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.
