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Posts Tagged ‘Ham’


With the Thanksgiving Holiday almost upon us, I wanted to share with you photos from two possible dinners, and links, that you can make for the holidays. They are a Roast Turkey or a Maple Glazed Rotisserie Ham! These are the two most popular dinners here in the U.S. for dinner on these holidays! Today I will share photos with you and share ingredients and tips!

This year, I was very lucky to be given a turkey for the holidays! Thank you again C and N for the beautiful bird that will grace our table!

Here is the link to the recipe that I posted in the past:   Roast Turkey…Here is a preview!

Preview!

Preview!

This year I am changing up the recipe and here is my ingredient list:
18# Organic Turkey
5 sprigs of fresh rosemary
10 sprigs of fresh thyme
6 sage leaves
Cornbread stuffing made with carrots, onion and celery (make this ahead of time and make sure that it has cooled down before you stuff the bird!)
2 cups of Chardonnay (not overly oaky)
1 stick of butter

I will be creating a pocket under the skin on the breast and placing the herbs in this pocket. My baste will be a butter and wine combo!

My rotisserie ham dinner is also something a lot of folks love to do for the holidays! This post is the #1 article on a Google search of Maple Glazed Rotisserie Ham! What is exciting are the number of views on this recipe which always goes up near the holidays! Pretty cool, and unexpected! It is one of my top posts with close to 2,000 views! Here is the link to this recipe: Maple Glazed Rotisserie Ham I am really jazzed that folks love this recipe!

The ingredient list for this recipe is:
8-10# smoked ham
1 cup of real maple syrup

Check out how amazing this looks as it cooks!

Ham on the spit

Ham on the spit

There is nothing like the aromas of either of these dinners cooking!

Some tips:

* If you stuff your bird, make the stuffing ahead of placing it in the bird so it has time to cool down. Hot stuffing placed in a bird will give you trouble!
* Do not over stuff your bird. Give that amazing stuffing room to expand!
* If using a frozen bird, defrost it by allowing one day in the refrigerator for each 4 pounds of turkey.
* For a smooth gravy, add flour and water to a jar, shake it well combining the two, then add it to your pan juices slowly! Stir this continuously so that it does not clump or burn.
* When cooking a ham on the rotisserie, allow 15 minutes per pound for cooking time.
* Baste your ham in the last 45 minutes of cooking, basting every 15 minutes to get a lovely sugary glaze!
* Be safe in the kitchen and keep your eye on what you are preparing. This holiday has the most kitchen fires, so make sure you have a fire extinguisher in your kitchen…just in case!

I wish you a Happy Thanksgiving! Now go out and have a splendid Monday, and week too! Be safe on the roads!

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The answer to the question on the title of this blog is: I am! Temperatures are getting colder and I thought that today I would share with you some of what is happening in my kitchen with ham on these colder days…

Sometimes what I make for dinner will go into other dishes for several meals, and so it is with ham!  So let’s start with  maple glazed rotisserie ham!

Ham is ready!

Ham is ready!

“How do I make this dish?” you ask…. click Maple Glazed Ham!

From making this one ham, I get so many meals from it, which is what I wanted to share…Let’s see what else we can do with the leftovers, shall we?

After cooking a ham, I usually make a macaroni and cheese with this same ham the following night…My recipe for this meal can be found here! Check out this photo of dinner as it was served!

Mmmm...Mac 'n Cheese!

Mmmm…Mac ‘n Cheese!

Then I make what I call “Sopa de Pedos.” In English this means “Fart Soup.” I apologize to those who are faint of heart and cannot accept scatological language, but this term fits this soup as the physical reaction of the beans with the human body results in gas! Even so, this is my original recipe and one that I have been asked to share by those who have tried it . If you do not make this soup, you are the loser, because it is truly wonderful!

Sopa de Pedos

Sopa de Pedos

For the recipe click here!

Now who does not enjoy a really good grilled ham and cheese sandwich? If you don’t, you are nuts! There is nothing like a grilled ham and cheese, and on sour dough!  Brilliant, whoever came up with this combo! I love this sandwich!

Grilled Ham and Cheese

Grilled Ham and Cheese

Doesn’t that look enticing and really yummy? It is! To see how I make this sandwich click here!

Now, I have to ask you: What do you do with leftover ham? I invite you to comment, and to leave a link to your recipe for what you do with leftover ham!

Hugs to you all and thank you for stopping by today! Wednesday’s can be wacky, and I wish you the best today!

