True culinary innovation doesnt happen often. But when it does its cause for celebration. Delight family and friends with a springtime holiday menu full of traditional favorites prepared with a distinctly modern flavor.
It took good old American ingenuity to figure out a way to get a tasty marinade inside the meat where it immediately adds succulence and enhances flavors. This innovation of delivering big flavors quickly takes no shortcuts on quality: These full flavored marinades are injected directly into the meat, instead of sitting on the surface.
Injectable marinades make it easy to prepare a winning main course in minutes – no overnight soaking, no added fat and no waste – with flavors that really permeate the meat. A centerpiece entre ham with a honey praline injected marinade makes a bold statement on your dinner table. And when you round out the menu with other classic family favorites – a sweet potato and pecan casserole thats a must-serve with ham, and crowd-pleasing bread pudding with rum sauce – your culinary reputation will be secure.
Kitchen innovation opens the door to new flavors. Check out the wide variety of mouthwatering dishes with injectable marinades made possible by injecting flavor at Delicious foods full of traditional flavors are available just a click away at

Tips for Tasty Ham
Select a lean ham with no visible marbling, and well trimmed of fat around the edges.
If frozen, allow ham to thaw slowly in refrigerator for best quality.
Avoid cross-contamination by pouring marinade into separate container before injecting into meat.
Turn ham without sharp tools that may pierce the ham, allowing delicious juices to escape.

Honey Praline Ham
Prep time: 20 minutes
Cook time: 1 to 3 hours
Servings: 25 to 30 (3-ounce) slices
1 (8- to 12-pound) bone-in ham or spiral cut ham
1 (16-ounce) jar Cajun Injector – Honey Praline Marinade with Injector
1 (3.25-ounce) canister Cajun Injector Praline Topping
Preheat oven as instructed on ham packaging. Pour marinade in measuring cup; warm approximately 40 seconds in microwave. Inject marinade evenly throughout ham using approximately 1 1/2 ounces per pound of meat. After injecting with marinade, cover ham; bake according to package directions. Remove ham from oven; pat topping evenly over ham. Return ham to oven; bake 30 more minutes basting with pan drippings. Remove ham from oven; allow to rest covered before carving.

Sweet Potato Casserole
Prep time: 15 minutes
Cook time: 35 to 45 minutes
Servings: 7 (5-ounce) servings
1/4 cup evaporated milk
1 teaspoon vanilla extract
2 eggs
3 tablespoons butter, melted
1 (29-ounce) can Bruces Sweet Potato Casserole with (4-ounce) can Pecan Crumb Topping
4 tablespoons butter, softened
Preheat oven to 350F. Combine milk, vanilla, eggs, melted butter and casserole mix, blending well. Place topping in separate bowl; cut in softened butter and mix until crumbly. Pour mixture in 9- by 9- by 2-inch baking dish; sprinkle with topping. Bake 35 to 45 minutes.

Southern-Style Bread Pudding with Rum Sauce
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 8 servings
1 egg, beaten
1 3/4 cups milk
1/4 cup butter or margarine, melted
1 box Bruces Southern Style Bread Pudding Mix
6 cups loosely packed French bread, torn into 1-inch pieces
Preheat oven to 350F. Combine egg, milk, and butter in large mixing bowl. Add bread pudding mix; blend well. Stir in bread pieces. Pour into greased 8- by 8- by 2-inch baking dish. Bake 50 minutes or until knife inserted near center comes out clean. Cut into individual portions and cover with rum sauce.

Rum Sauce
1 tablespoon butter
1/3 cup granulated sugar
2 1/2 teaspoons cornstarch
3/4 cup milk
2 tablespoons white or dark rum
Melt butter in small saucepan over medium heat. Mix together sugar and cornstarch; stir into butter. Pour milk in pan; cook stirring frequently until mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat; stir in rum. Serve warm over bread pudding.