We are just one more step away from Easter and what better occasion than this one to make a honey ham with egg filo cups. You can be sure to make a big impression on your family and friends with serving the honey Easter ham with orange-wine sauce and the amazing crunchy filo cups filled with pesto and egg. Next to all of this beauty comes a delicious “vegetable garden” to add some freshness to the dish.
Does it sound too complicated? Believe me, it is not. All the steps and tricks are explained in the recipe.
And here comes the first trick. Don’t worry about cooking your own ham. I also bought an already cooked Easter ham. You simply save some time and the ham turns out juicy and delicious.
I was cooking for my boyfriend and me, so consequently, this recipe is for two. You can simply multiply the ingredients depending on the group of people you are cooking for.
Ingredients for two portions of honey ham with egg filo cups:
- 5 handfuls of lamb’s lettuce
- 1 garlic clove
- 3 Tbsp of sunflower seeds
- 2 Tbsp of shredded coconut flakes
- 2 Tbsp of avocado oil
- salt
- 300 g Easter ham (cooked)
- 15-20 cloves
- 3 Tbsp of honey
- 2 oranges
- 150 ml red wine
- 1 tsp of coconut oil
- a roll of filo pastry
- 2 eggs
- 1 Tbsp of butter (melted)
- 1 carrot
- ½ apple
I first made the pesto, using 2/3 of the lamb’s lettuce, garlic, sunflower seeds, coconut flakes, avocado oil and a pinch of salt. Blend all together until smooth and creamy. Too waterish? Add more seeds. Too thick? Add more oil or water.
Next, preheat the oven to 200ºC. Prepare the ham. Take it out of the package and dry it with some paper towels. Then place it in a baking dish, which border should be 3-4 cm high. With a knife make small cuts (about 3 cm apart) all over the top part of the ham.
Preparing the honey Easter ham:
Push a clove into each of those small cuts. Furthermore, take the first orange, cut it in half and squeeze one half in the baking dish, one in a small bowl (for marinating the carrots – we’ll get to that part later). Cut out the flesh of the second orange and add it to the baking dish together with red wine and coconut oil. It’s already smelling great, isn’t it?
At the end drizzle the honey over the ham and put the dish in the oven for 40 minutes. From time to time pour some of the orange-wine sauce over the ham, simply using a spoon.
How to make egg filo cups:
Now it’s time to make the egg filo cups. Grease the muffin tin cups. Since I made only two of these filo cups, I greased only two. I left one empty in between so that the filo pastry wouldn’t stick together. Moreover, unroll the pastry and cut 2 squares (13×13 cm). Put the rest of the filo roll back in the fridge to use for something else.
Take the thin layers of the pastry carefully apart (usually they are 4 or 5) and place them one by one in the greased cups. After the first layer, apply some melted butter with a brush on it. Add another layer on top with a slight twist (45º), then butter, then layer and so on. Finish with butter.
Put one spoon of pesto in each of the filo cups and crack an egg on top. Put in the oven next to the ham (still at 200ºC) for 25-30 minutes or until the eggs are set. Prepare also a piece of aluminium foil and cover the filo cups after 5 minutes of baking, in order to prevent them from burning. I placed the ham on the lower rack and the muffin tin on top. After halftime I swapped them.
In the meantime prepare the carrot strips. First, peel the carrot. Then, using the potato peeler, make thin carrot strips and put them in the bowl with the orange juice and a pinch of salt. Leave to marinate.
Just before serving cut the apple half in half and cut each piece into 2mm thin slices. Once the ham is done, take it out of the oven, remove the cloves and cut it into 1-2 cm thin slices. Then, carefully remove the filo cups from the muffin tin. Gently flip it on your hand. Be careful not to squeeze too much or you will break the filo cup.
The decoration of the dish:
Present this dish starting with lamb’s lettuce and apple. On one end put the ham, on the other the egg filo cup. I made kind of “carrot flowers” using the carrot strips. Here is how. Take a strip and roll it. Then take another one and roll it on it. Continue like this using 3-5 strips. If you make four flowers, you’ll need 12-20 strips.
Place the “carrot flowers” in between the lamb’s lettuce and with a spoon add the orange juice on it, as well as the remaining pesto. Don’t forget to add some of the delicious orange-wine sauce on the Easter ham. I also sprinkled some edible flowers on the small “vegetable garden” to give it a cute touch.
Finally, serve the honey ham with egg filo cups for Easter lunch, dinner or any other occasion with a nice glass of wine.
Enjoy!
