Wes described this as the best ham he has ever had and I agree. It is the best ham I’ve ever baked. However, with the original recipe, I had an issue with a smell of burnt coffee. (Not an odor that is going to smell up you house.) Being the first time I had baked it, I kept thinking the ham was going to be ruined. I didn’t know what to expect. Maybe that’s what it took to give this ham such a wonderful taste because I now think that may be what it took to penetrate the ham and bake the flavor into it. I’m sure Alton Brown could explain the exact why and the what, but I can’t.
The second time I baked it was for my Bolton Family Thanksgiving Dinner. I completely changed the way I baked it. It did solve the problem of the burnt coffee smell but it tasted just like any other baked ham, nothing special and definitely not like the first one I baked.
This ham is delicious and I hope you give it a shot, despite the warnings. Unlike me, you’ll know what to expect. It is so worth it and I really don’t think I’ll ever bake a ham any other way. Below is what I originally typed after I had cooked it the first time.
- 1 (8 to 10-lb.) bone-in, fully cooked smoked ham half
- 2 c. firmly packed light brown sugar
- 2 c. freshly brewed coffee
- ¼ c. heavy whipping cream
- Remove skin from ham, if present, and trim fat to ¼" thickness. Place ham in a lightly greased broiler pan. Combine sugar and hot coffee in a medium bowl, stirring until sugar dissolves; pour over ham.
- Bake at 350° for 1½ hours to 2½ hours. (The Southern Living recipe suggest a meat thermometer inserted into thickest portion register 140°) Baste ham every 20 minutes. Transfer ham from pan to a serving platter. Cover and keep warm. Pour drippings into a 4-cup glass measuring cup; let stand 10 minutes. Pour off and discard fat; stir cream into remaining drippings. Serve gravy with ham.
I can hardly believe that Christmas is next week! The house is decorated and the shopping is done. Our family gatherings start this weekend and it’s time to start preparing all of those recipes I’ve been looking forward to making.
When the kids were small, and we lived closer to grandparents, I always prepared a big breakfast. The kids would wake us up early to open gifts. Then the grandparents would start dropping by to see what Santa had brought. They would eat at our house before going on to see the other grandchildren.
Nowadays, I don’t need to prepare a big spread so I try to do a breakfast casserole each year. This year I’ll be making this Eggs Benedict Casserole. Like most breakfast casseroles you assemble it the night before and bake the next morning. You can make a homemade hollandaise sauce if you prefer but I like the Knorr brand found at most supermarkets, and it’s easy. Serve with fresh fruit and a good pot of coffee for a perfect Christmas morning breakfast!
- 12-oz. Canadian bacon, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 lg. eggs
- 2 c. milk
- 1 tsp. onion powder
- ¼ tsp. paprika
- 2 (.9-oz.) pkg. Knorr Hollandaise sauce mix
- The night before you plan to bake the casserole, grease a 13 x 9-inch baking dish.
- Place half of the Canadian bacon in the bottom of the dish. Top with English muffins and remaining bacon.
- In a large bowl, whisk eggs, milk, and onion powder; pour over the top. Cover and refrigerate overnight.
- The next morning, preheat oven to 375 degrees. Remove the casserole from the refrigerator while oven heats. Sprinkle the top of casserole with paprika. Cover with foil and bake for 35 minutes. Uncover and bake 10 to 15 minutes longer or until a knife inserted near the center comes out clean.
- While the casserole bakes prepare the hollandaise sauce. Serve immediately with casserole.
Hey everyone!! I know I’ve been absent from the blogging scene lately. A few weeks ago I got the bright idea of decluttering, AGAIN. I haven’t had a lot of Christmas shopping to do so I’ve spent my time finally getting rid of things that I should have donated when we first moved to Georgia. We moved into Greg’s grandparents house from a much bigger house and stored a LOT of stuff. Truth be told, I’ve only been going through things stored here. I haven’t even gone to the storage unit we have rented! That will be my project for 2014.
I have finally started my Christmas cooking. I have made (and eaten) so many Sugared Peanuts this week that I’m already tired of snacking on them. I’ve also made a ton of Seasoned Pretzels this year. That is a new recipe that I found on Sally’s Baking Addiction. They are delicious, but oh the breath that comes with eating them! If you plan to snack on the Seasoned Pretzels just don’t do it before a date night!! I have almost finished another new recipe. I decided to do this post while the Espresso Truffle mixture is in the freezer for two hours. I can’t wait to try them!
In the midst of preparing all of these goodies, I am inclined to forget cooking dinner all together but my family would not be very pleased. This casserole was something I found on the Southern Living website while looking for Christmas recipes. We are crazy for Cajun food around my house so I knew the family would love this. I used up the last of my shrimp in the freezer from out beach trip this summer so I’m thinking a trip to Pensacola and Joe Patti’s is in my near future!! Give this casserole a try, I think you’ll be pleased!
- 2 lb. unpeeled, large fresh shrimp
- ¼ c. butter
- 1 small onion, chopped
- ½ c. red bell pepper
- ½ c. yellow bell pepper
- ½ c. green bell pepper
- 4 garlic cloves, minced
- 1 tbsp. lemon juice
- 1½ tsp. salt
- 1 (10¾-oz.) can cream of shrimp soup
- ½ c. dry white wine
- 1 tbsp. soy sauce
- ½ tsp. cayenne pepper
- 3 c. cooked long-grain rice
- ¼ c. grated Parmesan cheese
- Garnishes: lemon slices & fresh flat-leaf parsley sprigs
- Peel shrimp, devein, if desired.
- Melt ¼ c. butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in lemon juice and salt. Add shrimp and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 9 x 13-inch baking dish. Sprinkle with Parmesan cheese.
- Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish if desired.
- 1 (8-oz.) pkg. cream cheese, softened
- 7 c. sifted powdered sugar
- 1 tsp. black walnut flavoring
- 1¼ c. black walnut pieces
- 1 (7-oz.) pkg. flaked coconut
- Beat cream cheese until light and fluffy. Gradually add powdered sugar, beating well. Add flavoring and mix well. Stir in black walnuts.
- Shape mixture into a ball and roll in coconut to coat outside. Chill until firm.