Winn-Dixie offers great deals on Easter favorites and affordable family recipes

In 2016, Southeastern Grocers stores, including Winn-Dixie sold nearly 3 million pounds of ham leading up to Easter; that is equivalent to the weight of 78 semi trucks! Winn-Dixie wants to help customers spend a little less this year by offering great low prices on Easter favorites customers love to buy:

• Spiral Sliced Ham, $1.79 per lb.
• Smoked Ham Shank Portion, $0.99 per lb.
• Potted Easter Lily (6 inch), $5.99 each
• Russell Stover Milk Chocolate or White Pastel Rabbits, $3.00 each
• Reese’s Peanut Butter Eggs, Buy 1 Get 1 Free
• Easter Lofthouse Cookies or Two-Bite Brownies, $3.50 each
• Plenti Bonus: Hallmark Cards, Buy Any 2 and Earn 200 Plenti Points
• Plenti Bonus: Hershey’s, Kit Kat, York, Rolo, Reese’s, Heath Minis or Nuggets, 20 Plenti Points, 2 for $6

Additionally, customers can collect Plenti points instead of eggs this Easter when they shop at Winn-Dixie for their holiday necessities. Plenti points are good for two years and are redeemable at AT&T, Macy’s, Chili’s and more.

Customers can spend more time with family and less time worrying about dinner when they try Chef Curtis Stone’s Easter Eats recipes in this month’s Flavor Magazine, including this Honey-Bourbon Glazed Ham recipe:

Honey-Bourbon Glazed Ham

Prep: 10 minutes

Cook: 2 hours and 35 minutes

Serves: 8-10

Ingredients:

Ham

• 2 carrots, peeled, cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 yellow onion, cut into large chunks
• One 8- to 10-lb. cured, smoked, and fully cooked bone-in ham (shank end)

Glaze and Pan Sauce

• 1 cup honey
• 2/3 cup apple cider vinegar
• ½ cup bourbon
• 8 tbs. (1 stick) unsalted butter, divided
• ¼ cup packed brown sugar
• 1 tbs. Worcestershire sauce
• 1 tbs. chopped fresh thyme leaves

Instructions:

1. POSITION oven rack in lowest position and preheat oven to 350°F.
2. PLACE carrots, celery, and onion in a 13x9-inch baking dish. Remove all packaging from ham and pat dry. Run a small, sharp knife down back of ham and, using your fingers, gently separate skin from fat. Remove and discard skin. Run knife over fat in a crisscross pattern to lightly score it all over. Place ham in baking dish. Cover dish tightly with foil and bake for 1½ to 2 hours, or until ham is warmed through (an instant-read thermometer inserted into thickest part of ham will register 110°F).
3. MEANWHILE, in a medium saucepan over medium heat, bring honey, vinegar, bourbon, 4 tbs. butter, sugar, and Worcestershire sauce to boil. Cook 8 to 10 minutes, or until reduced by half. Remove from heat. Reserve ½ cup glaze for pan sauce.
4. INCREASE oven temperature to 400°F.
5. USE a pastry brush to brush some of the remaining glaze all over ham. Return ham to oven uncovered and cook, basting it every 10 minutes with sauce, for 30 minutes, or until ham is evenly glazed and caramelized and an instant-read thermometer inserted into thickest part of ham registers 130°F.
6. TRANSFER ham to platter and rest 10 minutes. Strain pan drippings into tall, narrow container. Skim off fat that rises to surface. Reserve 2 cups pan juices.
7. STIR reserved pan juices, reserved glaze, 4 tbs. butter, and thyme in a small saucepan over medium heat until butter melts. Serve ham, spooning pan sauce over slices.

MAKE-AHEAD: Glaze can be made up to 3 days ahead, covered, and refrigerated. Rewarm before using.

Try this and other Curtis Stone Easter Eats recipes, including Herb-Roasted Salmon with Cucumber-Yogurt Sauce, delicious sides and desserts, available here.