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Newport’s Easter Dinner Recipes

Honey Baked Ham (the real deal)!

Newport Avenue Market is the only store east of the Cascades where you can buy authentic Honey Baked Hams. Order yours TODAY! Call Newport Avenue Market, 541-382-3940, and ask for the Meat Department.

There is only one real Honey Baked Ham. Known as the Gold Standard, the signature sweet crunchy glaze, slow smoked technique, authentic spiral slice, and ease of serving is the reason these hams are famous – no wonder they’re called the world’s best ham.

What size ham do I need? Honey Baked Hams are bone-in which means your will need 1/2-3/4 lb per serving.

How do I serve my Honey Baked Ham?  At room temperature! It couldn’t be easier.

Honey Baked Hams are fully cooked and ready to enjoy. For the very best flavor, take the ham out of the refrigerator to stand at room temperature for 30 minutes before serving. Refrigerate unused portions immediately.

If you prefer your meat warmed, gently heat on low heat 275°F for 10 min per pound only by the slice, do not heat the entire ham. Heating may cause the meat to dry out and lose flavor.

Scalloped Potatoes 

Start with your favorite scalloped or au gratin recipe but kick it up a notch and use our Flagship White Cheddar and Gruyere de Comte, both found in our cheese case.

Roasted Asparagus

Preheat the oven to 375. Wash and trim the ends of enough fresh asparagus to serve 5-6 spears per person. Arrange on a cookie sheet and drizzle with olive oil (not too much), and roll to cover each spear. Sprinkle with salt & pepper and fresh grated parmesan cheese. Roast in the oven for 15- 20 minutes. Serve with a thyme sprig.

Spring Arugula Salad with Pear Vinaigrette

Prep time: 15 minutes

Pear Vinaigrette

1/4 cup pear vinegar
2 tbsp minced shallot
1/2 tsp kosher salt
2 tsp Dijon mustard
1/4 tsp freshly ground black pepper
1/4 cup walnut oil
1/4 cup grapeseed oil or mild, extra virgin olive oil

Directions

In a medium bowl, whisk together the vinegar, shallot, and salt. Let sit for 5 minutes. Add the mustard and pepper and whisk again. Add the oils in a slow steady stream while constantly whisking. Cover and refrigerate until needed.

Salad

5 oz baby arugula (about 5 cups)
2 firm, ripe pears cored and cut into thin slices
1 cup dried cranberries
1 cup sugar-coated walnuts
1/2 cup coarsely crumbled blue cheese (about 4 oz)

Directions

Spread half of the arugula in a medium glass serving bowl. Top with half of the pear slices. Sprinkle with half the cranberries and half the walnuts. Repeat the layers. Scatter the blue cheese over the top. Just before serving, whisk the vinaigrette and drizzle about 1/4 over salad, pass the rest of the vinaigrette at the table.

Make 4-6 servings

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