Fancy Easter Dinner with Maple-Orange Glazed Ham Steaks and More!

Hello family and welcome to At Home Today. We’re so glad you could be with us. What a joy. And let me be the first to say, Happy Easter. May this be a really blessed time for you and your family. Just remembering why we celebrate Easter. It’s not about the bunnies and the chicks and the peeps. No, no, no. It’s about the hope that Jesus Christ coming out of that tomb brought for humanity. And we can experience that hope and that promise of eternal life even today. I tell you this is the, everything everywhere you look there’s life is springing forth. The flowers, the stuff that’s been laying dormant. My forsythias are like bright yellow, like a blaze on the side of the house. And the tulips that have laid there dormant all winter long with the promise that when it gets warm in the spring, you’ll come up. And sure enough, every year, the faithfulness of God in those seasons to bring that about, it’s just amazing and what a wonderful, wonderful God we serve. Well today, we’re gonna be featuring our Easter dinner. And I’m doing a little something different because you’ve told me that as many of you like ham, but when you buy a ham, it lasts like from Easter till, I wanna say Christmas, but not that long. But you know what I mean? It’s like, you’re constantly trying to find something else to make with it. Well, I have a solution for that today. But you’re gonna have the real taste of ham for Easter, but not have to enjoy it forever. And we’ve got a wonderful cake and some other great ideas and delicious things for your Easter dinner. So stay with us, here’s the hint. And right after that, we’re back in the kitchen to start with our Easter dinner, we’ll be right back. Here’s today’s At Home hint. For perfect hard boiled eggs, place, eggs in a medium sauce pan and cover with cold water. Bring the water to a boil and immediately remove from the heat. Cover and let the egg stand in the hot water for 10 to 12 minutes, remove from hot water, cool and peel. If you’ve got a helpful hint, we’d like to hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall Pennsylvania, 15148-1499. Well, what we’re beginning with today are some ham. These are called brown sugar ham steaks. This is what you want to look for. These are my Hillshire Farm. I’m sure they’re available in most parts of the country. But what you get, four in a package, which is nice, but you get a whole piece of ham with a bone. That’s the most tender meat around that bone. So you want to look for that, but look how nice they are. And so we’re using these today. This is gonna serve six people. You have a nice thick slice of ham, but we’re gonna put a stuffing underneath it. So here I have some bread crumbs. I have about six slices of bread, just broke them up. What I’m gonna add to that, is a 16 ounce can of crushed pineapple, well drained. You want that to drain really, really well, so that it doesn’t get soggy. And we just wanna mix that through, like that, mix it all through the bread. I’m gonna add a cup of sugar, a couple of beaten eggs. Just beat them really well. It’s such a great time of the year, because like I said before, everything’s coming to life. You just feel like, wow, we get to get outta the house now for a little while. We don’t have to bundle up in those big coats and everything. It’s a great time of the year. And I like these kinds of foods to go with it, especially Easter kind of signals something in your brain. Guess what, it’s spring, you know? Okay, and this is our melted butter, we’re just gonna add that. That’s a half cup. And now, we mix it well. And what we’ve done is taken a nice casserole baking dish. And you wanna butter it. Don’t grease it with crisco or anything like that, you wanna butter it, okay? And, make sure that every little morsal is moistened. Then, move this off here. We’re just gonna pour this into our baking dish that’s already well buttered, like that, okay? And now we’re just going to smooth this out, even it out on the baking dish. So, covers the bottom well, okay? Now we’re gonna to take our ham steaks and we’re just gonna place them right on top of that stuffing, like that. Now you might have to cut some to fit. Maybe you wanna turn them a little bit, won’t matter if they overlap a bit, not at all. But you wanna make sure that every bit of the stuffing is covered with a piece of the ham steak. Aren’t these beautiful, very nice, nice and lean, not a lot of fat on them. And just plain like that, without anything else, they’re gonna go into a 375 degree oven for about a half an hour. We’re gonna do that, we go. Now what’s gonna happen is the flavor of that ham is gonna come down and cook all over and all through that stuffing, it’s gonna be delicious. Now what we wanna make is a glaze. This is, do a little low clean up here. This is a maple, orange maple pecan glaze that we’re gonna put on them after the half hour. And that has, get my little scraper here, orange marmalade. I’ve gotta turn my fire on here so we get it cooking. We have orange marmalade about a cup, like that. And some maple syrup, oh yeah. Those combinations go so well with ham. You know, just that orange and the maple or the pineapple or whatever. And, we’re gonna let this blend. Just stir till it blends. It might take you a little time for that to warm up because you want that orange flavor to get all through that, okay? Then we’re gonna add just a table spoon of butter. And that will emulsify here, that will make another buttery flavor to it. And some pecans that we’ve already roasted, about a half a cup. Now, you’re gonna watch this. Be careful that it doesn’t cook over or start to burn on you because of all the sugar that’s in the sweetness that’s in there. And you just wanna mix it well. Now what I’m gonna do is turn my gas way down so that barely is even cooking. And of course you have 30 minutes till you have to put it on the steak, but this is