BROILED CHEESE- STUFFED TOMATOES


SWEET ’N’ SPICY SPIRAL-CUT HAM


Using the slow cooker for these cheesy tomatoes frees up your oven for other Easter dishes.


PREP TIME 10 MIN. – COOK TIME 1 HOUR 30 MIN. READY IN 1 HOUR 40 MIN. – SERVINGS 6


6 medium tomatoes 1½ tbsp fresh oregano 1½ tbsp fresh thyme 1 (4 oz) log goat cheese


¼ cup part-skim ricotta cheese ½ cup grated


Pecorino cheese 1


/3 cup panko


bread crumbs 2 tbsp olive oil


STEP 1 Trim bottoms of the tomatoes so they sit flat. Cut a thin slice off the top of each tomato. Use a small spoon to scoop out tomato pulp and seeds. Add ¼ cup water to a large, wide slow cooker. STEP 2 Finely chop the oregano and thyme, reserving ½ tbsp of each herb for garnish. Add the goat cheese to a medium microwave-safe container. Microwave until soft, about 30 sec. To goat cheese, add 1 tbsp oregano, 1 tbsp thyme, ricotta, ¼ cup Pecorino cheese, salt, and pepper. STEP 3 Fill tomatoes with cheese mixture. Place tomatoes in slow cooker bowl, cavities up. Cover and cook 1½ hours on low. STEP 4 Toss the bread crumbs with the oil and remaining ¼ cup Pecorino. Preheat broiler on high. Carefully use a spatula to transfer tomatoes to a baking dish. Top with Pecorino bread crumbs. Broil until tops are golden, about 1–2 min. Garnish with remaining ½ tbsp oregano and ½ tbsp thyme. Serve immediately.


Tip Skip the fresh oregano and thyme and use herbed goat cheese as a shortcut for the filling.


Per serving: 243 calories, 17g fat, 9g saturated fat, 39mg cholesterol, 368mg sodium, 10g carbohydrate, 1g fiber, 3g sugar, 13g protein


Bring the trend of hot honey to your celebration with this glazed ham, complete with a tangy mustard dipping sauce.


PREP TIME 10 MIN. – COOK TIME 90 MIN. READY IN 1 HOUR 40 MIN. – SERVINGS 16


1 cup honey 2 tbsp adobo sauce from canned chipotle chiles ½ tsp ground cayenne 1 orange


1 (7-8 lb) bone-in spiral-sliced half ham


(fully cooked) 1


/3 cup


Dijon mustard ¼ cup dill


STEP 1 Preheat oven to 350°F. In a microwave-safe bowl, microwave the honey until warm and runny, about 30 sec. Into honey, stir the adobo sauce and cayenne until combined. Grate zest from the orange into bowl with honey. STEP 2 Fit a roasting pan with a rack and fill with 1 inch of water. Place the ham on rack flat-side down and brush ham with a third of the glaze. Tightly cover pan with foil. Cook 8 min. per pound. STEP 3 In a small bowl, whisk together the mustard and 2 tbsp of reserved glaze. Set aside. Chop the dill. STEP 4 Remove ham from oven and increase oven temperature to 425°F. Using tongs, carefully remove foil. Brush half of the remaining glaze over ham. Return ham to oven and cook 10 min. Brush remaining glaze on ham. Cook another 10–15 min., until ham registers 165°F on a meat thermometer. Serve with mustard sauce. Garnish with dill.


Tip For a festive touch, garnish the platter with orange wedges and sprigs of dill.


Per serving: 384 calories, 15g fat, 4g saturated fat, 129mg cholesterol, 2,137mg sodium, 21g carbohydrate, 1g fiber, 20g sugar, 43g protein


48 MARCH 2018


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