A delectable Easter Baked Ham with Grandpa J’s Greko Lemon Roasted Potatoes and Brussel Sprouts Topped with Bacon, Apple and Honey Relish. Credit: Ned Bell
Baked Ham with Grandpa J’s Greko Lemon Roasted Potatoes and Brussel Sprouts Topped with Bacon, Apple and Honey Relish
Looking for an Easter menu created with the best of BC?
Our friend, Chef Ned Bell has hopped in to help! He has shared his recipes for an Easter Feast that is full of BC’s finest flavours. Your family and friends will bee amazed!
We can’t agree with Ned more when he says, “Consider making a meaningful choice by incorporating Buy BC products into your festive meals. By opting for local produce, meats, and goods, you not only treat your family and guests to the freshest flavours but also play a crucial role in supporting our local farmers and producers.”
Here is his perfect pairing prepared with Honey Bee Zen honey!
Ham: Source a fantastic Johnston’s ham of your choice, cut in half.
Grandpa J’s Greko Lemon Roasted BC Fresh Potatoes:
- 2 lbs Yukon Gold potatoes
- 4 Tbsp olive oil
- 2 Tbsp Grandpa J’s Greko Lemon seasoning
Roasted BCFresh Brussel Sprouts:
- 1 lb BCFresh brussel sprouts
- 2 Tbsp olive oil
- 1 tsp of salt
Double Smoked Bacon, Ambrosia Apple and Honey Relish:
- 4 cups ¼ inch diced double smoked bacon (I like using Johnston’s bacon)
- 2 cups ¼ inch peeled and chopped BC ambrosia apples (similar size to the bacon)
- 1 medium shallot, fine diced
- ½ cup canola oil
- ½ cup cranberry juice (or apple)
- ¼ cup red wine vinegar (or apple cider vinegar)
- ⅛ cup honey (Honey Bee Zen 1000 Blossoms or Swan Valley Honey Wildflower)
- Cracked black pepper, to taste
– via Shutterstock
PREPARATION
Holiday Ham:
Rub the ham(s) with 4 Tbsp olive oil. Season with Grandpa J’s Original seasoning, approximately 4 Tbsp for half a ham. Bake the ham(s) in a preheated 425° F oven for 1 hour.
Grandpa J’s Greko Lemon Roasted BC Fresh Potatoes:
Cut potatoes in half, toss with olive oil and season with Grandpa J’s Greko Lemon seasoning. Place the potatoes in a casserole dish and bake in the pre-heated 425° F oven for 30 minutes, or until the potatoes are golden brown and tender to the fork when pushed into the potatoes.
Roasted BCFresh Brussel Sprouts:
Cut the brussel sprouts in half and toss with olive oil and season with salt. Place the brussel sprouts in a casserole dish and roast in the pre-heated oven for 20 minutes or until golden brown.
Double Smoked Bacon, Ambrosia Apple and Honey Relish:
- 4 cups ¼ inch diced double smoked bacon
- 2 cups ¼ inch peeled and chopped BC ambrosia apples (similar size to the bacon)
- 1 medium shallot, fine diced
- ½ cup canola oil
- ½ cup cranberry juice (or apple)
- ¼ cup red wine vinegar (or apple cider vinegar)
- ⅛ cup Honey Bee Zen honey (To elevate, try our delectable “wild” Fireweed honey!)
- Cracked black pepper, to taste
In a shallow pan, sauté the bacon in the olive oil over medium heat for 10-15 minutes until golden brown and crispy. Pour off the fat. Add the apples, shallot and cranberry juice and cook for 15 minutes, stirring constantly. Add the vinegar and honey. Season with pepper.
To Serve:
Slice 2 slices of the ham and lay it on the plate, add the roasted potatoes; and the brussel sprouts and spoon the bacon and apple relish overtop.
PS: Our gratitude to Sandra Merk, Member, Les Dames d”Escoffier, BC Chapter, for suggesting and coordinating this recipe!