALAD Q G V

Active 25 min. | Total 25 min.

For vinaigrette:

3 Tbsp fresh orange juice

3 Tbsp fresh lemon juice

1 tsp honey

Kosher salt and pepper

3 Tbsp olive oil

For salad:

4 mixed colored carrots, shaved

lengthwise (about 3 cups)

4 radishes, shaved into rounds

(about 1 cup)

2 stalks celery, thinly sliced

(about 2 cups)

1 small beet, shaved into half-

moon rounds (about 1 cup)

1 cup watercress

2 small oranges, rind removed

and sliced into half-moons

1⁄2 cup fresh mint leaves,

torn if large

1. In bowl, whisk together orange
   juice, lemon juice, honey and
   1⁄2 tsp each salt and pepper to
   dissolve honey, then whisk in oil.


2. Arrange vegetables, oranges
   and mint on large platter and
   drizzle with vinaigrette.
   SERVES 6 About 115 cal, 7 g fat
   (1 g sat), 2 g pro, 235 mg sodium,
   13 g carb, 3 g fiber

PINEAPPLE,

ORANGE AND ONION

ROASTED HAM M G H

Active 30 min. | Total 2 hr. 30 min.

1 navel orange, sliced into

1⁄4-in.-thick rounds

1 medium red onion, sliced into

1⁄2-in.-thick rounds

1 pineapple, rind removed, half

cut into 1⁄2-in.-thick rounds and

remaining half roughly chopped

1⁄2 fully cooked bone-in ham

(about 7 lbs total;

preferably shank end)

1 12-oz bottle ginger beer, divided

1⁄2 cup light brown sugar

2 tsp low-sodium tamari

or soy sauce

1. Heat oven to 375°F. Arrange slices
   of orange, onion and pineapple in
   roasting pan. Place rack on top.
   Place ham, cut side down, on top
   of rack. Score ham on all sides in
   diamond pattern, cutting only 1⁄4 to
   1⁄2 in. deep. Pour 1⁄4 cup ginger beer
   over ham, cover entire pan with foil
   and bake 11⁄2 hr.


2. Meanwhile, in blender, puree
   remaining pineapple and ginger
   beer until smooth. Transfer to
   saucepan, stir in brown sugar and
   soy sauce and simmer, stirring
   occasionally, until syrupy and
   reduced to 1 cup, 35 to 40 min.
   3. Brush one-third of glaze (about
   1⁄3 cup) over ham and bake,
   uncovered, 15 min. Rotate ham in
   oven, repeat with another one-third
   of glaze and bake another
   15 min. Brush remaining glaze over
   ham and bake until ham is heated
   through and internal temp
   registers 140°F, 15 to 20 min. more.
   SERVES 10 (with leftovers) About
   290 cal, 11 g fat (3.5 g sat), 29 g
   pro, 960 mg sodium, 19 g carb,
   0 g fiber

TEST

KITCHEN TIP

SCORE YOUR HAM

Cutting shallow slits in

the top of a ham is called

scoring, and it’s one of the

best ways to boost flavor

(and make the ham look

extra fancy). Here’s how

it’s done: Using the tip of

a small sharp knife, make

1⁄4- to 1⁄2-in.-deep slits in a

diamond pattern all around

the ham. The glaze will sink

into all those nooks and

crannies to create a glossy,

lacquered finish.

C L A S S I C

DEVILED EGGS Q G

Active 15 min. | Total 30 min.

6 large eggs, hard-boiled

2 Tbsp mayonnaise

1 tsp fresh lemon juice

1 tsp Dijon mustard

1⁄2 tsp hot sauce

Kosher salt and pepper

Crumbled bacon, sliced scallions,

sliced chives, chopped parsley

and chopped dill, for serving

Halve eggs lengthwise. Transfer

yolks to small bowl and mash with

mayonnaise, lemon juice, mustard,

hot sauce and 1⁄8 tsp each salt and

pepper. Spoon into egg whites and

sprinkle with toppings as desired.

SERVES 6 About 110 cal, 8.5 g fat

(2 g sat), 6 g pro, 160 mg sodium,

1 g carb, 0 g fiber

SEA-SALTED

NUT BUTTER CUPS

Active 35 min. | Total 35 min.

plus chilling

Line 2 mini muffin pans with foil

liners. Mash 1 ripe medium banana

with 1⁄4 cup nut butter. Melt 12 oz

bittersweet chocolate. Drop scant

tsp chocolate into each liner, then

spoon 1 tsp nut-butter mixture on

top. Top with about 1 tsp chocolate,

spreading to cover; sprinkle each

with sea salt and freeze until firm.

MAKES 24 PIECES

Springtime

Mains, Sides

+ Sweets

p. 90

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