Glazed Holiday Ham

Every Christmas & Easter I usually serve ham at our family meals.  I have had many spiral sliced hams over the years - and they are delicious.  But in my opinion, they just don't compare to a ham roasted on the bone.  Something about the bone being attached to the meat itself makes it take on a wonderful flavor.  Yes - it's not convenient to have to slice your own ham - but my family loves it that way.  The slices are thicker, meatier, and more moist and flavorful.

This ham glaze is a recipe from my beaten-up copy of the Betty Crocker Cookbook (my paperback, trashed copy from 1974)  It's easy, and doesn't have any mysterious spices.  It doesn't overpower the ham, and lets it take the spotlight.  

I mix it up and have it ready to pour over the ham the last 1/2 hour of baking time.  My family loves dipping their ham into the rich, sweet juices that mix with this glaze.  

I've included the guidelines for baking times that work for me as well.  

Then... what to do with your leftover ham?  (Click on the label link for "ham" at the bottom of this blog for more ideas)  

Glazed Holiday Ham

6-10 lb (approximate weight) shank half of ham
1 cup brown sugar, packed
1/2 tsp dry mustard (not prepared mustard)
1 Tbs vinegar

Place ham in roasting pan.  (I always put the cut side down in the bottom of the pan).  Bake 18-24 minutes per pound at 300-325°.  

During the last half hour, combine remaining ingredients.  This will form a very thick paste.  

Pour over the ham, and it will slowly drizzle down the sides.

Return to oven, basting as desired.  

At end of baking time, remove from oven and let stand 1/2 hour before attempting to slice.  

Use leftover ham bone with meat juices and glaze to make ham and beans later.

Our favorite Christmas Eve meal - glazed ham, green bean casserole, whipping cream potatoes, Grandma's Thanksgiving Salad.  Not "magazine-worthy" - but so good!

One of our Christmas Eve games was guessing which holiday
picture was attached to your forehead - only "yes" & "no" questions allowed!

My daughter Whitney had us draw a Christmas "scene" she described to us
on a sheet of paper placed on a book on top of our heads.  Crazy pictures!

We divided into "teams" where we had to place our right arm behind our
backs and work together to wrap a gift.  Cooperation was definitely required.

White Elephant Gift Exchange...
Wrap & bring an item you no longer want (don't go out and BUY one though)
Take turns rolling dice - if you get a "7" or an "11", you can choose one
out of the center.  Next time you roll 7 or 11, you can TAKE someone else's.
Interesting to see which "mystery gift" was the hot item - then to UN-wrap it!

Breakfast Bake

Our LDS Ward was having a Christmas party and asked for volunteers to make a "healthy" Breakfast Casserole.  Now ~ honestly, people... have any of you ever run across such a thing?  But I signed up and decided to try to find and make one.

I ran across a LOT of variations of the typical Breakfast Casserole - most of which use cubed bread, milk, eggs, sausage, cream-of-something soup, and lots of cheese.  But when I saw this one - I thought it had possibilities.  It was great - with one caveat.  It HAS to be eaten hot from the oven.  If it cools much at all, the bread/biscuit base toughens and the consistency changes.  Warming it in the microwave helps, but it's just not the same.  So - have everyone waiting with plates in hand right as it comes from the oven.  

It uses convenience items - canned flaky biscuits, and pre-cubed ham.  The rest is very easy to put together.  It's also much faster to bake than the typical Breakfast Casserole.  Takes about 25-30 minutes.  Mine (link is HERE) - takes an hour or more.  

I found the recipe on rockinglion.wordpress.com - where they claim to have adapted it from a Pillsbury recipe site.  This would be a fun casserole to take camping (baking in a dutch oven) - or to serve after a sleepover, or even on a Sunday night when you don't want to make dinner - but want something hearty.  Try it also with your leftover holiday ham.  

Breakfast Bake (aka - "Comfort Bake")

5 eggs
1/4 cup milk
16-oz can of refrigerated biscuits
4 green onions
1 to 1-1/2 cups shredded cheddar cheese
Any breakfast meat you prefer (I used an 8-oz pkg of cubed ham)... bacon, sausage, etc...

Combine eggs & milk in bowl.  Cut each biscuit into pieces (I cut them into 1/6ths - with a bench scraper).  Add biscuit pieces to bowl to give them time to absorb the eggs slightly.

