Rosemary Marmalade Ham

Rosemary Marmalade Ham

This recipe was intended to be another cookbook review for Jamie's Dinners: The Essential Family Cookbook, but the eight pounds of ham I had in my freezer was not the same as the one he uses in his cookbook. Are you as confused about hams as I am? Cured, smoked, not-smoked, Virginia, country ham, city ham, bone-in, bone-out, cooked, raw....WHAT IS HAM?!?!

The ham most home cooks would know around Canada is a pre-cooked, smoked ham or pork shoulder. It can be found super cheap for around a $1 a pound in the summer because of picnic season (thus, it can also be found under the name "picnic ham"), and it only needs to be heated in the oven until it reaches an appetizing temperature.

While Jamie uses a raw ham that he boils and then roasts, I skipped all that and went straight to the part about the rosemary marmalade glaze. The sweet earthy combo melds with the rich smokey meat creating a extraordinary ham to serve on holidays, for Sunday dinner, picnic or potluck.


Recipe adapted from Dinner with Julie and Jamie's Dinners: The Essential Family Cookbook
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Serves 6-8

7-8 lb smoked pork shoulder (or other pre-cooked smoked ham)
1/2 cup marmalade
handful of fresh rosemary, leaves picked
Optional: 4-5 carrots, chopped to 1 inch pieces

Preheat oven to 350 degrees.

Place the ham in a baking dish large enough to hold it, fat side up. Place into the oven and roast for about an hour.

Remove from the oven. Turn the oven up to 400 degrees. Stir up the marmalade to loosen and smear it all over the outside of the ham. Sprinkle on the rosemary, reserving some leaves for later. If using carrots, toss them in around the ham and place back in the oven for another 30 minute or so. Remove from the oven and scatter the fresh rosemary leaves over all. Scoop the carrots into a serving dish, carve the ham and pour any juices remaining in the pan into a gravy boat to pass at the table.

Click here for printable version of Rosemary Marmalade Ham.

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THE RESULTS?
Before trying this, I never would have guessed how great marmalade and rosemary pair with smokey salty ham. The fat on the ham melted into the pan and mingled with the sweet citrusy marmalade making this incredible sauce that we were pouring liberally over our plates. The rosemary adds an earthy dimension. And those carrots? OH MY GOSH. They suck up all the flavors of the ham and sauce and create these ridiculous little morsels.


Meal Ideas:

• Rosemary Marmalade Ham (and Carrots) + Smoked Salmon, Horseradish and New Potato Salad + Roasted Asparagus + Fresh Buns
• Rosemary Marmalade Ham (and Carrots) + Roasted Potatoes + Creamy Coleslaw

Leftover Ideas:

• Leftover Rosemary Marmalade Ham + Cheddar Biscuits + Creamy Dill Pasta Salad
• Hashbrown Quiche + Garden Salad
  

Cookbook Review Recipe - Smoked Salmon, Horseradish and New Potato Salad

Cookbook Review Recipe - Smoked Salmon, Horseradish and New Potato Salad

If you have yet to try a warm potato salad, don't be put off by it. The still hot potatoes slurp up all the flavors of the sauce instantly leaving you with potato morsels bursting with pungency. The high electric notes of the lemon are balanced beautifully with the cool creamy sour cream and smokey fish. This is not your typical understated mayo-ey potato salad; it's one with sass. Pretty much perfect in my eyes.

Recipe adapted slightly from Jamie's Dinners: The Essential Family Cookbook
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Serves 4

1 1/2 lb new potatoes, scrubbed
4 heaping tbsp sour cream
zest of 2 lemons, and juice of 1
4 tbsp extra-virgin olive oil
sea salt and black pepper
1-4 tsp horseradish (can use fresh grated, or prepared)
a handful of fresh parsley
a handful of fresh chives
a small bunch of green onions, fined diced
7 oz smoked salmon or trout

