Skip to main content

Rachael’s Easter Ham and Eggs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


For the Frittata with Sausage, Jalapeño, Apples and Cheddar:
  • 1 tablespoon vegetable oil, or olive oil
  • 1 pound spicy breakfast sausage, or fresh Mexican chorizo
  • 4 tablespoons butter
  • 1 red onion, chopped ¼ inch
  • 2 large jalapeño peppers, chopped
  • 2 Honeycrisp or gala apples, peeled and diced about ¼ inch
  • 12 eggs
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried parsley
  • ½ pound extra-sharp white cheddar, thinly sliced
For the Spiral Ham with Brown Sugar Red Eye Glaze
  • 1 small-medium spiral-sliced ham, 4-5 pounds
  • ½ cup black dark roast coffee
  • About ½ cup pourable brown sugar
  • ⅓ cup spicy brown mustard, preferably Gulden’s or Jewish deli-style
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon black pepper
  • ¼ teaspoon ground cloves or allspice


For the frittata, preheat oven to 400˚F.

Heat a 11-12-inch nonstick skillet over medium-high heat, add oil, 1 turn of the pan, then add sausage and brown and crumble, and transfer to paper-towel lined plate and drain. Wipe out pan and return to heat, reduce to medium. Add butter and melt, and when the butter foams, add red onion, jalapeno peppers and apples, then cover and stir occasionally for 5-6 minutes.

Whisk up eggs with cumin, coriander, chili, garlic, salt, pepper and parsley.

Rachael Ray