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Posts Tagged ‘Maple Glazed Rotisserie Ham’


What does one do with leftover Christmas Ham? Why, you make Navy Bean Soup! This is one of my favorite soups and it is relatively easy to make. The ham in this soup are my leftovers from the Maple Glazed Rotisserie Ham recipe. So let’s head on into the kitchen, shall we?

Ingredients
Bones from a ham
2 cups of dry small white beans
7 cups of water
3 stalks of celery
3 carrots
a handful of crimini mushrooms
1 bay leaf
5 chili de arboles dried chili’s
fresh ground pepper

Start off with the beans first. Put the water into your soup pot and add the beans.

Beans and water are added to the soup pot

Beans and water are added to the soup pot

Turn the heat up to medium high and bring it to where it just starts to boil. If you don’t catch it before it boils your beans will burst. So I check it continually. Turn the heat off and let the beans sit in the hot water for one hour.

While the beans are sitting, wash and peel the carrots. Wash up the celery. Cut both of these into small cubes. Chop the mushrooms roughly. Get out the bay leaf, the chili de arboles and your pepper grinder.

Carrots, celery, mushrooms, bay leaf and chilis are ready

Carrots, celery, mushrooms, bay leaf and chilis are ready

Trim some of the meat off the ham bone. The chunks of ham that you have carved off should go into the soup as well, reserving a bit for, say, maybe a mac ‘n cheese with ham?

Ham bone is ready to go in

Ham bone is ready to go in

When the beans are done, add the ham bone along with the chunks of ham, carrots, celery, the bay leaf and the chili’s. Do several grinds of pepper too! No need to salt this soup as the ham will give off the salt from the meat.

Everything is in the pot!

Everything is in the pot!

Bring this up to a boil, then turn down to low and simmer for a few hours. Check on it every half hour to 45 minutes to ensure that it is not sticking to the bottom of your pot!

Midway through cooking

Midway through cooking

Remove the bones from the soup, let this cool and then remove the meat from the bones. Remove the chili’s at this point. These chili’s will add a bit of heat which you will feel in the back of your throat when you chow down on this soup!

Meat removed from bones before cutting into smaller pieces

Meat removed from bones before cutting into smaller pieces

Add the meat back to the pot. Stir it up to blend. Next, get out your blender and place about 2 cups of the soup into it. Puree for about a minute, and then add this back to your soup. Stir it well. Cook for another hour.

I like to serve this soup up with a warm crusty bread slathered in butter! And, here it is, piping hot and ready to eat!

Soup is ready!

Soup is ready!

Well, I hope that you enjoyed today’s adventure into the kitchen! Have a great Thursday and thanks for stopping by!

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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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Wow! I have once again been honored with yet another Audience Choice Award from the viewers at LetsBeWild.com, and I have also been honored to receive the Sisterhood of the World Bloggers Award! I am overwhelmed! Thank you for these awards!

From the Let’s Be Wild, Wild Weekly Photo Challenge #24, Reflections, here is the award!

Audience Choice Award - Challenge #24

Audience Choice Award – Challenge #24

And the winning photo…
The Grand Tetons

The Grand Tetons

Please do take some time to check out the other winners from Challenge #24 by clicking here! There are some truly amazing photos by some very talented folks!

A huge thanks goes out to Chole Barker from It Starts with a Picture! Thank you for bestowing this honor on me! And here is the award:

Sisterhood of the World Bloggers Award

Sisterhood of the World Bloggers Award

The rules of this award:

▪ Provide a link and thanks to the bloggers who nominated you. Check and done!

▪ Answer 10 questions. And, the questions are:

1. Your favorite color? — Blue
2. Your favorite animal? — The Elephant
3. Your favorite drink? — During the day – water; at night: Cranberry Vodka, or a really great glass of wine!
4. Facebook or Twitter? — I am not really into either as I would rather talk to my friends the good old fashioned way, by phone!
5. Your favorite pattern? – Zebra stripes
6. Do you prefer getting or giving presents? – Giving!
7. Your favorite number? – 3
8. Favorite day of the week? – Thursday as it is the end of my work week!
9. Favorite flower? – A beautiful, fragrant yellow rose
10. What is your passion? – Food and Photos!

▪ Nominate 10 blogs that you find a joy to read.

I cheat on this one! Today, I would like to pass this on to a few women bloggers who have some really incredible blogs that I really enjoy! In no particular order, they are:

Sharla at Catnip of Life

Penny at The Why About This

Lisa at Zeebra Designs and Destinations

Joanne at What’s on the List?

Christine at Somethingville

You are all winners and writers of some truly enjoyable blogs!

▪ Provide links to the blogs and inform the recipients they have been nominated. Links are above and I will notify them as soon as I publish this post!

▪ Include the award logo within your post. Already done!

Thank you to all for the awards! Congratulations goes out to those who I am bestowing this award upon! Welcome to the Sisterhood!

Thank you for stopping by today! Have a happy Monday!

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