It’s always good to see Arlene and Patti cooking together, and this Easter special from 2008 is no exception. While Christmas dinners can usually have ham, turkey, or even roast beef, people almost always expect ham for Easter. The challenge is, how many different ways can you make a ham?
This time around, Arlene decided to try something new by making ham with a raspberry chipotle glaze. It’s sweet, spicy, and a little smoky, too. If you’re looking for a new ham recipe, give it a try!
Along with the ham, Arlene and Patti also make potatoes and peas, carrots with garlic butter and cashews, creamy cole slaw, and a special orange chiffon cake.
We hope you all have a happy and blessed Easter as we celebrate the resurrection of our Lord and Savior, Jesus Christ!
Raspberry Chipotle Pepper Glazed Ham
Ingredients
- 6-8 lb bone-in ham, spiral-cut or butt end
- 1 1/2 cups seedless raspberry preserves
- 2 Tbsp white vinegar
- 2-3 canned whole chipotle peppers in adobo sauce, drained and chopped
- 3 cloves garlic, minced
- 1 Tbsp black peppercorns, coarsely cracked
- fresh raspberries
- fresh sprigs of herbs optional
Instructions
- Preheat oven to 325 degrees. Place ham on a rack in a shallow roasting pan. Insert meat thermometer into thickest portion of meat, but not touching bone. Bake in preheated oven until thermometer registers 130 degrees, about 1 1/2- 2 1/4 hours.
- Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
- Brush ham with some of the sauce. Bake another 15 to 20 minutes or until the thermometer registers 135 degrees, brushing once or twice with additional sauce. Remove from oven. Sprinkle with crushed peppercorns. Cover ham with foil and allow to stand for 15 minutes.
- To serve, carve ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired. Makes 8-10 servings. Enjoy!
New Potatoes and Peas
Ingredients
- 2 lb whole tiny new potatoes
- 2 pkgs frozen peas (10 oz, each)
- 4 Tbsp butter
- 1 cup fresh snipped parsley
- salt and pepper
Instructions
- Leave potatoes whole if they are tiny; cut larger potatoes into fourths, or cubes. Cook potatoes in a large saucepan, covered, in boiling water for 10 minutes. Add frozen peas, and return to boiling. Cover and cook for 2 minutes or until potatoes are tender. Drain. Return potatoes and peas to the saucepan.
- Add butter and parsley and season to taste with salt and pepper. Stir gently until butter melts. Makes 8-10 servings. Enjoy!
Carrots with Garlic Butter and Cashews
Ingredients
- 2 lbs fresh carrots, cut into bite sized pieces
- 1/2 cup butter
- 3 cloves garlic minced
- 1 Tbsp brown sugar
- 4 Tbsp soy sauce
- 1 Tbsp cornstarch
- 3 Tbsp white vinegar
- 1/2 tsp black pepper
- 1/2 cup chopped cashews
Instructions
- Place carrots into a large pot with about 1 inch of water in bottom. Bring to a boil and cook for 7 minutes, or until tender but still crisp. Drain and arrange carrots on a serving platter.
- While carrots are cooking, melt butter in a small skillet over medium heat. Add garlic and sauté only until tender, do not brown. Mix in brown sugar, soy sauce, vinegar and pepper. Bring to a boil, then remove from heat. Stir in cashews and pour sauce over carrots. Serve immediately. Makes 8 servings. Enjoy!
Arlene’s Cole Slaw
Ingredients
- 1 head cabbage
- 1-2 cups mayonnaise
- 1/4 cup grated carrot
- 3 Tbsp sugar
- salt and pepper
Instructions
- Shred cabbage in food processor or on a hand grater. Place in a large bowl. Add 1 cup mayonnaise, salt and pepper, grated carrot and 2 tablespoons sugar. Mix thoroughly and taste for seasonings. Add more of whatever it needs (mayonnaise, sugar) until taste is where you like it. Chill until ready to serve. Makes 8 servings. Enjoy!
Easter Orange Chiffon Cake
Ingredients
Orange Cake
- 3 oranges
- 2 eggs, separated cleanly into whites and yolks
- 1 1/2 cups sugar
- 2 1/4 cups flour
- 2 Tbsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 1/3 cup vegetable oil
Orange Fluff Frosting
- 1/3 cup sugar
- 4 tsp cornstarch
- 1/2 cup orange juice
- 2 Tbsp finely grated orange peel
- 2 cups whipped topping
Instructions
- Preheat oven to 350 degrees. Grease and flour two 9×1 1/2 inch round cake pans; set aside.
- Finely grate 3 tablespoons of peel from 3 oranges. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. Set aside.
- In a large mixing bowl, beat egg whites to soft peaks. Gradually add 1/2 cup sugar, beating to stiff peaks. In another large mixing bowl combine flour, baking powder, salt and remaining 1 cup sugar.
- In a separate bowl, combine milk and oil. Add orange juice and egg yolks, beat 1 minute. Gently fold in egg white mixture until combined. Fold in 1 Tbs of orange peel, saving the rest for the frosting. Divide batter evenly between pans.
- Bake in preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely on wire racks. remove from pans. Frost with Orange Fluff Frosting. Top with reserved orange sections. Makes 12 servings. Enjoy!
Frosting
- In a small saucepan, stir together sugar, cornstarch and orange juice. Cook over medium low heat, stirring frequently, until mixture thickens (it will happen just before boiling). Cook and stir 2 minutes more. Remove from heat; stir in reserved orange peel.
- Cover and chill in refrigerator for 1 hour. Fold whipped topping into chilled orange mixture and spread onto and between layers of cake. Enjoy!
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