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Looking for something new to spice up Easter?
Whether your family goes all out with baskets, colored eggs and new outfits or just likes to get together and have a delicious meal, spicing up the Easter ham will surely add a twist for the palette.
Cola-Pineapple Glazed Ham
11-12 pound bone-in ham, with natural juices
2 1/2 cups grape juice, divided
2 1/2 cups cola, divided
1 20-oz can sliced pineapple, reserve juice
2 cups brown sugar
Cooking Directions
Let the ham stand at room temperature for 90 minutes.
Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.
While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).
Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425 degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F. Remove ham to a cutting board and let rest for 15 minutes.
Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.
Serves 22 to 24
Ham and Noodle Tarts
1/4 pound ham, sliced
4 ounces Swiss cheese
3 green onions
1 cup alphabet noodles, OR small egg noodles, uncooked
3 eggs 
1 1/2 cups half & half
1 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking Directions
Heat oven to 350 degrees F. Grease 36 mini (or 12 regular) muffin pan cups generously. Set aside. Chop ham, cheese and green onions finely; set aside. Cook noodles following label directions, just to the al dente state; drain. Mix drained noodles into ham mixture. Divide mixture among the muffin pan cups (Bake tarts in 3 batches if there is only 1 pan). In a medium bowl, beat eggs slightly, stir in half and half, salt and nutmeg.
Spoon liquid mixture over the ham mixture in muffin pans, dividing evenly among them. Bake for 35 minutes. Ease out of pan gently, using a sharp knife around the edge if necessary. Transfer to warm serving platter; serve piping hot.
Serves 36.
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Showing you around the farm
Oklahoma's pork industry is happy to be a part of the community in the state. The farmers who live here are proud of the animals they raise, proud of the land they watch over and proud of the investments they are able to make into their communities.
Rich and Eddie Robinson are the owners of the Robinson Brothers Farms. They are active okPORK members and past inductees into the okPORK Hall of Fame. On January 15 they added to their schedules another role - that of ambassadors and hosts to those outside of the pork industry walls.
"It is extremely important to share with our local communities the investment that's being made the area," said Roy Lee Lindsey, okPORK executive director. "Open houses like this showcase the importance of the hog industry in Oklahoma, both in terms of economic investment and jobs that are created.
When their most recent construction project began to near its completion, the Robinson brothers decided to hold an open house on the property. They invited friends, neighbors and other pork farmers to come see the facilities and new equipment. Also invited were students from the local school and the legislators at the State Capitol.
"After a hog facility is in production it is extremely difficult to allow anybody to tour," Rich said. "By having the open house before we bring in the animals we are able to show our commitment to the environment and animal welfare."
To add to the fun of the open house the brothers provided lunch and drinks. Pulled pork sandwiches, pizza and chips as well as drinks were available.
"We feel like the open house was a great success," Rich said. "We had a little more than 300 people attend, look around and enjoy lunch."
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