Last night (yes, I’m late) I fixed a slice of ham and some roasted potatoes. Hubby doesn’t always like potatoes – it’s that chemo that turns his appetite off. Daniel and I love potatoes and rice, so I try and switch up my sides since hubby likes rice more than potatoes. Tonight I’m making a dish with macaroni and cheese, so hopefully everyone will be happy.
Okay, back to last night!
Ingredients for Roasted Potatoes:
1 large sweet potato
2 medium russet potatoes
canola oil, maybe 2 tbsp. or so
salt and pepper
Preheat oven to 350 degrees F.Peel and slice the potatoes into even pieces; place into plastic bag with about 3 tbsp. of canola oil. Gently swish the bag around so that the potato pieces get coated with the canola oil. Spray a baking dish with a bit of canola oil and pour potatoes in. Add salt and pepper.Place (uncovered) into hot oven for about 15 minutes. After 15 minutes, remove from oven and use a spatula to slide them around and flip them, so that they get brown all over.
Return to oven for another 15 minutes. Meanwhile, you can get the ham slice ready. Since it’s precooked it only takes about 8-10 minutes.
1 slice of ham steak, I like the Cook’s Brown Sugar Ham Steak
1 can of sliced Dole Pineapple (20 ounces) in its own juice
3 tbsp. brown sugarWait, I have to stop and tell you all that I purchased a brand new KITCHEN TOOL – yep, I brought myself a LODGE cast iron skillet! We’ve had one for years – hubby found it at a garage sale when we were first married but over time the cast iron has started to scrape off (!) and I don’t think that’s a good thing, so I decided to get myself a brand-new one! It’s 12-inches and weighs a TON! It came pre-seasoned but I sprayed it with canola oil before heating and placing my ham slice in….just because.Okay, so now that the pan is getting warm, open the ham and slide it into the skillet. Top with pineapple and some of the pineapple juice. Sprinkle with brown sugar.Ooh, I love new kitchen stuff! Let the ham heat on medium-high for about 5 minutes; flip and heat for another 5 minutes. Place on serving platter. There’s our supper: ham, potatoes, fresh green beans and corn!It was so good!After supper, I took care of my cast iron skillet and warned the teen NOT to touch it. Only his dad and I are allowed to take care of it because it’s very delicate, even though it weighs a ton 🙂
Last night I grilled a ham steak. I’ve really been having fun with the Weber.
1 pound ham steak
2 sweet potatoes
1 regular baking potato for the teen who doesn’t like sweet potatoes
grill – charcoal – lighter fluid – match
Prepare the grill. Be careful!
The next thing I did was toss on the ham steak and pineapple slices. Sorry there are no pics, but I was in a hurry because the fire was really HOT and the ham and pineapple didn’t take long to heat up.
Here’s how it all turned out:Yum! The only thing I’ll change next time is to check the potatoes before 40 minutes is up and to cook the pineapple on a disposable grill pan. Two of them fell through the grates and I couldn’t rescue them.
Oh, these were excellent! I discovered the recipe at Annie’s Eats. We had them for supper but I think they’d be great for lunch, too. Annie’s original recipe called for 24 sliders; I only prepared nine because there are just three of us.
Nine slider rolls, the Sweet Hawaiian Rolls
Nine slices of honey ham
Nine slices of baby Swiss cheese
1/2 tbsp. yellow mustard
4 tbsp. butter, melted
1 dash of onion powder
1/4 tsp. Worcestershire saucePreheat oven to 350 degrees F. Split the buns in half; spread mayo on each half. Top each half with some honey ham; I had a cute biscuit cutter that I used to cut out slices of ham. Cute, huh?When I ran out of ham circles, I just tore up the scraps and put them on top of the circles.Not as cute, but oh well! Now, top each sandwich with Swiss cheese slices and put the tops of the buns on.Prepare the sauce by placing all of the ingredients in a small bowl.Mix well.Now, grab a tablespoon and pour one tablespoon over each slider. Mmm, the mustard smelled heavenly!Cover loosely with foil and pop into heated oven for ten minutes; at the end of ten minutes, remove foil and leave in for another three minutes or so.The tops of the buns were sliding off the sliders. Serve with goodies, such as pretzels, chips, fruit and cole slaw.They were very good and my guys really enjoyed them. The teenager said to make them again tomorrow, that’s how much he liked them!
Oh. My. Goodness.
This is the soup that is served in the U. S. Senate Restaurant daily. I’ve heard about it, read about it, but had never seen a copy of it, so when I did find a copy over at Deep South Dish, I immediately printed it off and planned to make it. I didn’t make it EXACTLY in the same order that she did, but since when do I?
This is labor intensive, but oh, so worth it!
