In the United States, ham is a traditional Easter food. Some people purchase their ham already made, while others bake it themselves with their own glaze or seasonings.
Ham became a tradition in the early days when meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time and the first hams were ready at Easter, resulting in ham becoming a popular Easter dish.
Years and years later, ham is still the center of many Easter brunches, lunches and dinners. Like Turkey on Thanksgiving, as the years go by, it needs some serious sides to keep things interesting.
So here’s a way to keep the ham flame lit; dress it up with chili. Sounds like a great idea, but who wants to cook chili in addition to the time spent preparing and baking the ham?
Dolores Canning Co., a Southern California company, who makes, packs and distributes its famous Dolores Chili Brick, provides a simple solution.
Dolores Chili Bricks are sold in two sizes: 20-ounce and five-pound trays. Each brick is ready to thaw and serve in a bowl with shredded cheddar or onion, or right on top of a few slices of ham. Feed every four people at your Easter gathering for about $5.
Major chain stores across Southern California such as Ralphs, Food 4 Less, Stater Brothers, and Albertsons sell individual Chili Bricks in the frozen meat section behind freezer doors or in the deli section. Each store varies. The Chili Bricks are also sold directly on-line at www.lasfavoritechili.com.
For more information about the Dolores Chili Brick visit the company website, http://www.dolorescanning.com/ or read the recent LA Times article at http://www.latimes.com/features/food/la-fo-chilibrick4-2010feb04,0,2885996.story.