Put a large pot of salted water on to boil. You want potatoes to be a uniform golf-ball size, so add them whole to the pot if they are small enough, and cut others in half if you need to. Get all potatoes into the pot and boil until tender (about 10 minutes or so). Drain and place them back in the pot. While the potatoes are still hot, add the sour cream, zest and juice of 1 lemon and your olive oil. Toss around and season with salt and pepper to taste. Add or grate in your horseradish, tasting as you go, to see how much heat you can handle. Chop up the parsley and chives and throw these into the pot, along with the green onions. Tear up the smoked fish and mix everything together. Now it's very important to balance your salad with more seasoning and maybe an extra squeeze of lemon. You may even want to give it more of a kick by adding more horseradish. Put salad in a nice serving dish and eat as a starter, a side salad or even as a meal itself.

Click here for printable version of Smoked Salmon, Horseradish, and New Potato Salad
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THE RESULTS?
This potato salad is phenomenal. I served this to a bunch of guests at a family gathering and EVERYONE went back for second and third helpings. The flavors are fresh and exciting and paired really well together. What I also loved was how forgiving it is. It tasted fabulous hot, room temperature or cold the next day, which made it perfect to serve to guests as I didn't have to worry so much about the timing.

I will point out that my slight adaptation of this recipe was to use smoked salmon instead of trout or eel as the recipe suggests. In my opinion the whole point is to pair smoked fish with horseradish, lemon and new potatoes, so whichever fish is more easily accessible to you should be your choice. I also cut the amount of fish down by half since it is a very pricey item. You can definitely get away with this since it is an ingredient with such a strong flavor.


Meal Ideas:

• Roasted Salmon with Sweet 'n' Hot Mustard Glaze + Smoked Salmon, Horseradish and New Potato Salad + Spinach Salad
• Rosemary Marmalade Ham + Smoked Salmon Horseradish and New Potato Salad + Roasted Asparagus + Fresh Buns
• Smoked Salmon Horseradish Potato Salad + Crusty Baguette + Sauteed Spinach
  

Honey-Dijon Ham

Honey-Dijon Ham

Alright, I'm finally getting around to posting this recipe. I made it the night before I went into labor, so it was awesome having all the leftovers of this ham and hashbrown casserole in the fridge so I wasn't cooking as I was having contractions. It was such a satisfying meal. I love the smokey flavor of ham....it seems to cry out for sweet stuff. This glaze has the tang and spice of mustard, balanced with the sweetness of honey. Perfect combo.

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*Serves 6-8


3 lb ham
1/3 cup honey
2 tbsp Dijon mustard (or Spicy Brown Mustard)
2 tbsp orange juice

*Double all ingredients for extra sauce.

(I think these are the measurements I used. I didn't write down the measurements after I made it, then I had a baby, and now I'm trying to remember with a brain that is sort of baby mush right now.)

Preheat oven to 350 degrees. Place ham on a rack inside a roasting pan. Roast for one hour. In the meantime mix up the glaze ingredients. Take the ham out after an hour and pour this glaze over top. Insert a meat thermometer into the thickest part of the ham. The ham will need another 20-40 minutes....you want the internal temperature to come up to 140 degrees. Every 10-15 minutes or so you can scoop the glaze and ham juices off the bottom of the pan and spoon over the ham. Let rest for a couple minutes before cutting into it.

Click here for printable version of Honey-Dijon Ham
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THE RESULTS?

We loved this ham. The glaze was super yummy. So yummy in fact I wish I had doubled the glaze and cooked the extra on the stove and served it up as a sauce to be served at the table. We had this with hashbrown casserole and it was such a comforting meal...why does smokey sweet ham pair so well with cheesey potatoes? Good thing I'm not on a diet ;)

Bacon-Braised Brussels Sprouts

Bacon-Braised Brussels Sprouts

Okay, confession time. Before making this dish.....I had never eaten a Brussel sprout. Really. Never. When I was planning my Thanksgiving meal, I took my own advice and noticed they were in season and on sale for cheap. I asked my husband if he had ever tried them, and to my surprise his answer was "Yep. I really like 'em."

