Here is how I am making my ham for our Christmas FEAST. It is the same way I made it for the "Youts" Christmas party at Church. And, they gobbled it up with rave reviews; no brag, just fact!
(serves 6-8)
1 spiral cut ham (9-10 lb.)
Brown sugar
Dijon mustard
Pineapple rings in their own juice (save juice)
Whole cloves
Fresh ginger, grated
Ginger Ale
About half of the dry glaze packet that comes with the ham
Place the ham in a large crockpot. In a small bowl, place brown sugar, and add enough mustard to make a paste. Rub paste all over ham. Affix the pineapple rings to the ham with whole cloves - use 4-5 cloves per ring. Sprinkle grated ginger over ham. Carefully pour pineapple juice and ginger ale over ham. Sprinkle the dry glaze mix over ham. Cover and cook on low for 2-3 hours til warmed through. I am serving deviled eggs for Val, a relish tray (blue cheese stuffed olives, marinated artichoke salad, black olives, pickles okra, and spiced apple rings for my Aunt Donna), haricot verts with minced garlic, lemon zest and juice, Kerrygold butter, and almonds, cheesy scalloped potatoes, Yukon gold mashed potatoes, and a crème brulee tart from Trader Joe's. There will be warm rolls and butter, and a blue cheese spread with crackers, plus herb and garlic stuffed Brie, Oh, and celery sticks filled with herbed goat cheese and topped with sliced green olives. Michelle is making ham gravy. Sounds YUMOLA to me.
"May the God of hope fill you with all joy and peace as you trust in Him.
Love,
Machete Milletti
MERRY CHRISTMAS!!
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