Tradition Meets Inspiration
This Easter
Glazed Ham With Pecan Crust,
Heavenly Yam Delight,
Mixed Green Salad With Cinnamon Pecans,
Cinnamon Pecans,
Yam Pecan Biscuits and
Ham and Sweet Potato Pot Pie
(Family Features) - Ham, sweet potatoes and pecans are traditional Easter
favorites. And because they are as versatile in cooking as
they are wholesome, there are creative recipes abundantly
available that let you serve that traditional trio prepared
in deliciously unexpected ways. A Louisiana sweet potato
contains just 140 calories, no fat and is a rich source of
beta carotene, which lends it a rich orange color. Ham is
also a guilt-free food, with an extra-lean serving supplying
just four grams of fat and 112 calories; plan for about two
to three servings per pound for bone-in ham and four to five
per pound for a boneless ham. Georgia pecans have no
cholesterol and provide healthy good monounsaturated fat, as
well as dietary fiber, vitamin E, copper and magnesium.
Glazed Ham With Pecan Crust
1 10-pound cooked ham, bone in
2 cups apple cider
1 cup light brown sugar
1 tablespoon Dijon mustard
1 1/2 cups finely chopped pecans
Preheat oven to 325°F. Insert meat thermometer into center
of ham without touching bone. Place ham in baking dish and
pour cider over. Roast in oven, basting with cider every 30
minutes for a total cooking time of 2 to 2 1/2 hours (12 to
15 minutes per pound) or until thermometer registers 140°F.
Meanwhile, in bowl, combine brown sugar, mustard and pecans.
Remove ham from oven during the last 40 minutes and firmly
pat the sugar pecan mixture all over the ham. Return to oven
and continue roasting until crust is brown and ham is done.
Slice and serve with pan sauce. Some topping will fall into
the sauce, making it the perfect accompaniment to the ham.
Makes 20 to 25 servings.
Heavenly Yam Delight
1 (29-ounce) can yams (sweet potatoes) drained or 2 medium fresh sweet potatoes
1 cup all-purpose flour
1/4 cup plus 2/3 cup confectioners' sugar
1/3 cup chopped pecans
7 tablespoons margarine
1 (8-ounce) package fat-free cream cheese
1 (8-ounce) container fat-free frozen whipped topping,thawed and divided
1/4 cup sugar
1/2 teaspoon ground cinnamon
Place fresh* sweet potato and water (enough to cover tops of
sweet potatoes) in microwave-safe dish; cover and microwave
about 3 to 4 minutes until done; drain, peel and cut into
chunks. Preheat oven to 350°F. In large bowl, combine flour,
1/4 cup confectioners' sugar, pecans and margarine. Press
into bottom of 13x9x2-inch baking dish. Bake 20 minutes. Set
aside to cool. In mixing bowl, mix cream cheese and 2/3 cup
confectioners' sugar until creamy. Fold in 3/4 cup whipped
topping. Spread cream cheese mixture over cooled crust. In
mixing bowl, beat sweet potatoes, sugar and cinnamon until
smooth. Spread over cream cheese mixture. Top with remaining
whipped topping. Refrigerate. Makes 16 servings.
*Canned sweet potatoes are precooked.
Mixed Green Salad With Cinnamon Pecans
8 cups mixed salad greens
1/3 cup crumbled goat cheese
1/3 cup Cinnamon Pecans (see recipe below)
1/3 cup dried cranberries
3 tablespoons honey
1/4 cup raspberry vinegar
3 tablespoons raspberry jam
1 tablespoon olive oil
In large bowl, toss together salad greens, goat cheese,
pecans and cranberries. In small bowl, whisk together honey,
raspberry vinegar, raspberry jam and oil. Toss with salad.
Makes 4 to 6 servings.
Cinnamon Pecans
1 tablespoon margarine
3 cups pecan halves
1/2 cup sugar, reserving 1 tablespoon
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
In large nonstick skillet, melt margarine and stir in pecans
and sugar. Stir until sugar melts (5 to 10 minutes),
watching carefully, tossing pecans so they don't burn. When
sugar is melted and pecans brown, remove from heat. In small
bowl, mix together the remaining 1 tablespoon sugar,
cinnamon, ginger and nutmeg. Toss with pecans. Spread
mixture on wax paper and cool for 20 minutes. Break up any
clumps and store in zipper-lock bag.
Yam Pecan Biscuits
1 medium sweet potato (yam) or 1 (15-ounce) can sweet potatoes, drained and mashed
3 cups all-purpose baking mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup chopped pecans
3/4 cup skim milk
1 teaspoon vanilla
Place fresh* sweet potato and water (enough to cover tops of
sweet potatoes) in microwave-safe dish; cover and microwave
about 3 to 4 minutes until done; drain, peel and mash.
Preheat oven to 450°F. In large bowl, combine baking mix,
sugar, cinnamon, nutmeg and pecans. Add yams, milk and
vanilla, mixing until well combined. Roll on floured surface
to 1-inch thick. Cut with 2-inch cutter or glass and place
on baking sheet. Bake 10 to 12 minutes or until golden.
Makes 1 1/2 dozen biscuits.
*Canned sweet potatoes are precooked
For another way to enjoy these biscuits, cut yam pecan
biscuits in half, spread with honey-mustard sauce and place
sliced ham inside.
With a little creativity, holiday leftovers can return to
the table in completely new and tasty ways.
- The centerpiece ham is a favorite for sandwiches, main-dish
salads or hot casseroles and savory tarts.
- Cooked Louisiana sweet potatoes keep well in the
refrigerator, ready to use for making soups, casseroles,
baked goods and desserts. Fresh and canned sweet potatoes
are available year-round.
- Georgia pecans add crunch and flavor to meat, poultry,
vegetables and fruits, as well as sweets and snacks. Pecans
are a versatile, year-round nut when properly stored;
refrigerate shelled pecans in airtight containers for up to
nine months or freeze in zipper-lock freezer bags for up to
two years.
Ham and Sweet Potato Pot Pie
1 cup chopped onion
2 cups cubed sweet potatoes or 2 (15-ounce) cans sweet potatoes, drained and cubed
2 cups canned chicken broth, divided
1/2 cup all-purpose flour
1 cup skim milk
2 cups cubed cooked ham
1 9-inch refrigerated pie crust
1/2 cup finely chopped pecans
1 tablespoon thyme
Preheat oven to 350°F. In large pot coated with nonstick
cooking spray, sauté onion over medium high heat 5 minutes.
Add fresh* sweet potatoes and 2/3 cup chicken broth. Bring
mixture to boil and simmer over medium heat 10 to 15 minutes
or until sweet potatoes are tender. (If using canned yams,
add them and 2/3 cup chicken broth to sautéed onions; heat
thoroughly.) Add flour, stirring. Gradually add milk,
stirring until well combined. Add ham. Bring to boil and
transfer mixture to 7x11-inch baking dish coated with
nonstick cooking spray. If mixture is too thick, add more
broth or milk. Unfold crust to round circle; sprinkle pecans
on one side. Fold in half and roll with rolling pin,
pressing pecans into crust. Spread pecan crust on top of
mixture and bake 30 minutes or until crust is brown;
sprinkle with thyme. Makes 4 to 6 servings.
*Canned sweet potatoes are precooked.
For more recipes, nutritional facts and other information,
visit these Web sites: www.otherwhitemeat.com,
www.sweetpotato.org and www.georgiapecans.org.
SOURCE: Georgia Pecan Commission
Louisiana Sweet Potato Commission
National Pork Board
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