Tag Archive | "Easter recipes"

The Hambone’s Connected to the Easter Menu

To many, Easter dinner is the perfect time for ham. But where did this tradition begin? If you check the Internet, you’ll find a host of possibilities, ranging from Christians co-opting pagan rituals to American soil being more suited to pigs than lambs. (Comparing the price of the two meats is a strong argument for the latter.)

Use fresh ham, not cured or smoked, in this recipe.A more common sense explanation can be found on the Christian blog, Liturgical Time: “Throughout most of the centuries of Christianity, (and still for Eastern Orthodox Christians, whose stick-to-itiveness is to be highly commended), no meat was eaten during Lent.  Since livestock was slaughtered in the Fall, and there was no refrigeration, any meat left over on Ash Wednesday, (at the beginning of Lent), had to be cured if it was to be preserved.  Hence, on Easter Day, when the long 55 days of Lent were finally over and meat could be eaten, a lovely cured ham was the natural choice.”

Does it really matter why people eat ham on Easter or the rest of the year? It’s delicious. It’s not too expensive. And it’s plentiful.

Texans love their ham, but the writers of a great many Texas cookbooks are more interested in offering recipes for what to do with leftovers. Perhaps they were all trying to prove the great Dorothy Parker wrong when she quipped, “Eternity is a ham and two people.”

But here are a few suggestions from Texas cookbooks to make your holiday dinner centerpiece even more enjoyable this year.

First are some glaze ideas from the “Houston Junior League Cookbook”:

Ham Glazes:

  • Mix equal parts of jelly and prepared mustard.
  • Combine 2 cups cranberry sauce and ½ cup brown sugar.
  • Mix ½ cup honey with 1 cup brown sugar and ½ cup orange juice.
  • Mix 1 cup honey with ½ cup orange marmalade.
  • Combine 1 cup brown sugar and ½ cup syrup from canned spiced crab apples. Garnish with heated crab apples.

And here’s a basting sauce you can use for more than ham, as it appears in “The Wide, Wide World of Texas Cooking”:

Basting Sauce for Meat Loaf, Ham, Pork

½ cup brown sugar
½ cup water
1 teaspoon dry mustard

1 tablespoon Worcestershire sauce
Vinegar, to taste

Combine all ingredients in a small saucepan and boil until sugar has melted. Keep warm until needed. Store leftover sauce, covered, in refrigerator.

Makes 1 ¼ cups.

From “The Wide, Wide World of Texas Cooking” by Morton G. Clark

Finally, here’s a recipe for a stuffed ham that appears in the “Celebrate San Antonio Cookbook”:

Bourbon Cashew Studded Ham


1 (5- to 6-pound) cooked ham
1 cup bourbon
1 cup packed brown sugar
¼ teaspoon ground cloves
15 to 20 whole cashews


1 ½ cups herb stuffing mix (Pepperidge Farm preferred)
8 tablespoons (1 stick) butter, melted
3 tablespoons prepared mustard
3 eggs
¾ cup parsley, minced

Preheat oven to 325 degrees.

In a saucepan, combine bourbon, sugar and cloves. Simmer mixture for 5 minutes. In a medium bowl, mix stuffing ingredients together. Make holes in top of ham with apple corer at 2-inch intervals. Save ham pieces for another use. Stuff holes in ham with one cashew then stuffing mix and one cashew on top. Spread rest of stuffing on top of ham. In a 9-by-13-inch glass baking dish, place ham and pour bourbon sauce on top. Bake uncovered for 1 ½ hours until crust is golden brown. Baste with bourbon sauce while ham is cooking.

Makes 20 to 25 servings.

From “Celebrate San Antonio Cookbook” by the San Antonio Junior Forum


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Make Your Own Scotch Eggs

Two Step's Seafood Scotch Egg

Chef Steve Warner of Two Step Restaurant and Cantina, 9840 W. Loop 1604 W., has given Scotch eggs a makeover. Instead of rolling the eggs in sausage, he has created a seafood coating that mixes salmon and shrimp together.

Two Step’s Seafood Scotch Egg

¼ pound fresh salmon fillet
1 ounce smoked salmon
¼ pound black peeled tiger prawns
1 teaspoon finely chopped chives
1 teaspoon salt
4 medium eggs, soft-boiled for 6 minutes
¾ cup flour seasoned
2 medium eggs beaten
¾ cup bread crumbs
1 quart vegetable oil

Dice salmon fillet, smoked salmon and tiger prawns, then chop finely. Mix together with chives and salt. When mixed, place in the fridge to chill for 30 minutes.

Peel soft-boiled eggs, being careful not to break. Take seafood mix out of the fridge and divide into four equal parts.

With wet hands, mold seafood mix around soft-boiled egg, making sure that the mix is equal thickness around the egg. When all eggs are covered with the seafood mix, place in the fridge on grease-proof paper for 30 minutes.

In three separate containers, you should have;

  • Seasoned flour
  • Beaten eggs
  • Bread crumbs

Pass the seafood scotch eggs from flour to eggs then to bread crumbs.

Heat the oil in a fryer to 160 degrees. Put scotch eggs into the flyer and cook until golden brown. Take out and put into an oven tray and finish in an oven preheated to 200 degrees for 3 minutes.

Take out of the oven, cut in half and serve with green salad and caper relish.

Makes 4 eggs.

From Steve Warner/Two Step Restaurant and Cantina

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