Easter Dinner Revisited and Revisted

It is interesting that this blog started last year when Chris and Elyse joined a CSA and thought we should blog about what to do with the box. The end of our growing season came in the fall and the blog entries slowed as well. I know I thought about it and started a few but just never quite finished them. Well the 1st box arrives and the sh@t hits the blog! Everyone is back at it. I noticed a few that I should post from earlier so here is one of them from Easter and what a nice meal we had and had again.

This Easter was a wonderful time with Family and Friends and lots of Food! We went to Duma’s Meats and picked up a whole smoked ham. This was a beautiful hunk of meat. I prepare this my favorite way with a pineapple bourbon glaze. It is a pretty simple way of doing a ham and the recipe from  The New Basics Cookbook  is done in an oven at 350 deg. I adapted this to our grill which frees up the oven space for the side dishes and also adds more smoked flavor to the ham. First the ham is studded with cloves and then packed with brown sugar on the top third. I place the ham in a shallow baking pan and place it on the grill using the outside 2 burners for indirect heat our grill will reach 340 to 350 degrees. The ham cooks for 30 minutes. While the ham is cooking add 1 large can of pineapple chunks, 1 large jar of orange marmalade to a saucepan on the stove and heat to combine the ingredients. When the glaze has simmered for about 10 minutes remove from the heat and add 1 cup of bourbon to the pan. Add a shot to yourself and pour the glaze over the ham. Baste every 20 minutes and cook for another 1 1/2  hours. Let the ham rest and pour off the remaining glaze skimming any fat. Slice the ham and serve with the remaining sauce. This is really very good and as you can see a ham will go a long way.

Ham leftovers #1 – ham and scalloped potatoes. This is layered with onion and ham and a white cream sauce. Absolutely wonderful flavor and uses a lot of ham up.

Ham leftover #2 – Ham salad. I love ham salad every once in a while. It brings back the memories of going to the Isaly’s store or Lawson’s and getting a cardboard pint of the stuff. We have a grinder attachment for mixer and it grinds the ham in no time flat.

Grinding the Ham

Ham leftover #3 – Split Pea soup this used the ham bone to make a very nice soup one of our favorites.

We made Easter Dinner for 10, gave away lots of leftovers, and made 3 more meals from 1 ham. What are some of the best multiple use meals that you have made? Add some comments or post them as the thoughts hit you.

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About Kim Galizio

I am involved in 2 blogs. For Lettuce Never Squash Our Love - I have a great desire to support our local farm community and joining a CSA was one way to do that. In the process we found it fascinating to explore what we can do with our CSA box and what others are doing as well. For Lean is Good - My first exposure to lean was in 1991 as TPM coordinator for 10 years at a rubber manufacturing facility. I love the blues both playing and listening being part of the Kent music scene for many years. I will plug the Kent Stage for Folk and Blues shows and go see 15-60-75 the numbers band whenever they are playing it will be worth it.

2 thoughts on “Easter Dinner Revisited and Revisted

  1. Carolyn Galizio

    I have to say Kim’s split pea soup is better than mine. He makes his from The New Basics cookbook and it calls for leeks and fresh spinach added at the end. So good!

  2. jeffchild

    I love the title of this post – revisited and revisited. I must say that the burbon sauce was so great and Kim and Carloyn’s ham was incredible! It was every bit tasty as it looks….those of you who didn’t get some totally missed out. I also love how the blog has been so busy with different posts! The great relaxation to a long day.


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