great. You can even, whatever’s left after we based it, you can bring it back to a boil, put it in a little dish and serve it along with the ham. You’re gonna like that. Okay, we have that done. Let’s move on. Now we’re making, something about this time of the year with the fresh strawberries and all the wonderful fruit that comes in. We’re gonna make use of all of them. We have a half a cup, sorry, we have a cup of fresh berries. We have a cup of wonderful seedless, grapes, a cup of apple, chopped, small chop, you know. Do you love these colors? And then we have a can of mandarin oranges that have been drained. And we’re going to mix that together. Let me get my, where am I here? Here we go. We wanna mix them well, okay? Now, if you’re not gonna serve this right away, you could refrigerate this. That would be an important thing to do. You would want to refrigerate it, okay? Nice colors, beautiful, isn’t it? Beautiful, I love it. Now we’re gonna make a cream sauce that goes over that as a dressing. And all we’re gonna do here, is take, this is half a cup of sour cream. Put that in our bowl. Now, if you have a family that likes dressing, well, I’d double this cause they’re gonna love this. And only a couple of tablespoons of orange juice, frozen concentrate that you thought. And we’re just gonna add that to the sour cream. And then to bring a little sweetness to it, we’re gonna do about a table spoon of honey, just about a table spoon, okay? And now we’re gonna whisk it. And this isn’t just fruit, cause we’re gonna lay this on a bed of greens, which will be very pretty, but very tasty too. So, we’re gonna whisk that till it’s real smooth, real creamy. Oh, that smell of that fresh orange is incredible. Let me show you what we’re doing now. We have some, this is our spring mix. You lay that in the middle of your plate. Just like that. Some of these little greens is there we go. Now, we just put this beautiful, aren’t this gorgeous. The colors are incredible. Hey, that grape’s trying to get away. I saw the whole thing, get back here. It’s bad when I’m talking to the food, right? Oh well. Okay then, now we’re just gonna drizzle all on top. Aren’t they beautiful? I tell you what, we’re gonna be enjoying this one. And when we come back, I’ve got some more ideas, especially on Easter basket cake. We’ll be right back. Well, it’s Easter. And we’ve got our ham in the oven with our stuffing. Just made a beautiful, beautiful fruit salad. Now I’m gonna show you how to make an Easter basket cake. Patty who works with us here, she does it for a living, is a baker. But she made this cake. Ain’t this beautiful, gorgeous. And I asked her to make white cake with almond flavor and raspberries between the layers. Isn’t that gorgeous? So that’s what this is, this is a 10 inch cake. Now you can make nine, you can make an eight, whatever size that you’re gonna be having that you think would accommodate all your people. And we gave you the recipe for this wonderful icing. Now, all I’m gonna do to further make it an Easter basket, is I’m just gonna start patting the coconut all around the outer edge. Just wanna do this and it’ll stick because if you use this icing, this will stick. This is the icing that you make for Lady locks. The filling of Lady locks, if you like them, you’ll like this. Don’t worry about the excess around the bottom because that looks very nice and frilly on your plate. Just make sure you get it covered. It’s a big cake and you wanna work all around it. You have shredded coconut. Don’t use the real thin flecked one because that is almost like too thin. This you want it to look scraggly like grass, okay? So we just keep patting it all around the cake. You get the idea, right? This is so fun to do thing. And kids love when you do something special, they just love it. You know, my nieces and nephews to this day, you know, they just love it when you bring like a bunny cake or something different and they even like to do it. So get the kids involved. This cake’s bigger than I thought, cause it’s taken a long time to get around here. I want you to know. But it’s fun. This is a great time of the year. Make some mess but you know what? You can clean up a mess and you always have a memory. And that’s the important thing. Don’t worry about the mess. Sometimes you have messes anyway. So don’t spend time worrying about that, okay. Now I would do that a little bit more carefully and I’ll probably straighten that up later, but let me show you what else you’re gonna do now. Now we have colored some green, okay? And this green is gonna go in the center. You say, how do you do that? Just put in a bag, couple drops of green food coloring and then keep tossing it, okay? Now the green’s going in the center cause this is a nest. We’re making the nest in the middle of this cake, just like that. And those little bits of dark green, don’t worry about that, looks nice. Love this. This you could use like for, like any kind of a birthday idea. I mean if you had, somebody was a golfer, you could do a whole golf thing on the green, why not? See everything’s cooking over here. I’m gonna turn my source for my ham down. Cause I sure don’t wanna it to burn. I think it’s all right. Turn that off. Okay, so we have, we have the top of it and that’s our nest to put what else but Easter eggs. And this is just a big variety of all kind of jelly beans, these are little malted eggs, these are you know, it wouldn’t be Easter unless we had these. My mom would get these for us. If you didn’t have those on Easter morning in your basket, mom, where’s our marshmallow eggs? And then one year she couldn’t find them. She was apologizing and we felt bad, but I’m sure we had enough of other stuff. All you’re gonna do, let your imagination go. Let the kids decorate the top of the cake. Why not, okay? And then these, these are so good. We have to have a little peep here, a little peep there, okay? You just put them all around the cake. And