Ja cię kocham…

I’m almost embarrassed to say this, but this was the first ham that I have ever cooked.  And it will NOT be the last.  It was so easy.  What have I been waiting for?!  I blame it on the fact that I typically cook for 2 instead of 10 people so there is no need to make a large ham.

To this day we are still playing the “Clean out the Fridge” game.  Every meal, Jay and I peek in the fridge to see what we can concoct with our leftovers.  We are LOADED with food!  During a time when money is tight and jobs are scarce, having a fridge full of food is such a blessing.  SUCH a blessing!

In addition to my Old-Fashioned Holiday Glazed Ham by Paula Deen, Jay’s mom made this AMAZING Bourbon-Glazed Ham for Christmas Eve.  It was smoky, tender, and unbelievable!  The entire family was picking pieces off of it before dinner, just like the dad in A Christmas Story.  (LOVE that movie, by the way…)

Tuck these recipes into your file and keep them for a family meal.  They are both incredibly easy, elegant, and unbelievably delicious.

PS – Santa brought us a Brinkmann Charcoal Smoker & Grill for Christmas.  Oh the possibilities this brings!  New Years Day is already filled with smoked Ribs.  Can’t wait to share that with you!

Paula’s Old-Fashion Holiday Glazed Ham

Source: Paula Deen

Serves: 12

1 spiral-sliced half ham (Paula prefers Smithfield)
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard

Directions:

Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.

Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.

In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.

I know, I know… I can’t get enough of fall flavors!  It’s too much fun.

Now that I’ve started a new job, I’m out the door in a hurry every blessed day.  Typically I have a banana, a granola bar, and coffee, but I’m in the mood for something a little different this week.  I actually had a free moment this afternoon and decided to whip up some bread.  This bread was far from high maintenance… I love recipes that are incredibly easy.   And it was just sweet enough to satisfy my sweet tooth but also just tart enough to keep things interesting.  It was perfect!!  Eat it warmed with a little butter and honey – it is delicious!

Whole Wheat Cranberry Bread

Source: Adapted from Blue Ridge Baker and Martha Stewart Every Day Food

Serves 8

Ingredients:

4 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour, plus more for pan
1 cup whole wheat flour
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup milk
1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)

Directions:

Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.

Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about an hour. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.