There’s something about Easter egg waste and chemical dyes that makes me squirm. Of course there are store-bought, non-toxic natural Easter Egg dyes out there, but I set out to create my own from ingredients in the fridge. The result was muted and beautiful – almost what you would find if you happened upon a bird’s nest in nature. Natural easter egg dyes also make it healthier to consume the hard-boiled eggs after the fact. And after you master these, maybe cloth dying is in the cards!!
Create an Easter Egg Hunt that everyone will enjoy. Follow our tips on creating a magical experience, keeping the hunt fair play and Chocolate alternatives that will please more than your sweet tooth.
Just like my mama, I find joy in celebrating the holidays with some extra special little markers. Even though our family didn’t make pretend with the different characters of celebrations (ie. Santa, the Easter Bunny), we would always wake up to things hidden around the house on Easter for us to find. Who cared whether a egg-toting bunny left it or not, chocolate is chocolate, man.
I am a tradition-a-holic. From a very young age, I have been addicted to the traditions that surround each holiday. Meticulously sorting Halloween candy with my brother, reading holiday-themed books with family, piling into a vehicle with friends to go on a Christmas light tour, and hand-decorating Valentine’s Day cards for classmates. Traditions are an integral part of each holiday and they are what evoke feelings of nostalgia, comfort, and most of all connection with each other.
This holiday table centerpiece, sweet on the outside and savory on the inside, makes a memorable main course. Encourage guests to eat the sliced oranges along with the ham since the roasting makes their peels tender and sweet.
1 (7-pound) pre-cooked spiral-sliced ham
1 cup grade B maple syrup
1/2 cup orange marmalade
2 tablespoons orange juice
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 oranges, sliced (optional)
6 cinnamon sticks (optional)
Preheat oven to 325°F. Using a sharp paring knife, make shallow crosshatch cuts all over the outside of the ham. Arrange ham in a large roasting pan and bake for 30 minutes. Meanwhile, combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small bowl to make a glaze. After ham has baked for 30 minutes, remove from oven; increase oven temperature to 425°F.
Arrange oranges and cinnamon sticks (if using) around ham in roasting pan, then brush ham and oranges liberally all over with glaze, pouring remaining glaze over the ham. Return to oven and bake, basting about every 10 minutes, until ham is hot throughout and caramelized on the outside, about 45 minute more.
Transfer ham to a platter and set aside to let rest for 15 minutes. Arrange oranges and cinnamon sticks around ham and serve.
Recipe courtesy of Whole Foods Markets.