WHA?!

In 4 years of being together I never knew he liked Brussels sprouts. Anyways, I thought they were worth giving a try. I found this recipe from the Barefoot Contessa and she's so fabulous I didn't think she could go wrong.

I also figured how could anything with bacon go wrong?

*Recipe from Ina Garten
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Serves 6


2 tbsp olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts, trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins (I skipped out on these)
1 3/4 cups chicken stock

Heat the olive oil in a large (12-inch) saute pan and add the bacon. Saute the bacon over medium heat for about 5-10 minutes until browned and crisp. Remove to a plate lined with paper towel.

To the pan with the bacon fat, add the Brussels sprouts, salt and pepper and saute until just slightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the bacon to the pan, heat through, season to taste, and serve. I still had tons of liquid in my pan so I had to scoop the Brussels sprouts out with a slotted spoon.
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THE RESULTS?

Not bad. Brussels sprouts are probably an acquired taste. While I didn't dislike them, I also didn't think they were that great. Probably wasn't the greatest idea serving them along side the Roasted Sweet Potatoes with Pecan and Marshmallow Streusel...every time I took a bite of the super sweetness of the sweet potatoes, I was all the more aware of the bitterness of the Brussels sprouts. Although, to be fair, it was my first time eating them and my hubby who really likes Brussels sprouts thought they were good.

Although he did say that he preferred them just steamed with a little butter.

Go figure.

Roasted Sweet Potatoes with Marshmallow and Pecan Streusel

Roasted Sweet Potatoes with Marshmallow and Pecan Streusel

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Sweet potatoes aren't generally on our Thanksgiving or holiday menu...I'm not sure why really. They're cheap, they're good...I just didn't really grow up eating them, so if we have holiday dinners with my family and my Dad or Grandma is cooking they don't show up on the dinner table. I guess that's my Polish roots; we're more likely to have cabbage rolls and perogies.

My sister-in-law is from Tennessee so if we end up getting together with them for the holidays then of course sweet potatoes make their debut (along with cornbread stuffing, and other Southern delights.)

But I can honestly say I have never in my life, had a sweet potato like this before. The operative word being sweet.

Sweet meaning "delicious".

*Recipe from Tyler Florence
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Serves 6


6 large sweet potatoes
1/3 cup unsalted butter, at room temperature
1/3 cup light brown sugar
1/3 cup all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup toasted pecan pieces
1/2 cup miniature marshmallows


Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan covered in tinfoil to make for easier clean up later. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

Mix together the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Once the sweet potatoes come out of the oven, give them a few minutes to cool down so they are easier to handle. Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

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THE RESULTS?

Holy Smokes! These are like dessert they are so good. Definitely save them for the holidays because they are a treat.
Don't be fooled by that unappetizing appearance. They are the best sweet potatoes ever. EVER.

Garlic-Thyme Brined Turkey

Garlic-Thyme Brined Turkey

I've been so busy this week, I've completely neglected my blog and I apologize. But this recipe you definitely don't want to miss.

Brining a turkey is something I have always wanted to do. My Dad makes the turkey every year for Thanksgiving and Christmas and sticks with his trusty ol' pre-stuffed, cook from frozen Butterball. There's definitely nothing wrong with it, I just always suggest we try something new....but he plans way ahead and it never seems like a good idea to shove his pre-stuffed butterball in a vat of water, salt and herbs. I swear he must buy his turkey's the week after a holiday when they are 50% off and then he always has a supply of those dang Butterballs in his freezer. No matter how early I tell him we need to get a plain turkey this year so we can brine it, his response is "too late...already got my Butterball."

But no Dad this year. And no Butterball. I was cookin' this bad boy all by my lonesome for Thanksgiving and we invited Steve's Granny and Grandpa over to enjoy it. So if I screwed up...his 85 year old British Granny would have no bones about telling me so. My turkey had to be perfect.

And trust me: A perfect turkey you shall find with this recipe.

