Now its time for all the Holiday Hamilton doodles! This was so much fun! If anyone has a Holiday Ham request, please feel free to leave a message in my inbox. I have King George III as the Grinch coming up next!
When you are away from home for months at a time and thus continually update your mom re: the specific foods you want once you’re back. (Even though everyone’s like OMG FRENCH FOOD the current list is way longer than it was when I was in SoCal.)
Evans was already in trouble and it wasn’t because she was in the Emergency
Room for the second time in two months…it was because she’d spotted him.
A Christmas tree twinkled by the ER
Check-In desk and cheery Christmas music was playing loudly over the wireless.
It made the atmosphere in the room perkier, despite the fact that there was a
crying girl next to Lily and a man with chicken pox only feet away. The seat Lily
sat on rigidly was cold and goosebumps were displayed on her pale legs. She was
wearing a velvet dress that didn’t do much in the way of warmth but she hadn’t
planned on leaving her sisters house at any point that night.
At least, not until she’d sliced her arm instead of the holiday ham.
Because tomorrow’s the 24th and I actually have a thing to attend that I’m actually looking forward to and I wanted to leave a little greeting for you guys! I am also helplessly biased with John - I’m so sorry.
About 10 years ago, I say, ‘Mum, can we have a ham at Christmas?’ And she goes, 'Yes. And you can make it.’ I’m not good at following recipes. The first bit involves soaking the meat so all the salt comes out. I couldn’t be bothered, so I just scored it with cloves, smothered it in sugar and mustard, and cooked it. It went well until the entire family woke up in the middle of the night, gasping for water. The ham was like one massive grain of salt! Now I’m much better at it. Maybe I should become like Gwyneth Paltrow and have a cooking website. I’ll call it Salty Ham! There’s my new career.
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!!