holiday ham

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Salute My Hashbrowns

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Silly Mansplaining Ham-hock

Soup Milk Holiday  

Seasoning My Ham

Salting Mom’s Head

Shaking My Head (of lettuce)

Scorching Mike’s Heart

Slicing More Hamburgers

Shaking Martian’s Hands

Stalking Mean Haters

My Dad’s Pineapple Glazed Ham

Anybody want a ham sandwich? We took this picture on Sunday afternoon, working on my Dad’s cookbook. This is the cheesiest and most intense food styling I’ve done so far. But I have high aspirations. This ham, and the aroma that filled the house while it was baking, totally took me back to growing up in the midwest and going to holiday parties at my own house and my Nana’s house. She always did criss cross cuts on the ham, with clove studs. Family parties were always pot luck, and people would get fancy, usually in the form of jello mold with fruit suspended in it, or a “salad” with tons of mini marshmallows. If you make this, and have the time to add the garnishes, it’s fun to do and will make a hilariously delicious display at your next BBQ or Springtime / Easter party.

I don’t usually cook such a massive hunk of meat on any old Sunday afternoon with just my husband and I eating, but the leftovers we’ve had so far have been delicious. This ham has a sweetly complex flavor due to glazing for 2 ½ hours with the pineapple glaze. My Dad is really a great cook! Everything I’ve made for his cookbook so far has been completely delicious. I’m going to make split pea soup next, because his recipe for split pea soup has leftover ham in it. I still think I need to give some of this to the neighbors, or maybe I’ll make a big sack of sandwiches and hand them out on the corner. We have way too much meat! That is what she said.

To make this you’ll need 1 ham, 1 can of pineapple rings in natural juice, 1 jar of maraschino cherries, a little honey, brown sugar, and some toothpicks. Heat oven to 325. Make criss cross cuts on the ham and add cloves to the center of each diamond shape. Cover tightly with foil and bake for an hour. While it bakes, make the glaze using the juice from the pineapple can, 2 tablespoons brown sugar, a big drizzle of honey and 1 tablespoon apricot jelly. Heat to bubbling, and then on low for about 20 minutes to reduce. After an hour, remove ham from oven, uncover and glaze with a few tblsp of the glaze, cover back up and return to oven. Remove from oven & glaze every 20 minutes to half hour for the duration of cooking. At the end of cooking, remove ham from oven and decorate with pineapple rings & maraschinos, securing them with cloves and toothpicks. Bake another 20 minutes or so uncovered with more glaze to caramelize the pineapple. Serve with scalloped potatoes, spring vegetables, jelly beans, Peep salad & chocolate bunnies. Yum!!


Get the perfect ham for the holidays and check out these recipes for leftovers–that is if you have any!

Get the recipe: Croque Monsieur

Get the recipe: Lolly’s White Bean and Kale Soup with Ham

Get the recipe: Rigatoni with Ham, Peas and Cream Sauce


Holiday Ham… and Leftovers

Holiday meals can be quite overwhelming, especially when entertaining a large group. This ham glaze recipe is so easy, your guests won’t believe it only took a few minutes to prepare. The end result is so delicious and much better than the store bought glazes, or the ones that come with the ham. The best part about this easy dish is that if you’ve got leftovers (and you will), there are so many things to do with it that are equally as yummy. Hope you enjoy, and Merry Christmas!

Baked Ham with Mustard-Brown Sugar Glaze


1 6-8 lb. smoked cured skinless ham, bone in or out (can be spiral-cut, for ease of cutting later, but doesn’t have to be)

¼ cup whole grain mustard

2 Tbsp apple cider vinegar

1 cup brown sugar


Preheat oven to 350 degrees. Score ham using a sharp knife. You can score by poking little holes all over or cutting little lines on a diagonal/criss-cross over the entire ham. Put ham cut-side down in a large baking pan that is at least 2 inches deep. Add about half an inch of water to the pan and cover ham tightly with aluminum foil or a cover and bake in the oven for and hour and a half, or 15 minutes per pound minus a half hour. You can use this recipe for a ham up to 12 lbs, depending on how many people you need to serve.

Prepare the glaze by combining ingredients in a bowl and mixing well. Once the ham has baked, take it out of oven, uncover and pour most of the water out of the pan. Pour the glaze over the ham and place back in the oven to cook uncovered for another 30 minutes.

Once done, let ham sit out of the oven for 15 minutes before slicing. I served this with Pecorino garlic mashed potatoes topped with fried shallots and balsamic glazed Brussels sprouts.

Now for the leftovers….

Holidays mean lots of family time and usually that means lots of eating. Here are some fun ideas for spreading the Holiday Ham fun around for a few extra days!


Ham and egg sandwich: Place a Tbsp of butter in a skillet on high heat and add slices of ham (one large slice per sandwich) and fry on each side until slightly browned. Spread half a ripe avocado on a slice of whole wheat toast, I like to use Ezekiel bread because it is hearty, low in calories, but rich in nutrients and taste. You can also use leftover dinner rolls! Once ham is removed from pan, add eggs to the skillet and fry to your liking. Melt a slice of cheddar or Swiss cheese on the egg and combine all the fix-ins into a sandwich, yummy post-Christmas breakfast done!

Scrambled eggs with Ham: If you’re not a sandwich person, this super easy scrambled eggs recipe is for you. Heat a skillet on high with a Tbsp of butter. Cut a few slices of ham into small pieces and fry until browned. Remove and place on a paper towel lined plate. Lower the heat to low. In a bowl combine eggs (1.5-2 eggs per person) scrambled with a whisk, a little bit of milk, 2 slices of cheddar cheese ripped into smaller pieces, salt and pepper, and a tsp of chopped chives and mix. Pour into the skillet and keep it moving with a rubber spatula. When it’s just about ready, add the ham back and mix until cooked through, but still loose and creamy. Top with some more chopped chives and serve. That’s it!