Paul likes these when you open them and you leave them sit for about a month and they all dry out. That’s when he likes them the best, staler, the better. I say, oh dear, okay. Just put them around, isn’t this gorgeous? And then of course don’t get this big, big jelly beans. Get the little ones cause they always look so pretty. Look how that adds color everywhere. Just everywhere. Your kids will love this if you let them do it. It’s just great. Get the idea. That’s our Easter basket cake, I think it’s gorgeous. And I love it and make sure you put a lot of coconut because that’s really what will help you. Where are we at there? Okay. Really need to clean up here but I wanna show you some, an idea for something to make with your, for asparagus, for your vegetable. Very easy, very easy to do. Okay. Asparagus this time of the year is just incredible and wonderful. And we’re going to take our asparagus, these are beautiful. Thank you, Jordans. He provide for us and we appreciate him. And instead of going through and deciding, okay now, oh, that’s where it’s tender, I don’t do that. What I do is I cut a good chunk off the bottom. Kind of like that cause that’s where it’s gonna be tough. Don’t want that. We’re gonna take our asparagus. Been freshly cleaned, beautiful, lay it in a nice big skillet. And we have two cups of carrots cut on the diagonal. Fourth of an inch thick right in with them. We’re gonna add some water, make sure I’m doing this right, I wanna make sure I have the, okay. We’re just gonna cover with some water and those are gonna cook for about seven minutes. Okay, just for seven minutes. And when they’re done, when they’re done, we’re gonna add, make like a little glaze for it, that is really good. This one, let me make sure I have it here. Okay, I’m gonna melt the butter in a little skillet. Turn this on. We’re also gonna just boil some nice red potatoes. That’s what I have cooking here. Just some nice red potatoes, put some fresh parsley, a little bit of butter or oil with them. That’s gonna accompany the meal too. So that will be something else we’re gonna be doing. Okay, we’re gonna melt our butter and we’re gonna put three tablespoons of water in with the butter. This is gonna be a glaze for our veggies. Lemon juice, one lemon juice and a teaspoon of corn starch. And I’m doing a little backwards, it says to do it in a bowl. I’m gonna do it all right in this cause I’m in a hurry. I’m gonna do it all right in this pan. That’s gonna thicken up and we have a little bit of lemon peel. We’re gonna add that too. When this cooks up and our veggies cook up, we’re gonna combine them, that’s wonderful. I know we’re run outta time here. So, we wanna finish up and get to the dining room. So stay with us. Here’s how you can get today’s recipes. Now you wanna be sure to get those recipes because everything you see on this table is gonna be in our Enjoy Newsletter. So be sure to write for it or if you’re online, go there now, the recipes are there. And you want to incorporate some of these into your Easter dinner or maybe all of them, but I know you’re gonna find it, they’re enjoyable. Is this not the most beautiful colorful table? Doesn’t this shout spring? I hope it does to you cause it sure does to us and the smells of fragrances from the ham. Let’s take a check. That’s our ham, our stuffed ham steaks on top with that wonderful orange marmalade, maple and pecan glaze. As you serve that, you can cut that in pieces, but you go down underneath and you pick up from the bottom and you serve it and the stuffing is all underneath. That’s great, you won’t have it from now till mother’s day either. There’s your ham and that’s it. Next to it we have, there’s our asparagus and our carrots that we did with our little bit of a lime. It’s an unusual, I’m sorry, lemon flavored dressing that goes over the top of them. Next we have, this is our orange cream fruit salad over Springfield lettuces. That in itself is so refreshing because you serve it cold. You wanna keep that nice and cold. Next to it, we didn’t get to show you, but the recipe is in the newsletter, and that’s for the, the shrimp and dill stuffed deviled eggs. Oh, that’s incredible. If you like that little hint of shrimp, you’re gonna love it. Next to it is the potatoes. We just did some, boiled some, some nice red, smaller the better potatoes, added some fresh parsley and some butter on them. Spice them up with good salt and pepper, don’t forget that. We’ve added some hot cross buns that you can either bake yourself if you know how, and or you can get them from your favorite bakery or maybe a paska bread will be nice with that. You can’t have Easter without colored eggs and here they are, aren’t they pretty? I’m just so, I love the colors. Try not to make them those garish, dark blue, dark red, dark green, you know. Sometimes that seeps through to the white of the egg too and you don’t wanna do that. And then here’s the final end of the show. Is this not the most appealing, tasty, kids are gonna go nuts with this stuff on top. But inside remember is that white cake flavored with almond, with raspberry between the layers and this icing that’s on this is this same filling that we use in the Lady locks. Those recipes are all available in this newsletter. So I hope that this has kind of sparked your memory a little bit or your thoughts to think of man, what am I gonna be doing for Easter? Well, I hope your family’s gonna be with you. Most of all, I hope you go to church on Sunday morning, cause that’s gonna last all week long for you. So family, be sure to enjoy us the next time because it just wouldn’t be the same without you right here at home. Happy Easter and may the Lord bless you.

• [Announcer] Furnishing’s provided by Levin furniture featuring Lane’s country living collection. Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables, in Dravosburg, Pennsylvania.
• [Announcer] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.