SIOUX FALLS, S.D. — It’s not Easter unless there’s ham on the table. The classic roast ham anchors Easter celebrations, providing a show-stopping centerpiece and ample leftovers to enjoy for days after the occasion. This spring, the National Pork Board brings a dose of sophistication to the must-have ham with surprisingly simple recipes and tips that will inspire elegant and festive gatherings all season long.
“Thanks to its versatility and ease of preparation, ham is a perfect canvas for experimenting with flavorful twists for a truly memorable brunch or any occasion,” said Stacey Sorlien, Director of Programs and Communications for the South Dakota Pork Board. “To impress your guests, think past basic recipes. Try a new rub or glaze to enjoy your Easter ham in delicious new ways. Or, enjoy ham in a rustic tart or as a savory addition to veggie-based sides.”
Inspired flavor combinations and creative accompaniments perk up the classic Easter ham in new recipes like Molasses Black Pepper Glazed Ham, Boneless ham with Rosemary, Oranges and Olive or an all-time favorite Spiral Ham with Honey, Fennel and Mustard Glaze. Round out the feast with Rotini Pork Salad with Fresh Basil for plates that pop with bright color and fresh seasonal flavor. Or, for a simply elegant brunch, try a Bacon and Mushroom Bite Size Quiche, with balanced notes of sweet onion, savory bacon, fresh mushrooms, flaky crust and a rich egg base.
Build a Better Ham Sandwich
According to National Pork Board trend data, ham is America’s most popular lunchmeat, amounting to 16 percent of all sandwiches eaten at home. For Easter leftovers, think beyond the classic ham and cheese with these delicious takes:
- Breakfast Ham Focaccia: For a great way to start your morning, cut open your focaccia and fill it with sliced ham, Asiago Cheese Sauce, red peppers, fresh rosemary, parsley and mascarpone cheese.
- Ham & Cheddar Green Chili Breakfast Sandwich: Make your ham sandwich a fresh start for the morning! Combine sliced ham, cheddar cheese, eggs and green chilies on an English muffin. It’s a flavorful twist on this classic morning breakfast sandwich.
- Layered Ham and Cheese Quesadillas: For a new take on ham and cheese, fill a quesadilla with sliced ham, Monterey Jack cheese, black beans and roasted green chilies. Layer it up and then top with your choice of salsa and sour cream.
For more great recipes visit www.porkbeinspired.com.
The South Dakota Pork Producers Council (SDPPC) was created in 1954 to responsibly serve, support and enhance the success of the South Dakota pork production industry. Along with managing industry issues and improving the image of the pork industry, the South Dakota Pork Producers Council works to insure a safe, wholesome product for the consumer’s confident consumption.
South Dakota’s pork producers have 170,000 sows and they produce 339,000 farrowings per year. South Dakota is ranked #11 in pork production and ranks #2 in pigs per sow. South Dakota ranks 9th nationally in number of pigs born in the state. South Dakota’s pork industry contributes $2.1 billion overall economic impact of SD’s Swine Industry. Also, South Dakota pork industry contributes $17.4 million in total tax revenue.
Cola-Pineapple Glazed Ham
Cook Time: 3 hours, 20 minutes
Marinating Time: 1 hour, 30 minutes
Ingredients
2 1/2 cups grape juice, divided
2 1/2 cups cola, divided
1 20-oz can sliced pineapple, reserve juice
2 cups brown sugar
Cooking Directions
Let the ham stand at room temperature for 90 minutes.
Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.
While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).
Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425 degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F. Remove ham to a cutting board and let rest for 15 minutes.
Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.
Nutrition Information
Protein: 41 grams
Fat: 8 grams
Sodium: 2440 milligrams
Cholesterol: 130 milligrams
Saturated Fat: 2 grams
Carbohydrates: 33 grams
Fiber: 0 grams
— South Dakota Pork Producers Council
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