Easter is always one of my favorite holidays filled with a feast of yummy carb filled foods and lots of cleanup. This year I decided to create a delicious dinner sans the carbs and with a lot less dishes to clean up. By making a few easy substitutions I was able to cook everything outside on my Bull Grill and without most of the carbs! To make things easier on my wallet and life I also created a menu that used the same ingredients in different ways.
Each Easter as I was growing up, I remember my family would always buy a honey glazed ham. Since I’m eating healthier I decided that this year I would carve individual ham steaks and make a sweet & spicy glaze for them. It’s amazing how well the saltiness of the ham pairs with the subtleness of the sugar free maple syrup and the spice from the chipotle.
Sugar Free Maple Chipotle Glazed Ham Steak
Ingredients
- 1 (3-5 lb) fully cooked ham
- 1-2 (canned) chipotle chiles in adobo (depending on your heat level preference)
- 1/2 cup golden monkfruit sweetner
- 2 tablespoons jalapeño flavored mustard
Instructions
- Preheating the grill: Turn all 4 burners on to high, close the lid, and allow the Bull Grill to preheat for 10 minutes. Using the Bull dual handle monster brush, clean the grill grates removing all reside. Run an oiled towel over the grill grates and you are ready to grill!
- Making the glaze. Combine all of the glaze ingredients in a blender or good processor. Blend until all ingredients are thoroughly incorporated. Set aside glaze.
Chef Anthony Pro Tip – Start off with one chipotle pepper and taste the glaze. If you feel it needs more heat then add more. It’s easy to add more heat but impossible to remove it.
Ham Steak
Ingredients
- 1 ( 3-5 lb) fully cooked ham
Instructions
- Remove the ham form the refrigerator and set the ham aside to rest at room temperature for 30 minutes.
- Slice the ham into 1/4-1/2 inch steaks.
- Using a silicone brush coat one side of the ham steak with the glaze.
- Place the ham steak on the grill with the glazed side down and then glaze the other side.
- Grill for approximately 1 min or until you have beautiful grill marks created by Bull’s powerful BTU’s. Then flip the ham steak over and grill for another minute.
- Remove the ham form the grill and enjoy.
Chef Anthony Pro Tip – Most hams are sold completely cooked, in essence all you need to do is rewarm it. The less time you cook it the less dry and tough it will be.
Deviled eggs are a MUST in my family at Easter. My family likes a little spice, but instead of adding a dash of cayenne or paprika I like adding a little bit of diced grilled jalapeño and bacon…why bacon? Well because bacon makes everything better! Later we’ll use the grilled jalapeño in our zucchini planks.
Southwestern Deviled Eggs
Ingredients
- 12 eggs, hard boiled and peelsed
- 1/2 cup mayonnaise
- 2 tablespoons jalapeño flavored mustard
- 1/4 teaspoon ground black pepper
- 2 diced and seeded grilled jalapeños
- 2 tablespoons bacon pieces
- 1 tablespoon finely chopped cliantro
- 2 or 3 drops of adobo sauce from a can of chipotle
Since I was grilling everything outside I decided to keep my indoor kitchen clean and hard boil my eggs outside using my Side Kick Cart Side Burner.
Chef Anthony Pro Tip – Jalapeño heat level varies throughout the year. Start by adding a 1/4 of your jalapeños to the egg mixture and add more depending on your desired heat level.
I normally use a silicon brush to brush on a little avocado oil or bacon grease.
Instructions
- Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
- Using a fork, mash the yolks. Add the remainder of the ingredients and mix until smooth.
- Fill each eggs white half with equal amounts of yolk mixture using a spoon or piping bag.
- Garnish each egg with jalapeño. Refrigerate covered until ready to serve.
I like my jalapeño crunchy so I only cook them until they get beautiful grill marks and then I remove them from the heat.
I know zucchini doesn’t scream Easter but it does complement the rest of our dinner nicely…and…I’m adding bacon and jalapeño so there is that!
Jalapeño Bacon Cheese Zucchini Planks
Ingredients
- 6 small zucchini, halved (I like to grill a mix of yellow squash and zucchini)
- 2-3 tablespoons avocado oil or bacon grease
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons bacon pieces
- 2 tablespoons diced and seeded grilled jalapeño
- salt to taste
Instructions
- Preheat grill to medium high.
- Brush zucchini halves with oil and season to taste with salt. Place flesh side down on grill and cook for 3-5 minutes or until zucchini has grill marks, but still firm.
- Flip zucchini over and top with mozzarella cheese.
- Grill for another 3 minutes and when cheese has begun to melt add bacon and jalapeño.
- Serve immediately.
