I hope everyone had a lovely Easter. It was everything a carefree and sunny spring day should be, warm and green with the smell of lilacs in the air. To complete the feeling of whimsy, the two little charges looked extra spring-y and angelic dressed in pastels for church. They looked a little less composed a few hours later when they were running through the grass searching for eggs and arguing over amount of loot, but I can survive for days on moments of serenity.
Wednesday, April 15, 2009
I made a ham, a really lovely tender glazed ham. Readers, I really should have posted a how-to-bake your own ham before the holiday. My ham cost $6.00 at the grocery store, plus about 50 cents for my glaze ingredients, and it was all made the day before with very little effort on my part. One of our dinner guests remarked that people probably don't know that they can make good ham at home on the cheap, and for that reason they're willing to pay exorbitant costs for a ready to eat ham. The same dinner guest proclaimed it the best ham he's ever eaten; there's nothing I love more than a complimentary guest. I'll post my ham recipe, but maybe not for a few months or even next year, since who really wants a glazed ham recipe the week after Easter? A ham recipe with leftover ham is an entirely different story. This recipe comes from the famous Brown hotel in Louisville, Kentucky. (My husband brought me this nifty dish from a business trip there. A pyrex baking dish works just as well and holds more.)Normally, I make this dish after Thanksgiving, since the original recipe showcases fully cooked chicken or turkey, but I thought I'd take a crack at it with ham. The results were delish. Hope you'll like it too.
PS Thanks for your patience as I continue to struggle with my virus laden computer. On the positive side, I've been able to read several great books while I wait and wait and wait for our cranky computer to do its computery stuff.
Kentucky Ham Hot Brown
Estimated Cost with leftover ham: $4.00 for four servings
shredded cheddar cheese
Preheat broiler. Layer toast, ham, cheese sauce, tomatoes and bacon in that order. Preheat broiler and cook until hot and bubbly. Sprinkle with parsley if desired.
Cheese Sauce (Sauce Mornay)
Melt 2 tablespoons butter in small saucepan. Add two tablespoons flour and cook for one minute. Stir in 1 and 1/2 cups milk and cook, stirring often until thickened. Add 1/2 cup shredded cheese off the heat. All set.
Pineapple Green Chile Shredded Pork Tacos in the Slow Cooker