Ham and Cheesies: This recipe has been in my family for generations, it is very simple and can be made with cold-cut ham, but tastes even better with leftover baked ham. I don’t have a picture, sorry! But believe me, its so easy and good!


1 package of Grands Biscuit dough in the refrigerated section

4-6 slices of thin-cut Ham

4-6 slices of Gruyere or Swiss cheese

Dried Oregano


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Open the biscuit dough roll and separate the biscuits by layer. You should try to get the thinnest layer possible, without ripping the dough. Place on the parchment paper-lined pan with a little room for them to rise in between each. Cut the ham and cheese into squares that are around the same size as the dough layer. Place a layer of ham and then cheese and then top with a sprinkle of oregano. Bake in the oven until crispy and melty, about 15-20 minutes and serve right away, but keep your eye on it because they burn easily. This is a great mid-day snack or finger food for a football game. Your guests will be so pleased and impressed!


Split Pea Soup with Ham

Happy Holidays, hope you enjoy your meals!


Purchase a Spiral Ham with glaze packet from Costco or Sam’s Club (a honey ham or applewood smoked ham)

Line the roasting pan liberally with aluminum foil.  Place meat side down on Roasting Pan.  Cover ham completely with aluminum foil

Bake for approximately 1 ½ to 2 hours at 325 degrees F (approximately 10 minutes per pound) until the ham is hot in the center.

Make the packet of glaze as directed (usually adding orange juice, apple juice or water).

Remove the ham from the oven.

Brush the glaze on the ham and between slices. 

Place in the oven and bake uncovered at 425 degrees F for approximately 10 – 15 minutes.

Remove from oven and slice.  Place slices on a platter and serve.  Makes great sandwiches, etc.

THE Holiday Ham

I’ve been cooking our holiday hams this way since 1998. The sweet-salty combo is irresistible, and the constant basting delivers an incredibly moist, juicy ham.

BTW, the sweet potato dish can be found at Sweet Potato Casserole. Find the turkey at Sara Moulton’s Roast Turkey and Gravy.

From the Martha Stewart Living t.v. show, where it was called Aunt Naomi’s Easter Ham

Serves 10-12

1 7-9-lb. Smithfield Easy Karv Ham, rind removed (Over the years, I have used many different sizes and brands, and all except spiral-sliced ones do fine. Also, do not skip removing the rind because the ham will not be as sweet and moist as it could be because the basting liquid won’t permeate the pig as well.)

whole cloves

1 lb. dark brown sugar

1 12-oz. can Coca-Cola

1 14-oz. can pineapple rings, drained and juice reserved (I only use pineapple rings if we have guests; most of the time, I use a 6-oz. can of pineapple juice.)

1 cup sweet Concord grape wine

10-12 maraschino cherries (Again, I only do these to decorate the ham in honor of guests.)

fresh bay leaves. for garnish (Again, only for guests.)

1. Heat oven to 325 degrees. Using a sharp knife, score the surface of the ham crosswise and lengthwise, forming a crosshatch pattern about ¼-inch deep and 1 inch apart. Place one clove in the center of each square. 

2. Place ham, fat side up, in a double-layer disposable aluminum roasting pan. Pat the brown sugar onto the surface of the ham. (Expect some sugar to fall into the pan.) Transfer the ham to the oven, and bake until the brown sugar just begins to melt, about 30 minutes.

3. Pour the Coca-Cola over the ham, mixing with the melted sugar in the bottom of the pan.  Baste ham with the sugar mixture, then return the ham to the oven and bake for 20 minutes.

4. Meanwhile, combine the pineapple juice and the wine in a small bowl. Baste the ham with this pineapple mixture every 20 minutes. (I also baste with the pan drippings.)

5. Bake the ham for 16 minutes per pound, basting every 20 minutes.

6. During the last 20 minutes of cooking time, decorate the ham with pineapple rings. Use 2-3 toothpicks to hold each ring in place. Center a cherry in each ring and secure with a toothpick. And of course, remove all these tiny pieces of wood before serving!

No nutritional info provided by author.

Great tasting Noche Buena ham from Sugar Mommy

Christmas is coming near and it’s really not easy to cut down my everyday budget. While so many people are busy with their shopping for presents, I’m calculating the cost in the whole noche buena dinner, together with my budget for my gifts for my inaanak. I think christmas is not just the time for kids, but also a great alibi to to crazily frugal in order to spend too much as well.

As much as I wish to cut my expenses for the yearly novhe buena dinner, it can be a must to buy a pork for christmas. I simply planned to exclude this actually and book this for new year’s event dinner, but my mom insisted to incorporate this on my grocery listing, sigh.

Christmas ham is truly expensive, that is why I need to to have this excluded. Glad i always saw Sugar Mommy’s promo on Metrodeal, where their christmas ham offering is usually availed for only 53% off the original price.

I’ve been buying different kinds of promos from Metrodeal, not because they’re the trusted brand based in Reader’s digest, but because their promos are legit and I never had any problems in the vouchers that I bought there. I had to say that not every metrodeal complaints are true and most are made up from their competitors IMHO.

Good thing that I’ve already bought one at the moment, or else It’ll be sold-out once again!

I’ll be looking forward for more of Metrodeal’s incredible deals soon!: )

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