Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
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Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
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Ham just seems to be the meat of choice for Easter. I consider ham a frugal meat choice especially if it is a bone in. The meat is low fat and the bone makes an excellent bean soup. My family knows after ham comes bean soup and ham sandwiches. Ham can be froze in either cubes or slices. It can also be home canned.
Simple Glazed Ham
There is a wide variety of glazes for hams and while I've made many of the more complicated ones, I decided to use a simple glaze for this ham. This is a bone in ham about 10 lbs. I roasted it at 350ºF for about 45 minutes. The glaze was simply 1/2 c honey and 1 tsp dijon mustard wisked together then brushed over the ham and allowed to roast about 15 minutes then a quick baste over. The result was a nice, tender ham with just a hint of honey. Sometimes less is more as in this case.
Simple Glazed Ham
1 food lovers commented:
Damn, that looks DELICIOUS!! My mouth is now watering - seriously! I love ham :)
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