Easter is almost here. The sun finally came out after 5 straight days and over 5 inches of rain. What a relief. To help you prepare for Easter weekend we have 4 ham glazes for delicious holiday ham, the wildly popular Cajun cornbread casserole for a side dish and a new ham Frittata recipe to help with the leftover ham. Happy Easter!
Ham Glazes
I invite you to try one of these glaze recipes this Easter. Fifteen to thirty minutes before ham is done, spread glaze over ham, then finish baking. If using a precooked ham, apply glaze at the beginning, warm ham 10-15 minutes.
Orange Glaze with Ginger Citrus Seasoning
- ½ cup sweet orange marmalade
- 1 tablespoon Victoria Taylor’s Ginger Citrus Seasoning
Combine orange marmalade and Ginger Citrus Seasoning in small bowl; mix well. Brush over ham 30 minutes before finish baking. Makes about ½ cup.
Kansas City Glaze
- 2 tablespoons tomato paste
- ¼ cup maple syrup
- 2 teaspoons cider vinegar
- 2 tablespoons Victoria Taylor’s Kansas City Seasoning
Combine tomato paste, syrup, vinegar and Kansas City Seasoning in saucepan. Bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes stirring occasionally. Brush over ham during last 30 minutes of baking. Makes about 1/3 cup.
Honey-Glazed with Mulling Spice
- ¼ cup brown sugar
- ¼ cup honey
- 2 tablespoons Victoria Taylor’s Mulling Spice
- ¼ teaspoon dried mustard
- 4 slices canned pineapple
- 2 maraschino cherries, halved
For glaze, combine brown sugar, honey, Mulling Spice, and dried mustard in a small saucepan; stir well. Bring to a boil; cook 2 minutes stirring occasionally. Set aside. About 15 minutes prior to ham coming out of the oven; arrange pineapple slices with cherries in the center on top of ham; spoon on glaze. Bake 15 minutes basting once with drippings. Makes about ½ cup.
Cranberry Glaze with Cinnamon Chili Rub
- 6 ounces fresh cranberries
- ½ cup maple syrup
- 2 teaspoons Victoria Taylor’s Cinnamon Chili Rub
In medium saucepan, cook fresh cranberries with maple syrup until skins pop open; about 10 minutes. Stir in Cinnamon Chili Rub, cook 1-2 minutes. Using hand held blender or food processor puree mixture. Brush over ham 30 minutes before finish baking. Makes about 1 cup.
Cajun Cornbread Casserole
Preparation time: 1 hour and 15 minutes Serves: 8
Bottom Layer
- 1 Can regular whole kernal corn (15 oz), drained
- 4 oz. grated sharp cheddar cheese
- 1 Tbsp. Victoria Taylor’s New Orleans Seasoning
- 1/2 C. sour cream
Top Layer
- 1 Package cornbread mix (Jiffy brand, 8½ oz.)
- 2 Lg. Eggs
- 1/2 C. milk
- 1 can chopped green chilies (4 oz.), drained
- 1 can creamed corn (15 oz)
- 1/2 C. chopped onion
- 4 oz. grated sharp cheddar cheese
- 1 Tsp. Victoria Taylor’s New Orleans Seasoning
Preheat the oven to 425°. For this casserole, use a high sided round casserole dish 8 to 9 inches in diameter or use a high sided 8 or 9 inch square pan. Mix together the ingredients for the Bottom layer of the casserole and spread on the bottom of the casserole dish. Mix together the ingredients for the top layer and pour the mixture in the dish on top of the bottom layer. Bake uncovered for 50 minutes or until the top is golden brown.
Recipe Notes and Serving Suggestions: The is a great side dish for BBQs, but also hearty enough to serve as the centerpiece of a vegetarian meal.
Ham Frittata with Victoria Taylor’s Herbes de Provence
This open-faced omelet with “left-over” ham is sure to please with its fresh vegetables like potatoes, asparagus and tomatoes.
Prep time: 15 minutes
Cooking Time: about 20 minutes
Serves 6
- 1 teaspoon olive oil
- ¼ cup chopped onion
- 1 medium potato, peeled and cut into ½”cubes
- 1 cup (4 oz.) cooked ham, cut into ¼ “cubes
- 4 ounces fresh asparagus spears, trimmed and cut into 1/2-inch pieces
- 6 eggs
- 2 Tbsp. Victoria Taylor’s Herbes de Provence
- ½ cup (2 oz.) grated Parmesan cheese
- 1 cup (4 oz.) shredded cheddar cheese
- 1 medium plum tomato, seeded and chopped
In 10-inch skillet, heat oil over medium-high heat until hot. Add onion, potatoes and asparagus; cook 5 minutes stirring occasionally. Add ham; cook 2 minutes. Meanwhile, in medium bowl beat eggs and Herbes de Provence; stir in Parmesan cheese. Reduce heat to medium; pour egg mixture over ham. Sprinkle cheddar cheese over mixture. Cover; cook 14-16 minutes or until egg mixture is set in center. Remove from heat. Sprinkle chopped tomato over frittata. Cut into wedges and serve.
Tip: If desired, 1 cup broccoli florets can be substituted for the asparagus.
Ham Accompaniments using Victoria Taylor’s Seasonings
Cranberry Sauce with Pie Seasoning
- 1 bag (12 ounce) fresh cranberries
- 1 cup maple syrup
- 2 tablespoons Victoria Taylor’s Pie Seasoning
In large saucepan, cook fresh cranberries with maple syrup until skins pop open; about 10 minutes. Stir in Pie Seasoning, cook 1-2 minutes. For a smooth sauce, using hand held blender or food processor puree mixture. Serve with ham, or use as a condiment on a ham sandwich. Makes about 2 cups.
Pineapple Salsa with Smoky Paprika Chipotle
- 2 cups fresh diced pineapple or 1 can (20 ounce) crushed pineapple, drained, juice reserved
- 2 tablespoons pineapple juice
- (Tip: If using fresh pineapple, substitute lime juice if unable to capture fresh juice)
- ½ cup diced green bell pepper
- ½ cup chopped cilantro
- 1/3 cup diced red onion
- 1 tablespoon Victoria Taylor’s Smoky Paprika Chipotle Seasoning
In a bowl combine pineapple, bell pepper, red onions and cilantro. Add pineapple juice and Smoky Chipotle Seasoning; stir well to combine. Serve with ham as a side dish. Makes about 2½ cups.