*Recipe adapted from Alton Brown "Good Eats"
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1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt
1/2 cup light brown sugar
4 liters of iced water
5 cloves of crushed garlic
5-6 sprigs of fresh thyme

For the aromatics:
1/2 onion, sliced
4 cloves of crushed garlic
4-5 sprigs of fresh thyme

Canola oil


Early on the day of cooking, (or late the night before) combine all the brine ingredients in a clean 5-gallon bucket or cooler. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours (mine was in overnight, so it was more like 12 hours). Turn turkey over once, half way through brining. The amount of salt and sugar make seem like a lot in the brine, but it is absolutely necessary...it will make your turkey so juicy.

A few minutes before roasting, heat oven to 500 degrees. Combine the garlic and onion and a cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. You want to make sure you do this so no little pockets of salt settle somewhere on the bird. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with thyme. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Take a very large piece of tinfoil, fold it in half and then form a triangle at one end. Form the triangle over the turkey so that it covers the turkey breast and leaves the legs and wings exposed. Carefully remove your tinfoil turkey triangle making sure not to crush the tinfoil - you want the tinfoil to stay in the same shape so when the turkey is REALLY hot you can place it on the turkey without having to mash it on and touch the blazing hot turkey.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with the pre-formed turkey triangle, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. I had only a 9.5 lb turkey and it needed only an hour at 350 degrees to get to 161 degrees. Let turkey rest, loosely covered for 15 minutes before carving to allow all the juices to redistribute. It can rest comfortably for up to an hour and still stay warm if need be.

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THE RESULTS?

Despite it being my first turkey EVER, it was THE MOST FLAVORFUL, and JUICY turkey I have ever eaten. No joke. Alton Brown rocks. I couldn't get enough and kept taking 3rd and 4th helpings of turkey. I don't even usually like white meat because it's always so dang dry, and that is definitely not the case with the white meat of this bird.

Try it, try it....TRY IT!!

Carla's Not Calorie Conscious But Delicious Mashed Potatoes

Carla's Not Calorie Conscious But Delicious Mashed Potatoes

Ok you would never make these for everyday cooking…but the next time you host Thanksgiving, Christmas or Easter supper (or go somewhere for a potluck) give them a try. Not easy on the thighs, but absolutely-frickin' delicious! Some of the best mashed potatoes I have ever had. No gravy required on these babies.

Recipe by Carla Ens
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Serves 8-10

5 lbs potatoes
8 oz cream cheese, softened
1 cup sour cream
¼ cup butter
1 tbsp onion powder
1 tsp salt
¼ tsp pepper
1/3 cup milk (or more)
1/3 package of Knorr Leak Soup Mix (I know…weird ingredient, but it makes them so flavorful)
3-4 green onions, chopped

Peel and boil the potatoes until they are nice and soft when you stick a fork in them (I never peel my potatoes. It's time consuming and I'm lazy, and there are a ton of nutrients in the skin. I don't mind a few potato skins in my mashed potatoes though) Drain the potatoes and add the cream cheese, sour cream, butter, onion powder, salt, pepper, milk, soup mix and most of the green onions, reserving a handful as a garnish. Mash everything together....I like to use my electric beaters to whip them and make them extra creamy. They turn out REALLY thick, so it’s up to you if you want to add more milk to thin them out. Place in a casserole dish and bake at 350⁰ for 20 minutes. Sprinkle the reserved handful of green onions over the top.


*Tip: These can be made up until they are put in the oven to bake, and instead cooled and put in the freezer. Because of the cream cheese and sour cream, these freeze really well. To reheat, just pull out of the freezer, allow to thaw and bake at 350 degrees until warmed all the way through (probably 30-45 minutes).

Click here for printable version of Carla's Not Calorie Conscious but Delicious Mashed Potatoes
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THE RESULTS?
I always LOVE these potatoes. They are a hit with my family, and I like that they can be prepared in advance. For a hectic holiday meal you can prepare them in the morning or the night before, store them in the casserole dish and then bake just before serving.