3 crowd-pleasing Easter recipes from Weekend at the Cottage

Nik Manojlovich from Weekend at the Cottage joined us to share three of his favourite Easter recipes.

From oven-glazed ham, to roasted carrots, to some delicious carrot cake cupcakes, these crowd-pleasing recipes are sure to impress!

Check out all of these recipes and more on the Weekend at the Cottage website!

Glazed Oven-Baked Ham Recipe

INGREDIENTS

• 1 8-12 pound bone-in ham, smoked and cured
• 20 whole cloves
• 2 tablespoons Dijon mustard
• 2 tablespoons Pommery mustard
• 2 teaspoons hot English mustard
• 2 tablespoons honey
• ¾ cup brown sugar, packed
• ¾ cup apple cider vinegar

DIRECTIONS

1. Place ham in a large stockpot and cover with cold water. Bring to boil on high heat. Reduce to low and replace cover slightly ajar. Cook for 1-1½ hours.
2. After ham is boiled, preheat oven to 350°F with the rack in the lower position.
3. Remove ham from water and place into a roasting pan. Cut away any excess rind or fat and score in a diamond shaped pattern. Insert one whole clove into the intersections of each diamond shape.
4. Prepare the glaze by stirring the mustards, honey and sugar together in a small bowl.
5. Rub the glaze evenly over the outside of the ham. Pour the apple cider vinegar over top and transfer to oven, baking for 35 – 45 minutes or until glaze is golden and the skin of the ham has crackled.
6. Remove from oven, letting it rest for 10 minutes. Slice and serve.

Carrot Cake Recipe

INGREDIENTS

• For the carrot cake:
• 2 cups unbleached all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup dark brown sugar, packed
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 4 large eggs, room temperature
• 1 cup vegetable or canola oil
• 6 carrots, peeled and grated (about 2-3 cups)
• ½ cup chopped walnuts
• butter grease pan
• For the lemon cream cheese icing:
• 8 oz. cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 4 cups icing sugar
• 1 teaspoon pure vanilla extract
• juice half a lemon
• For garnish:
• cream cheese icing rosettes
• thin slices carrot
• carrot greens

DIRECTIONS

1. Preheat oven to 350°F with the rack in the middle position. Grease a 9 x 13-inch glass or metal baking dish.
2. Prepare the icing: Place the cream cheese and butter into a medium-sized bowl. Using a hand or stand mixer, beat until light and fluffy. With the mixer running, add the icing sugar, 1 teaspoon of vanilla extract and lemon juice, beating until light and creamy. Cover with wrap and leave unrefrigerated as you prepare the cake.
3. Prepare the cake: Place all of the cake ingredients in the order listed into a large bowl and stir together until thoroughly combined. Transfer to the prepared baking dish and smooth it out evenly within.
4. Transfer to oven and bake for 45-50 minutes, or until a cake tester comes away clean. Remove from oven and cool completely.
5. Ice the cake: Transfer 2/3 of the prepared icing onto the cake and spread it out evenly across the surface.
6. To serve: Cut the cake into either 12 or 24 squares. Serve squares as is or, decorate each with a small rosette of the remaining icing, a carrot slice and a tiny bit of carrot greens.