One pound bag of Navy beans
Six cups of water
Two stalks of celery
Three Bay leaves
One ham bone or ham hocks (at least one pound)
One garlic clove, minced
Two stalks of celery, sliced
One onion, diced
One baking potato, diced
Water to cover celery, onion and potato
Start with the beans. Clean the beans, taking out the rocks and bad beans. Put the nice beans into a large pot.
Pour in 6 cups of water,bring to a boil, cover and let sit for at least three hours, the longer the better. You could even let them soak overnight. I let mine sit while we went to breakfast, then Mass and then while I taught PSR. When I got home, this is what they looked like:Nice and plump but not cooked yet. Grab your ham bone. We had a ham shank bone left from Christmas, stored in the freezer. It was full of ham that we knew would be PERFECT for this soup!Set the ham bone in the pot with the beans and water. Add two cleaned but not peeled carrots and an onion, sliced in half, plus three Bay leaves and a couple of stalks of celery. This is just for flavoring right now, so don’t worry over slicing or dicing. Dice the garlic and add to the pot. You’ll notice that I’ve switched up to a bigger pot!
Time to get really HOT! I used my oven; you could use your stove top but I am happier with soup in the oven. Mine went in a 350 degree F oven for an hour. After the hour was up, I removed it and started tearing ham off the bone.Return to oven for another hour and a half.Oh, yes, and put the bone back in – there’ll probably still be plenty of meat on it!Yep, see all that meat? The longer it cooks, the more meat will loosen up and fall off the bone. Yum!Take the bone out and let it cool while you do the veggies: remove the celery and carrots and Bay leaves and onion. At this time, grab some more carrots and celery and another onion and a baking potato. Peel and dice everything up and toss into a pot and boil on high heat for 20 minutes.At the end of 20 minutes, mash the veggies the best you can, with a tablespoon of butter or bacon drippings. I used butter. Plop them into the soup. Next time, I’ll dice my veggies up smaller, so they’ll mash easier. There were chunks in the soup but nobody complained.Mix gently and heat back up; I used the stove top now because I put some cornbread into my oven. Want to see what was left of the huge ham shank? And below is the complete ham and bean soup, hot and creamy and rich and ready to be devoured:Served with hot cornbread and real butter….a feast!We may not be U. S. Senators but we ate like KINGS and a QUEEN today!Oh! It was awesome.
Supper was delicious! This yummy one-dish meal is courtesy of Just Casserole Recipes. I made a couple of adjustments, of course. Sometimes I can’t leave well enough alone LOL
One 1-lb. ham slice, bone-in and cooked
1 huge sweet potato, peeled and sliced 1/4 inch thick
1 huge russet potato, peeled and sliced 1/4 inch thick
3 red apples, unpeeled and sliced (I used Gala apples)
3/4 cup hot water (I used it hot from the faucet)
Preheat oven to 350 degrees F.
I had two HUGE potatoes and such pretty apples.
The recipe instructions said to brown the ham before placing into a baking dish; me, I was feeling lazy and decided that I didn’t care if my ham slice was brown or not, so into the sprayed 9×13 casserole dish it went. I topped the ham with the potatoes and apples, sprinkled on cinnamon sugar (didn’t measure, just decided when it looked like enough), then put a few pats of butter over the whole thing.
Pour the hot water over the whole thing and then covered it with foil – sprayed with Pam so that the apples and potatoes wouldn’t stick to the foil.
Pop into the oven for 45 minutes.
At the end of the 45 minutes, I used my baster to remove most of the liquid; there was a LOT. Poke the potatoes with a fork to be certain that they’re pretty much done.
Return uncovered dish to oven for 15 more minutes. Remove dish at the end of the 15 minutes, scoop out the potatoes and apples; lightly cover them with the foil you baked them with, so that they stay hot.
Plate the ham and allow it to rest for 5 minutes.
Yum – it looks good, even though I didn’t brown it. Plus, I saved having to wash a skillet: bonus points for me!
I found some really soft and fresh Hawaiian rolls at the grocery store:
Supper was delicious.
On a side-note, I did something that I haven’t done in a LONG TIME: sliced my thumb open a bit. I was slicing my sweet potatoes and had a thick piece that I wanted to cut in half. Well, it was too thin for me to hold safely but I tried anyway….and…
Needless to say, that piece of potato got tossed into the trash. I called my teen son upstairs to help me; he had to grab the band-aids while I applied pressure to the cut, and then he put the band-aid on for me. Thankfully it was my left thumb and I’m right handed so I could finish making supper.
Morale of this mini-story: if it seems to be awkward to hold and slice, DON’T try it! It’s not worth slicing your thumb up.
The cooking started on December 24 and didn’t stop until just before we ate at 4:00 pm Christmas Day. Yum! I didn’t get a lot of prepping pictures, we were just too busy!
