ISO: Multi-use Easter ideas

[JA]

I'm planning Easter dinner, and have a dilemna. I've got guests who want salmon, but I've also got guests who want something more traditional...ham. I am thinking that I could tie these two main dishes together by using the same recipe. For instance, I've seen maple and bourbon salmon dishes, which would be nice for ham too. But I don't have any ham recipes using those ingredients.

Is this easier than I'm making it out to be - can I just pour the marinade over the ham while it's cooking? Or should I marinate the ham? (that doesn't seem right). Any other suggestions?

TIA!

[misskitty100]

I don't have an answer to your question but why not just serve a Honey Baked Ham and all you have to do is heat it up? No sauce necessary!! I believe Costco sells the "Honey Baked" brand as well as their own version which is the "Kirkland's Best" -- both are excellent.

[JA]

Good idea misskitty100. This Honey Mustard recipe would be in keeping with my "theme" idea:

Honey Mustard Salmon (http://community.cookinglight.com/showthread.php?s=&threadid=57363&highlight=salmon+honey)

reading the recipe it looks like I could use the dressing for other things, perhaps a serving of brocolli:D

[misskitty100]

The Honey Mustard Dressing sounds really GOOD!! Yum. I am always looking for a different way to prepare salmon and will give this one a try soon.

Thanks!!

P.S. If you hadn't already thought of this, why not serve a little bit of this on the side of you ham too?

[JA]

yes, serving that on the side sounds like a plan.

I welcome any other ideas (bump...bump...)

[SusanL]

since you are still looking, how about the glaze for this for the salmon, don't know about ham, we rarely eat it...
Cedar Planked Salmon w/ Maple Glaze

Plank cooking is a Native American technique that imparts a
subtle smoky flavor to fish, meat, poultry, and vegetables.
It is recommended to use a plank of untreated Western red
cedar made specifically for cooking purposes.

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 101/2 inches; if
desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions


In a small heavy saucepan simmer maple syrup, gingerroot, 3
tablespoons lemon juice, soy sauce, garlic, and salt and
pepper to taste until reduced to about 1 cup, about 30
minutes, and let cool. (Maple glaze may be made 2 days
ahead and chilled, covered. Bring maple glaze to room
temperature before proceeding.)

Preheat oven to 350 F. If using cedar plank, lightly oil
and heat in middle of oven 15 minutes; or lightly oil a
shallow baking pan large enough to hold salmon.

Arrange scallion greens in one layer on plank or in baking
pan to form a bed for fish.

In another small saucepan heat half of glaze over low heat
until heated through to use as a sauce. Stir in remaining
tablespoon lemon juice. Remove pan from heat and keep sauce
warm, covered.

Put salmon, skin side down, on scallion greens and brush
with remaining glaze. Season salmon with salt and pepper
and roast in middle of oven until just cooked through,
about 20 minutes if using baking pan or about 35 if using
plank.

Cut salmon crosswise into 6 pieces. On each of 6 plates
arrange salmon and scallion greens on a bed of mashed
potatoes. Drizzle salmon with warm sauce.

Serves 6.