I was able to grab fresh mozzarella that had been shaped into the body of a rabbit - a lovely funny take of the chocolate bunny. It has two pepper corns for its eyes and stands roughly five inches tall. I will be serving it along with a dipping dish full of homemade pesto to represent the grass that a rabbit might lay in. I wonder who will slice off its ears and dip it into the pesto first? Read the rest of this entry »
Want to make a nice baked ham? This is my recipe for Bodacious Baked Ham – enjoy!
You may have seen this recipe which I posted several years ago on grouprecipes.com.
- 1/2 butt ham (6-7 pounds) – which has sat out of refrigerator for 30 minutes at least. You will want the chill off of the ham.
- ***For Glaze:
- 1/3 cup maple syrup
- 1/3 cup dark brown sugar
- 1/2-3/4 cup orange juice
- 1 teaspoon salt
- 2-3 tablespoons “jerk seasonings”
- 1 tablespoon dry mustard
- 3 tablespoons dijon mustard
- 2 tablespoons honey
- 1 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 teaspoon garlic powder (not salt)
- 1 teaspoon red chili flakes
- 2 tablespoons balsamic syrup (yes condensed balsamic vinegar – available at fine food stores or places like Turcos and Trader Joe’s)
- (Don’t have any balsamic vinegar? – Use 2 tablespoons balsamic vinegar instead)
- 5 tablespoons duck sauce (or 5 packets of duck sauce from your last time you went for Chinese take out)
- 2 tablespoons Worcestershire sauce
- ***Equipment Needed
- roasting pan, tin foil (optional for easier cleaning), bowl, spoon, knife, one working oven at 325,
- one lazy Sunday afternoon with a crowd to feed.
- Take cured (pre-cooked) ham out of refrigerator and let chill come off of ham. Remove packaging and rinse under water. Remove any plastic.
- You will be cooking your ham 20 minutes per pound, so take notes on the amount of time you will need to bake your ham and when the ham should go into oven. You will want to let it rest for 15 minutes before you start carving it up.
- Place ham onto cutting board.
- With knife, make 1/2″ or less cuts on the diagonal all over ham. Then going in other opposite direction, make additional cuts so that a “diamond” pattern is now on your ham.
- Put ham flat side down onto tinfoil that you have lined your roasting pan with.
- Place in oven at 325 degrees.
- In bowl, add all ingredients for glaze, stir till well combined.
- Go about your business for one hour. Yes, go on now…
- Return to kitchen and open up oven door.
- Carefully, pull out rack that has the ham roasting and spoon glaze all over ham.
- At this point, every twenty minutes, you will want to put more glaze on ham until ham has completed its roasting time.
- You can up and increase the heat in the oven, to crisp up glaze should you think the ham needs it for the last twenty minutes.
- Take ham out of oven and let rest 15-20 minutes.
- Call peeps to table and place ham up on its side onto a serving platter. Call up your favorite carver and slice up that ham!
- The crispy “diamonds” are now absolutely decadently Divaliscious!
Enjoy this wonderful tasty bodacious baked ham – and remember any leftovers makes for awesome ham hash (yes ham hash! – and the recipe is posted here folks).