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With Easter coming up, I thought that today I would re-feature my top post, which is my Maple Glazed Rotisserie Ham Recipe! What could be better on Easter than a smokey, juicy ham? Shall we get to it?

Ingredients
1 – 8 to 10# smoked ham, shank cut, bone in
1 cup of real maple syrup

Center the ham on the rotisserie rods and load into the rotisserie. Allow 15 minutes per pound in cooking. Make sure that the ham does not hit the heating element.

The ham goes on the spit!

I am making a 10 pounder so I will be cooking this for 2 1/2 hours.

In the midst of cooking…

Check the temperature to make sure that it is done – it should be at 155 degrees when you turn this off. One half hour before turning off the heat, brush with the maple syrup. Do this a few times before shutting down the heat. Now here is the really important part: Once the ham has reached 155 degrees, turn the heat off and continue to rotate the ham for about 15 minutes. This allows the juices to remain in the meat. Leave the door shut so that the heat stays in.

When done, remove from the oven to your cutting board. Let it sit 5 minutes before carving.

Ham is ready!

I like serving this with acorn squash and cheesy au gratin potatoes! Serve this dinner up with a lovely Mourvedre or Grenache. Chill the wine for 20 minutes before serving!

Thank you to all for making this my top post! Have a great day, and thanks for stopping by!

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Feel like making a quick and easy dinner? Grilled ham and cheese sandwiches are the ticket! This sandwich first made its appearance back in the late 1800′s. These sandwiches are said to be the only food served in the New York ball parks. The sandwich was made of one slice of bread topped with cheese and ham. In the 1960′s the second slice of bread was added! Now let’s get to it! I’m hungry in anticipation of this scrumptious sandwich! Here is a quick preview!

Yummy Preview

Ingredients for one sandwich
2 Pieces of bread
Butter
Ham
Cheddar cheese

Now, on to what I do when I make these sandwiches! I start by smearing butter on the bread of what will be the inside of the sandwich.

Inside of sandwich is buttered

I use my rotisserie cooked ham for these sandwiches as the flavor is so much better than that of the chopped packaged home that one can buy in the grocery store. I slice the ham thinly. Next is the cheese. For these sandwiches I use the Tillamook Medium Cheddar. This is an award winning cheese and the flavor is amazing! I slice this thinly too. On these sandwiches I use four slices of cheese cut from the one pound block of cheese. If using the two pound block cut two slices.

Then I add a bit of butter to my fry pan and I brown up the sliced ham.

Heating up the ham

Remove this from the pan when done. Now we get messy! Butter the outside surface of what will be the outside of the sandwich, and lay the bread into the pan with the inside part of the sandwich down.

Start with the inside of the sandwich

Lightly brown the bread then turn.

Turn the bread

Lay the cheese down on one piece of bread,

Add the cheese

then cover with the ham.

Top with ham

Top with the other slice of bread.

Cover with the other slice of bread

Let this cook for a couple of minutes then carefully turn the sandwich.

Turn the sandwich

Cook until it is crispy. Remove to a plate, cut the sandwich in half and then serve!

Serve!

Have I inspired you to make this sandwich? I hope so!

Now go and have a great Wednesday!

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While the days have been pleasant, and we still need the rain, the nights are cold. What could be better on a cold night than soup? Tonight come on a journey with me as I make Italian Wedding Soup!

Ingredients
1/2 of a large onion, chopped
4 stalks of celery, chopped
3 carrots, chopped
3 TBS extra virgin olive oil
7 cloves of garlic, finely chopped
1 TBS Sherry
110 ounces chicken broth
1 1/2 #’s ground beef
2 eggs
1/2 – 3/4 cup of Italian bread crumbs
1 tsp dried basil
1 tsp onion powder
3 TBS Parmesan cheese, shredded
2 slices of ham steaks, diced
1 cup Orzo pasta
1 package of baby spinach
1 really good crusty bread

The onion, carrots and celery should be equal amounts when chopped up.

Onions, celery and carrots - Mirepoix

This blend in known as a “Mirepoix.” Heat the olive oil in your soup pot and then add the Mirepoix. While these ingredients are cooking, make your meatballs. Combine the beef, eggs. bread crumbs, basil, onion powder and Parmesan until well blended.

Meat, and other ingredients are combined and ready to be made into meatballs

Shape into meatballs no larger than one inch.

Meatballs are ready to be added

Cook the Mirepoix until they caramelize. Then add your garlic, and cook until the garlic softens.

