Tradition Meets Innovation This Easter


Springtime heralds "new" -- the weather, style of clothing, what's on the menu.

True culinary innovation doesn't happen often. But when it does it's cause for celebration. Delight family and friends with a springtime holiday menu full of traditional favorites prepared with a distinctly modern flavor.

It took good old American ingenuity to figure out a way to get a tasty marinade inside the meat where it immediately adds succulence and enhances flavors. This innovation of delivering big flavors quickly takes no shortcuts on quality: These full flavored marinades are injected directly into the meat, instead of sitting on the surface.

Injectable marinades make it easy to prepare a winning main course in minutes -- no overnight soaking, no added fat and no waste -- with flavors that really permeate the meat. A centerpiece entrée ham with a honey praline injected marinade makes a bold statement on your dinner table. And when you round out the menu with other classic family favorites -- a sweet potato and pecan casserole that's a "must-serve" with ham, and crowd-pleasing bread pudding with rum sauce -- your culinary reputation will be secure.

Tips for Tasty Ham

  • Select a lean ham with no visible marbling, and well trimmed of fat around the edges.
  • If frozen, allow ham to thaw slowly in refrigerator for best quality.
  • Avoid cross-contamination by pouring marinade into separate container before injecting into meat.
  • Turn ham without sharp tools that may pierce the ham, allowing delicious juices to escape.


Honey Praline Ham

Honey Praline Ham

Preparation time: 20 minutes; cooking time: 1 to 3 hours. Makes 25 to 30, 3-ounce slices

1, 8- to 12-pound, bone-in ham or spiral cut ham

1, 16-ounce jar Cajun Injector Honey Praline Marinade with injector

1, 3.25-ounce canister Cajun Injector Praline Topping

Preheat oven as instructed on ham packaging. Pour marinade in measuring cup; warm approximately 40 seconds in microwave. Inject marinade evenly throughout ham using approximately 1-1/2 ounces per pound of meat. After injecting with marinade, cover ham; bake according to package directions. Remove ham from oven; pat topping evenly over ham. Return ham to oven; bake 30 more minutes basting with pan drippings. Remove ham from oven; allow to rest covered before carving.

Sweet Potato Casserole

Preparation time: 15 minutes; cooking time: 35 to 45 minutes. Makes 7, 5-ounce servings


Sweet Potato Casserole

1/4 cup evaporated milk

1 teaspoon vanilla extract

2 eggs

3 tablespoons butter, melted

1, 29-ounce can Bruce's Sweet Potato Casserole with 4-ounce can Pecan Crumb Topping

4 tablespoons butter, softened

Preheat oven to 350 degrees. Combine milk, vanilla, eggs, melted butter and casserole mix, blending well. Place topping in separate bowl; cut in softened butter and mix until crumbly. Pour mixture in 9-inch-by-9-inch-by-2-inch baking dish; sprinkle with topping. Bake 35 to 45 minutes.

Southern-Style Bread Pudding with Rum Sauce

Preparation time: 10 minutes; cooking time: 50 minutes. Makes 8 servings


Southern-Style Bread Pudding With Rum Sauce

1 egg, beaten

1-3/4 cups milk

1/4 cup butter or margarine, melted

1 box Bruce's Southern Style Bread Pudding Mix

6 cups loosely packed French bread, torn into 1-inch pieces

Preheat oven to 350 degrees. Combine egg, milk, and butter in large mixing bowl. Add bread pudding mix; blend well. Stir in bread pieces. Pour into greased 8-inch-by-8-inch-by-2-inch baking dish. Bake 50 minutes or until knife inserted near center comes out clean. Cut into individual portions and cover with rum sauce.

Rum Sauce

1 tablespoon butter

1/3 cup granulated sugar

2-1/2 teaspoons cornstarch

3/4 cup milk

2 tablespoons white or dark rum

Melt butter in small saucepan over medium heat. Mix together sugar and cornstarch; stir into butter. Pour milk in pan; cook stirring frequently until mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat; stir in rum. Serve warm over bread pudding.

All materials courtesy of: Bruce Foods

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