Easy Food Magazine

Planning your Easter feast? This apricot-mustard glazed ham is sweet, sticky, tangy and beautifully golden — the kind of dish that brings everyone straight to the table.

Save this post — the full recipe is just below.

1 x 2-3kg ham joint
150g brown sugar
250g apricot jam
120g wholegrain mustard
2 tsp black pepper

1. Add the ham to a large stock pot and cover with cold water. Simmer over a medium heat for 45 minutes per kilogram (1½-2¼ hours) until cooked through, skimming the white froth from the top of the pot as needed.
2. Preheat the oven to 150˚C/130˚C fan/gas mark 2. Place the cooked ham in a roasting pan. Use a sharp knife to trim off excess fat, leaving one even layer across the ham. Score the fat in a diamond pattern, making sure not to cut into the meat.
3. Whisk together the sugar, jam, mustard and pepper.
4. Brush the ham with half of the glaze. Cover with foil and bake for one hour.
5. Remove the foil and bake for another 30 minutes until the glaze is caramelised and sticky.
6. Leave to rest for 20 minutes, then brush with the remaining glaze before carving.

These bars are doing the most… and we love them for it. A chocolate chip cookie base, thick salted caramel and a smooth chocolate ganache topping. Ideal if you've got a surplus of chocolate laying around in the run-up to Easter!

Check out the recipe at the link in our bio...

These stuffed carrot cake cookies have everything you love about carrot cake, baked into the ultimate cookie.

Recipe below — don’t forget to save for later!

For the cream cheese filling
100g full-fat cream cheese
60g butter, at room temperature
1 tsp vanilla extract
160g icing sugar, sifted

For the cookie dough
245g butter
270g light brown sugar
2 large eggs, beaten
422g plain flour
40g cornflour
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp nutmeg
110g carrots, finely grated & squeezed to drain
70g walnuts or pecans, roughly chopped
1 tsp salt

1. To make the cream cheese filling, add the butter to the bowl of a stand mixer and beat until smooth and creamy, ensuring there are no lumps. Add the cream cheese and vanilla and beat again until combined. Add the icing sugar and beat again until smooth and combined.
2. Line a tray/plate that fits in the freezer with a sheet of baking paper.
3. Using a spoon, scoop the filling into 10 evenly-sized dollops on the sheet of baking paper. Place this in the freezer while you make the cookie dough.
4. To make the cookie dough, beat the butter and sugar in the bowl of a stand mixer for roughly three minutes until light and creamy.
5. Add the eggs and grated carrot, and beat on low speed to combine.
6. Combine the flour, cornflour, bicarbonate of soda, cinnamon and nutmeg in a separate bowl and whisk gently to combine. Add this to the bowl of the stand mixer gradually, beating slowly between each addition.
7. Place the dough in the fridge for at least 30 minutes to chill. You can leave this overnight if you prefer.
8. To assemble and bake the cookies, first preheat the oven to 200°C/ 180°C fan/ gas mark 4 and line two baking trays with parchment paper.
9. Cut the dough into 10 evenly sized balls. You can use a scale to weigh the balls.
10. Take the frozen cream cheese fillings from the freezer and encase each one with a ball of cookie dough. Place five cookies on each baking tray. Ensure they are evenly spaced out.
11. Bake the cookies for 8-11 minutes. The cookies should be golden brown but still soft. Allow the cookies to cool completely before removing from the tray. This is key to the setting process.