If you are looking for something different this Easter, try a little Tex-Mex. Here are two recipes for a great Easter dinner: chipotle-pineapple glazed ham and green chile cornbread, two great dishes to get your Easter dinner going. These come from DivineDinnerParty.com.
Chipotle-Pineapple Glazed Ham
You will need:
One (5-7 lbs.) smoked, sliced ham
- One cup of well-packed brown sugar
- One can (10 oz.) crushed pineapple, undrained
- Two or three seeded chipotle chiles in adobo
- One to two teaspoons of adobo sauce (from the chiles’ can)
- One-quarter teaspoon nutmeg
- One quarter teaspoon ground ginger
- Two tablespoons cornstarch
- Two tablespoons cold water
- Pinch of salt
- First, preheat the oven to 375 degrees. Then, Put the ham in a large baking dish, the end that’s cut pointing down. With a sharp knife, score the skin of the ham in a tight pattern. Bake it for 15 minutes.
- While the ham is baking, make the glaze. To make the glaze, place he pineapple, chiles, sugar, nutmeg, ginger, and adobo sauce in a blender and blend until you get a smooth mixture. Pour the mix into a small saucepan and then bring to a boil. Spoon water into the cornstarch and mix until the cornstarch is dissolved. Whisk it into the simmering sauce. Cook the sauce until it is thickened.
- Brush the ham with the glaze after it has baked 15 minutes, brush it with the glaze. Baste the ham every 15 minutes until it is heated. This should take about an hour. When it’s ready, the ham should be at around 140 degrees.
Serve extra glaze as a dipping sauce.
Green Chile Cornbread
You will need:
- One cup of all-purpose flour
- One cup cornmeal
- Two tablespoons of baking bowder
- One teaspoon of salt
- One cup of softened butter
- Two-thids cup of granulated sugar
- Four large eggs
- One-half cup diced, peeled green chiles, chopped up
- One and one-half cups of creamed corn
- Two-thirds of shredded pepper jack cheese
- First, preheat the oven to 325 degrees. Then butter a 11×17″ pan (or a 9×9″ if you like a thicker cornbread).
- In a medium mixing bowl, sift together the flour, cornmeal, baking powder, and salt. Set it aside.
- In a large mixing bowl, cream the butter and sugar together with an electric mixer on medium speed. Add the eggs one by one, beating well between each egg.
- Beat in the chilies, creamed corn and pepper jack cheese. Then add the dry ingredients to this mixture and stir with a wooden spoon until smooth.
- Pour the batter into your prepared pan and bake one hour, until a toothpick comes out clean and top is golden.