Slice green onions thinly.  If using breakfast bacon or sausage, brown and drain.  Set aside.

Now add meat, green onions, and shredded cheese into the biscuit/egg/milk mixture - mixing gently until combined.

Pour into a 9" x 13" greased baking dish.  Bake at 350° for about 25-30 minutes.  Check to make sure mixture is completely set and not runny.  

Serve with fruit, orange juice, and even hot chocolate for a great (easy) breakfast or brunch.

Ham & Egg Cups - for any occasion...

Looking for individual servings of quiche for a shower or brunch?  Easter Breakfast?  Christmas Brunch?  These were so quick & simple to make.  We made them the night before, then rewarmed them briefly just before a baby shower.  They were easy to serve on a plate or hold in your hand.

I fully intended to make small, individual quiches in muffin cups for my daughter Whitney’s baby shower in early February.  But as it got closer, I realized there simply was no time.  My mother was very ill and needed me at her side.  We improvised.  That’s how many (good) ideas start... by last minute changes to what is happening in your life.

My three daughters visiting with my wonderful Mom at the
Hospice Center a few days before Whitney's shower.
Their Grandma Pendleton passed away a few days later.
My newest little grandson - Scotty had just been given
 a name & a blessing the week before.
Heaven & earth are so close at times like this...

I bought deli ham (choose ham that is as round in shape as possible - you’ll find that most are oblong...) and had them slice it a little thicker than you would for sandwiches.  In retrospect though, I would have preferred it more thin than thick.  The slices would be easier to “ruffle” out when placed in the cup. 

I allowed about 1-2 eggs per serving, beating them with a little milk.  After arranging the ham in each muffin cup - I cut spinach in thin ribbons and placed it in the bottom.  Then I added some sliced green onion and a nice pinch of cheese.  

Any number of fillings would be great - think broccoli, mushrooms, green pepper, anything Italian or Mexican... go a little crazy and see what you come up with to fit with your theme.

The finishing touch was pouring just enough egg mixture into each cup to cover the items arranged in the bottom.  

After baking at 325° just long enough for the eggs to set (I can’t give you an exact time, as the amount and # of ingredients you use will be different than mine) - allow them to stand at room temperature and then refrigerate until needed.  *Note:  Be careful not to bake too long, as the ham is sweet and might char along the outer edge, as you can see.  It was still great however...

We rewarmed ours for about 20 minutes at 300° and set them into foil cupcake liners.  Even if they are slightly cold, they are still delicious.  

This is it, as far as the "recipe" goes... but if you want to view it without the shower details - go to:  www.changeabletable.com

We served these with yogurt parfaits, mini cinnamon rolls, and a refreshing grapefruit/cherry/pineapple slush.  I’ll post the slush recipe (from my daughter-in-law Rachel) - coming soon. 

Here are a few photos of the shower... my daughters & daughters-in-law were the quintessential party planning machine!  All I had to do was show up...

Whitney loves owls... her sisters & sisters-in-law made these fun little owls
from old sweaters and socks, mixed with a few scraps of felt & crocheted their feet.

Yogurt parfaits... easy.  Mix together Greek Yogurt with fresh strawberry jam.
Layer with granola and fresh blueberries & diced strawberries.  

My daughter-in-law Tara made these sweet little mini-cinnamon rolls.
Baked her favorite recipe a little smaller, and placed them in mini-muffin tins.
Drizzle with powdered sugar glaze and set in mini muffin papers on a serving tray.

That little owl onesie was the cutest thing.
Clothes-pinned to their banner in hot pinks made it even cuter.

Whitney's little one - (her name has not been revealed yet - "Baby K" for now)
will be wearing a new outfit every few hours...

Fun idea for a baby shower.  Write a message to Mom & Dad for late night diaper changes.

Of course there was an owl on top of the diaper cake (made by Tara)

Sweet little owl cap (made by sister-in-law Tara) for Baby "K"...
(By the way,  Baby K is due any minute now... just waiting for the phone call)

Whitney (far left), cousin Kim, sister Aryn, cousin Cassen, & sister Melyn (at back)

Tara's sweet little Mae Ann modeling her future cousin's owl hat...

