Easter Ham and a Passover Treat
About Passover, and a recipe for Easter Ham
The foods eaten during the eight days of Passover are special and have significant meanings. Here’s a short history of these foods.
If it’s a grain that has potential to rise, it’s not permitted. Matzoh is a type of bread that signifies the quick flight from Egypt and is typically served during the Passover meal.
These signify the bitterness of the Israelites slavery in Egypt. Horseradish is a typical bitter herb served.
This chopped fruit with nuts represents the mortar used in building pyramids and palaces.
My Jewish webmaster, John, makes some of these Passover foods. See more at my web site.
After Passover comes Easter, and here’s a wonderful glaze for your traditional ham.
BOURBON MUSTARD GLAZE FOR HAM
My newest fave. Enough for a 7-8 or so pound ham. Save for Easter dinner!
- 1-1/2 cups honey
- 3/4 cup molasses – I use unsulphured
- 3/4 cup bourbon or more to taste
- 1/2 cup + 2 tablespoons orange juice concentrate, thawed
- 3-4 tablespoons Dijon mustard or more to taste- we like a bit more so the glaze has a little “bite” to it
Combine everything and heat in pan over low heat just until mixture heats through. Remove a generous cup of mixture and set aside. As ham is roasting (at 325 until ham reaches 140 degrees, about 15 minutes or so per pound depending upon how cold the ham is when you put it in the oven, whether it has a bone, etc.) baste occasionally with honey bourbon mixture. When ham is done, remove drippings and add to remaining honey bourbon mixture. Put in pan, bring to a boil and serve alongside as a glaze.
TOTALLY ADDICTIVE CHOCOLATE CARAMEL CRACKER CRUNCH
Last year I shared this recipe made with Matzoh crackers or Saltines. This updated recipe uses only Saltines, and I’ve updated the recipe to make it even easier for you.
- 24 unsalted saltines
- 1 cup (2 sticks) unsalted butter
- 1 cup firmly packed brown sugar
- 1/2 cup or more chocolate chips, bittersweet, semisweet, milk
- Optional toppings:
- Toasted nuts
Line a baking sheet with foil. (Tip from Rita: spray foil). Preheat oven to 350 degrees.
In a sauce pan cook the butter and sugar over medium high heat for about 3 to 5 minutes, whisking constantly. This is the only tricky part of the recipe. Don’t overcook or the caramel will be too hard to spread. I usually pull it off the heat around 3 minutes or so. The caramel may melt and be transparent or it may look a little grainy. It doesn’t seem to matter once you bake it. Spread it immediately evenly over crackers.
Bake for about 15 minutes. Check half way through to make sure it is not browning too quickly. Rotate pan. (Tip from Rita: when I make this with crackers, I do have to watch because it tends to brown quickly). Remove from oven and sprinkle on the chocolate morsels. Let the chocolate sit for 5 minutes and then spread evenly over the crackers. Sprinkle on optional toppings.
If the chocolate is not setting up at room temperature, place the matzo in the refrigerator for about 10 minutes. Break into strips or bite sized pieces.
Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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