If you’re looking for some new dishes to try at your Easter feast, be sure to try out these great recipes from Rania Harris!

Honey Baked Ham

Traditional bone-in butt half ham – scored with knife in crosswise hatches

• 6 ounces cola
• 1 can pineapple slices in heavy syrup
• Dark brown sugar (to taste)
• Directions:
• Preheat oven to 325 degrees.

Rinse ham and place in baking pan. Pour cola over ham. Pin pineapple slices to ham with toothpicks. Mix brown sugar with heavy syrup from can of pineapples and pour over the ham. Use a spoon to evenly mix the mixture in the bottom of the pan. Cover with foil and bake 25 minutes per pound. Remove foil during the last 25 minutes of baking to brown evenly’

Cherry Sauce for Ham

• ¾ cup sugar
• 2 tablespoons cornstarch
• Dash of salt
• 1 tablespoon lemon juice
• 1 ¼ teaspoon cinnamon
• Dash of ground cloves
• 1/3 cup freshly squeezed orange juice
• 1 -16 ounce can undrained tart pie cherries

Directions:

In a medium saucepan, combine sugar, cornstarch, salt. Stir in juices, cherries, and seasonings. Cook and stir over medium heat until thick and bubbly. Cook and stir 1 to 2 minutes more. Serve warm with ham. Makes 2 2/3 cups sauce.

French-Style Potato Salad

• 2 pounds unpeeled new potatoes
• 3 tablespoons vermouth
• ¼ cup fruity olive oil
• 3 tablespoons champagne vinegar
• 2 tablespoons Dijon mustard
• Sea salt and freshly ground black pepper to taste
• 1/3 cup sliced green onions
• 4 tablespoons minced fresh Italian parsley

Directions:

Wash potatoes and cook in boiling water to cover 12-15 minutes, or until tender. Drain and cool slightly. Cut in ¼ inch slices. Add vermouth, olive oil, champagne vinegar, mustard, salt and pepper. Toss gently. Add onions and parsley and toss again. Serve warm or chill and serve cold.

Asparagus, Parmesan and Red Onion Salad

• 2 bunches pencil asparagus, tough bottom stems removed
• 1 medium red Bermuda onion, finely diced
• 1 ½ cups coarsely grated Parmesan cheese
• ¾ cup red wine vinegar
• Extra-virgin olive oil to taste
• Sea salt and freshly ground black pepper to taste

Directions:

Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and Parmesan and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will tenderize the asparagus; it’s best to do this about an hour or so in advance to let the flavors blend.

Serves: 8