Easter is running a little late this year, but that’s just given the good folks at the Made in Oklahoma Coalition a chance to round up some recipes that they promise will have you hollering, “Hallelujah!”
If egg-hunts are a part of your Easter morning agenda, then you’ll want to plan a feast that can quickly be prepared in advance. Same can be said for those planning to get their Easter on at the nearest house of worship. This handy feast will be ready and waiting for you by the time you’ve changed out of your Sunday best into something more befitting a sunny Sunday afternoon.
Traditional ham from Schwab’s is a no-brainer, but MIO has ratcheted up the flavor with some vinegar and the incomparable Seikel’s Oklahoma Gold Mustard — always a good choice.
It’s hard to argue with some saucy scalloped potatoes to go with your ham plus some biscuits from Pottawattomie County’s Shawnee Mills to sop up any remnants.
The Made in Oklahoma Coalition operates under the State Agriculture Department, representing more than 40 local food and agricultural manufacturers with a mission to promote brand awareness and consumer loyalty for Oklahoma food and agricultural products.
You can find more information, including the MIO app, online at miocoalition.com.
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Easter Ham with Mustard Sauce
1/4 cup golden brown sugar, packed
1 tablespoon Garden Club Apple Cider Vinegar
1/2 cup Seikel’s Oklahoma Gold Mustard
1 Schwab’s Hickory Smoked Spiral Ham
•In a small bowl, whisk brown sugar and apple cider vinegar until sugar dissolves. Whisk in mustard. Season sauce to taste with salt and pepper. Cover and refrigerate sauce overnight to allow flavors to marry. (Can be prepared up to three days ahead when refrigerated.)
•When ready to prepare ham, reserve half of sauce for serving alongside the ham, and use the other half for basting.
•Preheat oven to 400 degrees. Remove protective plastic from ham, and place in a shallow pan. Cover tightly with foil, turn oven down to 325 degrees, and place in oven. Heat whole ham for 2 to 2 1/2 hours. For a half ham, heat for 1 to 1 1/2 hours.
•Baste ham with mustard sauce every 15 minutes for the last 30 minutes of cooking. Remove from oven, and let stand for 30 minutes before slicing.
Schwab's hams are available online at Schwabmeat.com.
Scalloped Potatoes in Bacon-Cream Sauce
3-31/2 pounds medium-size baking potatoes
1 teaspoon salt
1/4 cup Granny’s Good Ol’ Fashion Bacon Drippings
1 large onion, chopped
1/3 cup Shawnee Mills All Purpose Flour
2 cups Hiland Half & Half
2 cups Hiland Milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup Bar-S Chopped Ham
2 cups grated white cheddar cheese
1 cup grated Gruyere cheese
•Bring a large pot of water to a boil. Add potatoes and 1 teaspoon salt. Boil 20 minutes. Drain, and cool slightly.
•Add Granny’s Bacon Drippings to a saute pan on medium heat. Once melted, add onion. Turn heat to medium-low, and cook for 10-15 minutes until onions are caramelized. Sprinkle onion with flour, stir and cook for about 3 minutes on medium heat until flour turns light brown. Slowly add half and half and milk, stirring to incorporate. Let mixture cook for about 5 minutes until bubbling. Stir in salt and pepper. Turn heat to low to keep warm.
•Peel potatoes, then cut with a sharp knife or mandolin into thin 1/4-inch slices.
•Butter or spray with nonstick cooking spray a 9-by-13-inch baking dish. Layer 1/3 of the potatoes, 1/3 of the ham, 1 cup of the cheddar cheese and 1/3 of the sauce. Repeat with remaining potatoes, ham, cheese and Sauce ending with Gruyere cheese. Cover and bake in a preheated 400-degree oven for 40 minutes. Uncover and bake an additional 20 minutes.
Makes 12 large biscuits
4 slices Bar-S Thick Cut Bacon
2 (6-ounce) packages Shawnee Mills Buttermilk Biscuit Mix
1 cup Hiland Buttermilk
6 tablespoons Hiland Unsalted Butter, melted
1 cup shredded cheddar cheese
•Fry bacon until crisp. Let cool slightly, crumble and set aside.
•In a large bowl, combine biscuit mix, buttermilk and melted butter just until combined. Fold in crumbled bacon and cheese.
•Place dough on a floured board. Pat dough into circle about 3/4-inch thickness, being sure not to overwork the dough. Cut biscuits using 2-inch biscuit cutter. Place biscuits on a greased baking sheet or parchment paper.
•Bake in a preheated 425-degree oven for 10 minutes.