Easter brings traditional treats

We’re into the second half of April and still there is little sign of spring, in fact as I write this there is snow in the air; what’s with this weather anyway?

Regardless what the weather will bring, Easter is this coming Sunday and Easter dinner, for many, will include a traditional baked ham. There are countless varieties of glazes to use for enhancing ham and today I’m sharing one I particularly like. Another common treat at Easter is the many fancy breads served; everything from hot cross buns and cinnamon rolls, to braided and twisted sweet breads are enjoyed by families throughout Easter.

Today I offer a special gluten-free cinnamon roll recipe for all those who have been missing bread treats due to gluten sensitivities. Enjoy!

Tangy

Honey-glazed Ham

1 (10 lb.) fully-cooked bone-in ham

1-1/4 cups packed dark brown sugar

1/3 cup pineapple juice

1/3 cup honey

Juice of 1 large orange

Zest from 1/3 of orange peel

2 tbsp. Dijon mustard

1/4 tsp. ground cloves

Preheat oven to 325 F (165 C). Place ham in roasting pan. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

Bake ham in preheated oven uncovered for 2 hours. Remove from oven and brush with glaze. Bake an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes. Remove, let sit 10 minutes before slicing.

Gluten-free Cinnamon Rolls

3/4 cup rice flour

3/4 cup potato starch

2 tsp. baking powder

1/2 tsp. xantham gum

1/2 tsp. salt

1 tbsp. sugar

2 eggs

1/3 cup vegetable oil

1/2 cup milk with 3 tbsp. melted butter

2 tsp. cinnamon

1/2 cup sugar

3/4 cup raisins

Topping:

1 cup icing sugar

1/4 tsp. vanilla

1 tbsp. milk

Preheat oven to 400 F. Sift together rice flour, potato starch, baking powder, xantham gum, salt and 1 tbsp. sugar.

Whisk together the eggs, vegetable oil and milk mixture in a separate bowl; then pour into dry sifted ingredients and blend well.

Grease wax paper with a little spray or oil; place dough on paper and flatten to about 1/2-inch thick rectangle. Lightly butter the dough.

Blend cinnamon, 1/2 cup sugar and raisins in another bowl, then sprinkle the mixture evenly on top of the dough.

Start with one edge and roll dough to form a long tube shape. Slice roll every 2-inches and place each, swirl side up, in a greased muffin or cupcake pan. Bake 15 to 20 minutes.

While buns are baking, mix together your topping. Icing should just be able to flow so add a little more milk if necessary. Remove rolls from oven and drizzle icing onto hot rolls. Enjoy.

Cathi Litzenberger is The Morning Star’s food columnist.