Caramelized onions, celery, and carrots with garlic added

Then add the sherry and stir. Add the chicken stock. Heat until it boils, then add the meatballs slowly, and stir occasionally, until all are added. Add the Orzo pasta and the ham. Bring this to a boil, and then turn down to simmer. Let this cook for about 1/2 hour or so, and then add the spinach leaves. Stir these in until they wilt, and let the soup cook for another 5 minutes. When ready ladle into bowls. And add a bit of Parmesan to the bowl.

Soup's on!

Don’t forget the warm crusty bread!

Warm crusty bread!

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Last night we dined on a glorious maple glazed smoked ham. One of the many benefits of cooking a ham is the leftovers! And tonight’s fare is my special recipe Mac ‘n Cheese with Ham. Without further adieu…

Ingredients
1 1/2 cups of elbow macaroni
2 cups of white sauce
1 # grated Tillamook Medium Cheddar Cheese
1 to 1 1/2 cups cubed ham

Gather your ingredients

Fill a pot 3/4 full of water, salt added and bring to a boil. Add the macaroni,

Add elbow noodles to the boiling water

set the timer for 3 minutes and stir continually until the buzzer goes off. Then turn off the heat, cover the pot and set the timer for 10 minutes. When the timer goes off, drain the macaroni and put it into your greased casserole dish. Cover. Preheat the oven to 375 degrees.

Next you need to make your white sauce. You will need 2 cups. My white sauce is white sauce. Try a number of recipes to see what suits you. And, Joe – do not load it down with butter! Sorry, but I cannot divulge my trade secret white sauce recipe! But I can tell you that whatever white sauce recipe you choose, take your time in making the sauce. Remember that the cheese will thicken it a bit. I use about one pound of Tillamook Medium Cheddar cheese for the entire recipe. I use a few healthy handfuls in the sauce.

Second handful of cheese added

From the maple glazed rotisserie ham that I made the night before, I cut up slabs into bite sized cubes. Mix the ham into the macaroni

Mix the ham into the elbow noodles

and then pour your sauce over. Mix this well.

Sauce is mixed in with the noodles and ham

Then cover with the remaining cheese.

Sauce is mixed in with the noodles and ham

Bake for 30 minutes. The cheese should be slightly browned and bubbly. Once out of the oven,

Right out of the oven!

let this sit for five minutes, then serve!

Dinner is served!

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If you have not had a ham cooked on a rotisserie you have missed out! Years ago I received the Showtime Rotisserie: Set it and forget it! I love this rotisserie! This ham is easy to make and loaded with flavor!

Ingredients
1 – 8 to 10# smoked ham, shank cut, bone in
1 cup of real maple syrup

Center the ham on the rotisserie rods and load into the rotisserie. Allow 15 minutes per pound in cooking. Make sure that the ham does not hit the heating element.

The ham goes on the spit!

I am making a 10 pounder so I will be cooking this for 2 1/2 hours.

In the midst of cooking...

Check the temperature to make sure that it is done – it should be at 155 degrees when you turn this off. One half hour before turning off the heat, brush with the maple syrup. Do this a few times before shutting down the heat. Now here is the really important part: Once the ham has reached 155 degrees, turn the heat off and continue to rotate the ham for about 15 minutes. This allows the juices to remain in the meat. Leave the door shut so that the heat stays in.

When done, remove from the oven to your cutting board. Let it sit 5 minutes before carving.

Ham is ready!

I will be serving this with acorn squash and cheesy au gratin potatoes. Look for those recipes on my blog too!

Serve this dinner up with a lovely Mourvedre or Grenache. Chill the wine for 20 minutes before serving!

After dinner…

After dinner, I need a nappy!

Happy holidays to all, and to all a good night!

P.S. Many thanks for making this post the most viewed on my site, with almost 2600 views, and to Google for making this the number one post for Maple Glazed Rotisserie Ham!

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I wanted to get your mouths watering, so here is what is to come starting today and going through Monday!

Tonight – A spicy, flaky fish recipe, with a jasmine rice and steamed broccoli

Christmas Eve – Maple glazed smoked ham, sweet acorn squash and cheesy au gratin potatoes

Christmas Day – Barb’s famous Mac ‘n Cheese with ham

Monday – Sopa de Pedos, or “Fart Soup” – this is a bean soup made with the leftover ham and the bone of course!

Comfort food just perfect for the holidays! What are you cooking up?

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