I’m not. That’s one of the drawbacks to not hosting a holiday … no fun leftovers! If you’re like me and looking to have some ham in your life, the grocery stores are running great sales to get rid of the extras they had in inventory for the holiday. I picked up a huge ham for five bucks yesterday.
Usually when I make a ham, I don’t really follow a recipe. I just mix a few sticky and sweet things to make a glaze, spread it over the ham and bake it for a few hours. It’s pretty hard to mess up.
But this time, I decided to live on the edge and follow a recipe. I used one that was in the April issue of Better Homes and Gardens, a stout glaze. Like any glaze, it was super simple to follow and done in just a few minutes. Using ingredients I already had on hand, including leftover stout from St. Patrick’s Day, it was perfect.
The Husband said he could smell it before he even got into the house, and as he was slicing it, it was so tender, it was literally just falling apart. It was so good, Nicholas even got brave and had some in a sandwich (a good eater, he tends to be a little picky about meat).
For a side dish, I went with Broth-Simmered Rice again, but changed it up a bit. This time, I sauteed a bunch of mushrooms in a little bit of butter until they were soft and dark brown, and instead of chicken broth for the rice, I used beef broth to further bring out the woodsiness of the mushrooms. Once the rice was done, I added in the sauteed mushrooms – loved it, and it’s a perfect addition to this weekend’s Herb Blogging Roundup, which is being hosted by Cook (Almost) Anything.
P.S. One week, we’ll be having African dinner with wild animals, and I can hardly wait!
A year ago today… hamburgers and the birth of a new business.
Two years ago today… mmm, very delicious and easy pasta.
Glazed Easter Ham
Recipe courtesy of Better Homes and Gardens
Prep: 15 minutes
Roast: 2-1/4 hours
1 8- to 10-lb. fully-cooked boneless ham
1 recipe glaze
Place ham on rack in roasting pan. Insert an oven-going meat thermometer into center. Bake in 325 degrees F oven 2-1/4 to 2-3/4 hours or until thermometer registers 140 degrees F. Brush ham with desired glaze during last 20 to 30 minutes. Makes 10 to 12 (3-ounce servings) plus leftovers.
Stout Glaze: In a saucepan combine 1/2 cup Irish stout or apple cider and 1/4 cup each honey and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Makes 3/4 cup glaze.
{ 4 comments… read them below or add one }
My grandmother used to make a dish called dirty rice. It has rice, onions, and mushrooms with beef consume and baked for I think an hour. It’s a dump and bake dish. Sounds a lot like your rice dish that you put together tonight! I finished my Easter leftovers Tuesday…of course I didn’t have that many and my parents took home most of the ham.
The Husband speaks the ham was awesome.Also the rice was very good too.You are getting there with your rice
I think I am inspired… we didn’t have ham this Easter and I think the weekend is calling for it!
Claire – I debated about sauteeing some onions along with the mushrooms, but got lazy. ;)
The Husband – whoa! A comment? Somebody check quick – is there a full moon tonight. Just kidding!
Kristen – alright! The Deen Bros. have an interesting ham glaze in their new cookbook – mustard, white wine and a few other things. When I saw it tonight, I debated about picking up another ham over the weekend, but that might be overkill. I’ll live vicariously through you instead. ;)