Here are a few of the things we had:
Breakfast was biscuits and gravy. My husband has been making B&G for holiday breakfasts as long as I can remember. He taught me how to do this on Thanksgiving morning and so it was my job on Christmas morning. The gravy turned out really well! Oh, but there’s no recipe written down. I took a pound of sausage and browned it thoroughly, added about three tablespoons of flour and browned it really well and then added milk – maybe two cups? Let it get really hot, let it boil a moment or two and then it’s ready to eat.
We didn’t have lunch, we had an early supper.
Our meat was a ham, a shank portion. My husband wanted me to buy a butt portion and I thought that was what I picked out, but when I got home, it was a shank, which has more fat and more bone.
My husband scored the ham and pressed whole cloves into it. I made a glaze of Coca Cola, brown sugar, pineapple juice and marachino cherry juice. Yes, that’s Boots watching him. She got pretty close until he noticed her and then he shooed her away. There’s no recipe for the glaze, I just had read about using Coca Cola with ham and since we had the pineapple and cherry juice, tossed it in with the brown sugar and Coke and called it done.
Ron’s own potato salad. He makes the BEST potato salad. The potato salad was made on Christmas Eve. There’s no recipe for this – it’s my husband’s specialty. Nobody makes potato salad as good as this. Period.
I made an orange Jello salad. It was made with orange Jello, a can of condensed milk, 8 ounces of cream cheese and a carton of Cool Whip. I made it on Christmas Eve and had a taste that night, just to be certain that it was edible.
Oops! Almost forgot to share the pic of the pineapple and cherries that baked on the ham. Yum! They were glazed with the juice and brown sugar and Coke. Reallllllllllly sweeeeeeet!
Homemade rolls, recipe courtesy of Betty Crocker. Thank goodness for my Sunbeam mixer with the kneading hooks.
I forgot to take a picture of the asparagus – we had roasted asparagus. Yum!
My mom had promised to make a coconut cake for my hubby but she sent this instead. It’s a layer cake with strawberry jam in between the layers. She didn’t make it to our home for Christmas; she’s got a really bad sinus infection and fever. I’m not sure where she got the cake from…it didn’t have a sticker from the local grocery store.
So, we had some good eats. Today we had ham and potato salad and Jello salad and fresh green beans for supper. Oh, and I made homemade blueberry muffins and forgot to take pictures….I think I’m still tired from yesterday!
There is a nice big chunk of ham and bone in the freezer. When I get the energy, I’ll buy some beans and make ham and bean soup with some homemade corn bread. Sounds delicious. Sounds like a lot of work. It’s going to have to wait for a week or two LOL
Just another way to fix a slice of ham:
1 slice of bone-in ham, approximately 1 pound
pineapple slices, I used a small can and it had 4 slices
maraschino cherries plus juice
1 tsp. cornstarch
Warm skillet on stove top, on medium heat. Remove ham from plastic and let juices run into warm pan. Score the ham steak so that it won’t curl up while it heats.
Put ham into skillet and top with fruit.
I used a lot of cherries because my guys love cherries. Next time I need to use more pineapple, though.
After about 8 minutes, flip ham steak over.
The ham steak got turned red because of the cherry juice. The lumps you see under the above picture are from the pineapple and cherries. Let the ham and fruit warm up for another 8 minutes, then remove ham to serving dish.
Add cornstarch slowly, whisking while you do so. This will thicken up the yummy juices.
You can see in the above picture that I had a few lumps from the cornstarch. Darn! I had to keep whisking really quickly and got rid of MOST of them, but not 100% of them.
Pour fruit and juices on top of ham and enjoy!
Tonight I fixed a ham steak and buttered potatoes with peas, corn and crescent rolls. Very simple!
Here’s the ham details:
1 one-pound ham steak, fully cooked
1 6 oz. can of pineapple slices
Place ham slice (including its liquid) in pan large enough to hold it, top with pineapple slices and juice and as many cherries as you want. Let warm on medium-high heat for five minutes; turn over for five more.
1 potato per person (plus one for the pot), peeled and diced
water, enough to cover diced potatoes
1 tbsp. salt per potato
1 tbsp. butter per potato
1 tsp. dried parsley per potato
Boil potatoes for approximately twenty minutes, checking with fork to see if they’re soft but not mushy.
Drain in colander; transfer to bowl. Add butter and parsley, gently stir. Serve hot.
Here’s everything, hot and ready to go:
The ham steak was already “brown sugar” flavored, so I didn’t need to add anything besides the pineapple and cherries. Some ham steaks are “plain” so it’s fun to add brown sugar or peach preserves or apricot preserves. Be creative! I’ve even used cherry preserves.