Glazed Ham with Apricot Mustard Sauce (5/5 points, the crusty burnt part was the best!)
Prep: 15 minutes Total: 2 hours 15 minutes
The meat counter at your market is likely to carry a few different kinds of ham. Choose half a smoked bone-in ham labeled "fully cooked." In this recipe a country-style ham would be too dry and salty.
Ingredients
7 Pounds (about half of a bone-in) cured smoked ham (butt end), room temperature2 Cups apricot jam
1/4 Cup mustard powder
Butter for aluminum foil
Directions
Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.
Rosemary Potatoes (5/5 points, so easy and looks so fancy)
Ingredients
Coarse salt and ground pepper
1 7/8 Pounds red new potatoes
3/4 Teaspoon dried rosemary
2 1/4 Teaspoons olive oil
Directions
In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, about 14 to 16 minutes.
With a slotted spoon, transfer potatoes to a bowl. (Reserve pot of water for Steamed Green Beans.) Sprinkle potatoes with rosemary and oil. Season with salt and pepper. Break up potatoes with a fork or spoon, tossing to coat; cover to keep warm.
Steamed Green Beans (5/5 points, again super easy and delicous with the fixins Jessica added)
Ingredients
1 Pound green beans
Coarse salt and ground pepper
some crumbled feta cheese
some italian salad dressing
Directions
Trim green beans; add to reserved pot of boiling water from Rosemary Potatoes; add more water if necessary (or bring 1/2 inch water to a boil). Cover; cook, turning occasionally, until tender, about 4 to 6 minutes.
Drain beans. Transfer to a serving platter; season with salt and pepper.
Split Pea Soup with Ham (5/5 points, this is outstanding! homemade croutons rock!)
Prep: 30 minutes Total: 1 hour 10 minutes
Add crunch to your lunch. Homemade whole-wheat croutons are better for you -- and taste better, too.
Ingredients
1 Tablespoon olive oil
1 chopped medium onion
4 carrots thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Glazed Ham with Apricot Mustard Sauce
2 Tablespoons butter
4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
1 to 2 tablespoons fresh lemon juice
Directions
In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
Directions
Trim green beans; add to reserved pot of boiling water from Rosemary Potatoes; add more water if necessary (or bring 1/2 inch water to a boil). Cover; cook, turning occasionally, until tender, about 4 to 6 minutes.
Drain beans. Transfer to a serving platter; season with salt and pepper.
Split Pea Soup with Ham (5/5 points, this is outstanding! homemade croutons rock!)
Prep: 30 minutes Total: 1 hour 10 minutes
Add crunch to your lunch. Homemade whole-wheat croutons are better for you -- and taste better, too.
Ingredients
1 Tablespoon olive oil
1 chopped medium onion
4 carrots thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Glazed Ham with Apricot Mustard Sauce
2 Tablespoons butter
4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
1 to 2 tablespoons fresh lemon juice
Directions
In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
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