My Southern Easter Menu with Coca-Cola Glazed Ham and 10 Side Dish Recipes
We always ALWAYS have ham at Easter. And just as sure as we’re having ham, there are a few side dishes that you can also guarantee on seeing come Easter Sunday. Here’s my family’s Easter dinner menu!
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I've made the pecan cornmeal dessert twice, but each time, I CANNOT get it to be "bready" at all My husband eats it anyway over ice cream, but this is driving me crazy. In the first step with the batter, am I missing something? Am I supposed to bake the cornmeal portion first for a time. Thank you. I love your recipes.
ReplyDeleteHmmm... well, I don't know how much actual cornbread is left once it cooks. I have a ring around the skillet of dry cornbread then the rest is a combo of the pecan syrup and cornbread so it's wet like a bread pudding. Is that how yours is?
DeleteHi Mandy- I love your books! Because I am usually stingy with my favorite recipes I rarely share. However, you have shared all of yours so I'll share my favorite ham recipe. It has 3 ingredients: Bone-in shank ham, not presliced, Hot pepper jelly (I use a maryland brand, but it must be mild to medium hot), and whole grain mustard. The amounts of the jelly and mustard is 2/3 jelly and 1/3 mustard, but tinker with those amounts to suit your family's taste. Heat up the jelly and mustard until the jelly is more liquid. I fully reheat/bake the ham before applying the glaze. That's it. I hope you enjoy it. Almost forgot- the jelly must be red, not green. That's because combining the two things produces a really yucky color. The red is nicer to look at! If you bake the ham in a bag, remove the bag when you start adding glaze so it will stay sticky.
ReplyDeleteThat sounds delicious! Thank you for sharing it with me!
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