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The Boston Globe

Food & dining

Sunday Supper & More

Glaze a ham, turn the meat and bone into split pea soup

Ham with brown sugar-bourbon glaze.

Karoline Boehm Goodnick

Ham with brown sugar-bourbon glaze.

A bourbon-brown sugar glaze gives this ham a robust sweet flavor perfectly suited for a hearty Easter brunch or dinner. Garnish plates with the first asparagus of the season and mashed or scalloped potatoes.

The next day you get to make soup with the hambone and add some leftover ham to give a big pot of split peas some depth. Set some chopped eggs on the bowls to add an attractive color contrast. You’ll also use up some of those Easter eggs.

Shopping list

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(For ham, pea soup)

7-pound bone-in
cured ham

3 eggs

4 onions

1 leek

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1 stalk celery

2 carrots

2 cloves garlic

6 sprigs thyme

Salt and black pepper

Pinch of crushed red pepper

1 tablespoon vegetable oil

1 pound (2 cups)
green split peas

1 bay leaf

¼ cup bourbon

½ cup brown sugar

¼ teaspoon Dijon mustard

Sydney Oland can be reached at sydney.oland@gmail.com.

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