Easter Dinner – 76: Thyme-Honey Glazed Ham and 77: Lemon Mousse Parfaits

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I decided I wanted to make a ham for Easter dinner. We don’t really do anything for Easter, but I thought it would be fun to make a sit-down meal.

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I bought a ham and decided to make a Thyme-Honey Glaze to go on it, rather than all the mustard-based glazes I saw. I didn’t use the ham-baking directions in the recipe, though. Rather, I set the oven at 325F, stuck my probe thermometer (affiliate link) in it, covered it in foil, and baked for a while. At some point (whenever I estimated I had one hour of cooking time left), I put glaze on it, and then after 30 minutes longer, I put glaze on it again.

I forgot to make the glaze until the ham had been in the oven for a while, so the glaze didn’t really get a chance to cool down before I used it. I was skeptical once I read that I would have to boil down a quarter cup of cider vinegar. I don’t like vinegar, and boiling it seemed like the perfect way to smell it more. My windows were open, though, and this wasn’t as bad as I thought it would be. I added the butter and thyme to the vinegar reduction separately, along with honey and the Worchestershire sauce. I brought this up to a simmer briefly to melt the butter and mix in the honey. This worked well enough, but like I said, I didn’t leave it enough time to cool down.

I’d never glazed a ham before, and doubted that it would ever add anything for me. This was tasty enough, though. It was tangy and not too sweet. I had my doubts before I put it on the ham, but I liked this glaze and I might make it again.

Thyme-Honey Glazed Ham, with asparagus and pasta with mint-pea hummus

For our dessert, I wanted to make Lemon and White Chocolate Mousse Parfaits with Strawberries. Sounds delicious and springtimey, right? I’ve never made lemon mousse, but I figured it couldn’t be much more difficult than making pudding, and I’ve done that before.

I cooked the lemon mousse base on the stove exactly as specified, with no problems. I hadn’t bought enough cream (it was expensive!) so I decided to scale back the white chocolate mousse to 2/3. Also no problem. I decided to whip the cream separately, so I wouldn’t have to try to separate odd amounts of whipped cream to fold into the mousse bases. I whipped the cream for the lemon mousse second and that turned out fine, although I’m not sure that my folding technique is the best.

I wasn’t happy with the thickness of the cream for the white mousse, so after I added it to the white chocolate, I whipped it a little more – and turned it into butter.

I layered the lemon mousse with strawberries, and put the white chocolate butter in the fridge. I’m still not sure what to do with it.

Lemon Mousse Parfaits with Strawberries

These were good, nice and tart. I don’t think I’ve ever had lemon mousse before, so I don’t have anything to compare it to. The lemon mousse was tart, probably because it was supposed to be paired with sweet white chocolate. I don’t think I’d make this again, though. Honestly, the process of making the lemon mousse seemed to take forever – I felt like I was in the kitchen a long, long time without anything to show for it. If I’m going to spend a lot of time in the kitchen, I’d rather have an impressive cake or something there to enjoy. I’d be just as satisfied with a simple lemon pudding that would take half as long to make.

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