Recipe: Southwestern Ham Dinner Menu - Ham with Pepper Jelly Glaze, Black Bean Hummus, Sweet n Hot Peach Salsa, Corn and Green Chile Souffle, Spinach Salad with Roasted Pecans and Red Onion

SOUTHWESTERN HAM DINNER MENU
Spiral-Sliced Ham with Pepper Jelly Glaze*
Black Bean Hummus*
Sweet n Hot Peach Salsa*
Corn and Green Chile Souffle*
Spinach Salad with Roasted Pecans and Red Onion*
Assorted Crackers and Crudites
Rolls
Fresh Strawberries
*Recipe Below

---

SPIRAL-SLICED HAM WITH PEPPER JELLY GLAZE
Servings: 8

Start a new family tradition this year with an Easter ham inspired by the Southwest.

1 (5-6 pound) half ham, spiral-sliced
1 (8-ounce) jar hot pepper jelly

Place ham in shallow pan and heat in 350 degrees F. oven, uncovered, for 1 1/4 hours. (about 15-18 minutes per pound)

The last 15 minutes, pour the pepper jelly over ham, spreading evenly. Heat for 10-15 minutes more, basting occasionally.

---

BLACK BEAN HUMMUS
Servings: 16-18 (makes about 3 cups)


1 (16-oz.) can black beans, drained
1 (16-oz.) can butter beans, drained
1 garlic clove, minced
1 teaspoon ground cumin
2 tablespoons tahini (Sesame seed paste, available at natural food stores and some supermarkets)
1 tablespoon lemon juice
4 tablespoons olive oil
Salt and pepper, to taste
Chopped fresh cilantro, to garnish

Place all the ingredients except salt, pepper and cilantro in food processor bowl; blend together well. Season to taste with salt and pepper; cover and chill.

Garnish with cilantro and serve with crudites and crackers.

---

SWEET N HOT PEACH SALSA
Makes 2-1/2 cups. Serving size about one tablespoon.

1 (32-oz.) can peach slices, drained and coarsely diced
1 (7-oz.) jar roasted red pepper, drained and diced
1/2 cup orange juice
1 tablespoon lime juice
1 tablespoon molasses
1 tablespoon crushed red pepper flakes
Salt and pepper, to taste
4 tablespoons minced fresh parsley

In large bowl, stir together all ingredients except parsley. Cover and let flavors marry at room temperature for 1-2 hours, stir in parsley before serving.

Cover and chill if made ahead; remove from refrigerator about an hour before serving.

---

CORN AND GREEN CHILE SOUFFLE
Servings: 8

4 cups whole corn kernels, divided
4 cups milk
3/4 cup cornmeal
2 eggs, beaten
2 cans (3-oz. each) diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper

In bowl of food processor, puree 2 cups of the corn; remove to large bowl and stir in remaining corn, set aside.

Heat milk in large saucepan until very hot and stir in the cornmeal; cook, stirring, about 5 minutes, until thickened.

Stir in reserved corn mixture and remaining ingredients.

Pour mixture into a buttered 2-quart souffle dish or casserole and bake in a 350 degrees F. oven until filling is set and crown is browned on top, about 1 hour and 10 minutes.

---

SPINACH SALAD WITH ROASTED PECANS AND RED ONION
Servings: 8

2 packages (10-oz each)fresh spinach leaves, cleaned and torn
1/2 red onion, peeled and thinly sliced
1/2 cup pecan halves, coarsely chopped, toasted *
Salt and freshly ground pepper, to taste
1/3 cup olive oil
4 tablespoons cider vinegar

In large shallow bowl, toss together spinach leaves, onion and pecans.

Season salad with salt and pepper, toss; drizzle olive oil over and toss; add vinegar and toss again. Portion onto individual salad plates to serve.

*Toast pecans in 350 degrees F. oven in a shallow pan, such as a cookie sheet, for 8-10 minutes, until lightly browned. Remove and let cool.

Source: National Pork Board