Assembling Easter baskets for little ones who come to visit and hunt eggs is pure joy. My favorite addition hands down are the long-eared cottontails. Over 90 million chocolate Easter bunnies are made each year and over 50% of children grab the rabbits first when reaching for Easter candy. Are you at all curious to know what the most popular way to eat an Easter rabbit might be? Let’s break down first bites by percentages:
- 76% eat the ears
- 15% start biting anywhere
- 5% go for the feet
- 4% bite the tail off
After the baskets and egg hunt, laying dinner on the table for guests is next on the list. Our post today is a simple ham with a delicious glaze. This can be whipped up and cooks in about an hour.
- 1 16 ounce can crushed pineapple
- 1/4 cup brown sugar
- 1 teaspoon dry mustard
- 1 4 pound boneless fully cooked ham
- In a small saucepan stir together the crushed pineapple, brown sugar and dry mustard. Bring to a simmer and cook for 3 minutes. Set aside to cool.
- Insert the spit rods evenly through the ham and brush with some of the pineapple mixture. After 45 minutes of rotating, brush with pineapple mixture again. Rotate an additional 10 or 15 minutes, or until the ham reaches an internal temperature of 140 degrees. Serve sliced ham with some of the pineapple mixture on top.
This recipe was developed for use with a rotisserie oven.
Ham recipe courtesy of Ronco
If you are looking for epic sides, desserts and cocktails, head over to Your Home with Karie Engels