Have A 'Hoppy' Easter - Try A Classic Holiday Ham & Chocolate Easter Egg Cupcakes

With an easily prepared glaze and your oven doing most of the work, you can keep your attention on time spent with loved ones. Visit: Culinary.net to find more seasonal favorites, both classic and contemporary.

Maple-Glazed Easter Ham

Recipe adapted from Southern Living

Total time: 3 hours

Servings: 10

1 Bone-In Spiral-Cut Ham (8-9 pounds)

1 Cup of Pure Maple Syrup

1/2 Cup of packed Dark Brown Sugar

1/2 Cup or 4 Ounces of Bourbon

1/2 Teaspoon of Grated Fresh Ginger

1/4 Teaspoon of Ground Cinnamon

Orange slices and wedges, for garnish

Fresh Rosemary Sprigs, for garnish

Preheat the oven to 350° F.

Place the Ham in a large roasting pan and fill it with 1/2 inch of the Water. Cover the pan with aluminum foil and bake for about 2 hours, basting every 30 minutes with juices from the pan, until the meat registers 120° F at the thickest portion.

In a medium saucepan over medium-high heat, stir the Maple Syrup, the Brown Sugar, the Bourbon, the Ginger and the Cinnamon; bring them to a boil. Cook, stirring occasionally, until thickened, for 6-8 minutes. Remove from the heat. Cover it to keep it warm and set it aside.

Remove the Ham from the oven and discard the foil. Increase the oven’s temperature to 400° F. Using a pastry brush, glaze the Ham with 1/3 cup of the Maple-Bourbon mixture.

Bake the ham for about 30 minutes until the top is lightly caramelized and meat registers 145° F at its thickest portion, brushing it with the remaining glaze for every 10 minutes.

Remove it from the oven and transfer the Ham to a serving platter. Let it rest for 15 minutes and garnish it with the Orange Slices, the Orange Wedges and the Rosemary Sprigs.

Chocolate Easter Egg Cupcakes

Once the Easter baskets are put away and the main course is cleared from the kitchen, you can liven up the dessert table or send guests off with a thoughtful treat thanks to these Chocolate Easter Egg Cupcakes. Moist cake, creamy frosting and chocolate-coated candies combine for a seasonal sweet that's sure to impress.

Chocolate Easter Egg Cupcakes

Recipe adapted from A Classic Twist

Prep time: 30 minutes

Cook time: 15 minutes

Cupcakes:

1 Cup of All-Purpose Flour

1 Cup of Sugar

1/3 Cup of Cocoa Powder

1 Teaspoon of Baking Soda

1/2 Teaspoon of Baking Powder

1/2 Teaspoon of Salt

1 Egg, at room temperature

1/2 Cup of Buttermilk, at room temperature

1/2 Cup of Hot Water

1/4 Cup of Vegetable Oil

1 Teaspoon of Vanilla Extract

Frosting:

3 Sticks of Unsalted Butter, softened and cubed

3 Cups of Powdered Sugar, sifted

2-3 Tablespoons of Milk

1 Teaspoon of Pure Vanilla Extract

1 Pinch of Salt

2-3 Drops of Brown Food Coloring

Egg-shaped Chocolate-Coated Candies

To make the cupcakes: Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.

In a bowl of an electric mixer, sift the Flour, the Sugar, the Cocoa Powder, the Baking Soda, the Baking Powder and the Salt.

In a medium bowl, whisk the Egg, the Buttermilk, the Water, the Vegetable Oil and the Vanilla Extract.

Mix the dry ingredients on low speed for 1 minute. Add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and the bottom of the bowl. Mix for 1 minute on medium speed.

Divide it evenly among the cupcake liners.

Bake for 12-15 minutes, or until a toothpick inserted in the center comes out almost clean.

Cool the cupcakes on a wire rack.

To make the Frosting: Using a paddle attachment of an electric mixer, whip the Butter for 8 minutes on medium speed until it is pale and creamy. Add the Powdered Sugar, the Milk, the Vanilla Extract and the Salt; mix on low speed for 1 minute. Increase the speed to medium and mix for 6 minutes until the frosting is light, creamy and fluffy. Add the Food Coloring and whip it for 1 minute.

Pipe the Frosting onto the Cupcakes and top them with the egg-shaped Chocolate-coated candies.

To find more dessert ideas that satisfy chocolate lovers - and all your loved ones - visit: www.Culinary.net.