Whitney with her college roommates & high school friends.

After-Christmas Beans & Ham

Have you ever been guilty of slipping the ham bone into the trash (and making sure nobody saw you?)  I admit I’ve done that a few times, but I was raised to never waste ANYthing that could be used.    My mother taught me that time is your friend when trying to get every meaty scrap off a ham bone.

Usually a good week or two goes by before I am even the least bit motivated to deal with a ham bone after Christmas.  This year I was early - I had my HoneyBaked Ham bone made into this hearty soup by New Year’s Eve.  

Key to success here?  Soak your beans overnight, and you are halfway there.  This year I used Great Northerns - a very soft-textured bean compared with the ones I used to use (standard red beans).  I have to say - these were a good choice.  They are so mild that they take on the rich taste of the ham and you hardly know they are there.

If you are using the bone from a spiral-sliced (and glazed) ham - throw it ALL in - including the glaze and all the scraps.  The glaze makes the broth very rich and slightly sweet.  

After simmering all day long, you’ll notice every scrap of meat has fallen off the bone.  I use my tongs to remove it all, then I clean it up and remove all the fat and the gristle (which has turned completely soft).  I dice the meat into bite-size chunks and return it to the broth.

Not much need to add anything in the way of spices - and especially NOT salt.  The ham bone has all you need (and more).  

To dilute the salty broth, you can add more water without losing flavor.  Depending on how well your ham bone was trimmed, you may need to skim off a layer of fat after cooking.

For this simple recipe, go to:
www.changeabletable.com

Ham In a Loaf

If you just can’t face ham & beans after your holiday ham, ‘repurpose’ it into a loaf shape.  Tender and moist, with a sweet glaze - it’s great for both dinner, and in breakfast sandwiches.  Serve drizzled with the sweet juices from the glaze.  Dress it up topped with pineapple slices for a a fancier meal

The two big holidays of the year (Christmas & Easter) are usually celebrated with at least one meal that includes a ham.  We enjoy it twice a year, but what we don’t enjoy about that is what to do with the leftover ham.  The part of the ham that stubbornly clings to the bone, in between layers of fat - you know what I’m talking about. 

I have (since the beginning of time) usually made Ham & Beans from the leftover ham bone, letting it cook down slowly over about 24 hours.  It’s great for some of us, but there are always those who think anything with beans is great depression food.

I’ve always heard of “Ham Loaf” - but thought I’d experience it myself.  There are so many variations of it out there, that I took a little from several recipes to come up with the right proportions for the amount of ham I had.   It was good, especially with the glaze.  Not good in a “holiday” way... but a good homestyle main dish.  

Use a blender to “grind” up the ham (making sure there is no bone or other really tough parts in it first).  I purchased ground pork, then gave it a few minutes in the blender also.  Mine was ground really fine, but a coarser texture would have been great too.  Ground pork was in almost every recipe I found, but next time I’m going to just use ground ham.  It would bake faster and not be as “firm”.

The glaze added a lot of flavor and seemed to tone down the salty flavor of the ham.  It’s similar to the glaze I’ve always used on baked ham.  Almost like a thick, sugary paste that you spread over the top, then it liquifies and turns crackly when it bakes - keeping the loaf moist.

For the recipe - go to:

www.changeabletable.com

Holiday's End Broccoli & Ham Quiche

Ham can be the most enduring of holiday meats... it can literally last from Christmas to Easter.  The problem lies in what it is usually served WITH (heavy potato dishes and the equivalent).  Paired with fresh broccoli, you can feel good about your extra ham in this delicious quiche that can double as a main dish or brunch entree.

Ham has become a tradition at Christmas time.  It’s perfect for an elegant main dish at the holiday meal, then it becomes even more useful for sandwiches during the entire month of December through January.  We also love it in breakfast and brunch dishes.  But once I’ve seen it at all three meals - I’m finished.  

What to do with even more ham?  I started to crave anything healthy and green a few weeks ago, and this quiche was a great way to ‘hide’ a few cups of leftover ham amongst the green.  The tiny amount of rosemary and thyme gave it such an interesting flavor.  It was cheesy and satisfying.    You can’t go wrong with this tasteofhome recipe.

For the recipe and step-by-step photos & instructions - go to:

www.changeabletable.com