Hamtastic

Last weekend the whole family went up to our friend's place for the weekend. They have a beautiful log cabin on 100 acres. It was a winter wonderland. We spent the weekend tobogganing, hiking, and cross country skiing. We also managed to get in some good wine and fantastic food. We simply had an awesome time hanging out with our good friends and the kids. It was lovely to not feel rushed and know that you had several days to get in all the good conversations and laughs without time constraints.

For as long as I can remember I've always wanted a cottage or country home. That desire isn't as materialistic as it sounds. I'm not looking for an accumulation of wealth or to outdo my neighbour. I just love the idea of having uninterrupted time with friends and family to just hang out. The older I get, the more busy everyone is. It seems idyllic to have a space where the main goal is to play board games, get outside in nature and be together.

I know it's not all fun and games. It's a huge cost, and a lot of work. Even though I love to host, I realize that not everyone is a perfect guest. But I'm going to keep dreaming knowing that it probably will only ever be a dream. I'm okay with that too. I'm happy to just be a guest.

Up at the cabin I ate the best ham I have ever had in my life. My host outdid himself. Here are all the details. Enjoy!

Pineapple Ham
a.k.a. Rocking with my Ham Out

8 lb bone in ham
1/2 pineapple, sliced 1/4 " thick

Glaze
1/2 cup brown sugar
1 tbsp all spice
1/2 cup minced pineapple
3 tbsp butter
1/4 cup white wine

Preheat oven to 325 F. Score ham liberally 1" all around with a sharp knife. Melt butter in pan and add all glaze ingredients except wine. Whisk on low-medium heat until glaze thickens slightly. Remove from heat. Place ham cut side down in glass pan and fill bottom of pan with 3/4 " of water. Cover ham with 1/3 of glaze, stuff flaps with sliced pineapple and cover with extra pineapple. Place in oven for 40 minutes. Remove ham from oven and glaze again with 1/3 of the glaze. If necessary, empty out some water until there is only 1/4" in pan. Replace in oven for another 10 minutes. Take ham out of oven and cover with foil. Deglaze the glaze pan with white wine and drizzle over ham before serving. Try not to lick your plate.

tried and true.

Have you decided what you are cooking for Christmas dinner?

If you haven't, might I recommend this ham?

I really can't say enough good things about it, so I will leave it at this:

It's perfect.

I made it for our Christmas dinner last year, and it was so good that I made it again this past Easter. I would have been quite happy to make it again for Thanksgiving, had my husband not observed mildly, "You know, I don't actually LOVE ham."

A shocking statement, to be sure, but I rallied in October and made a luscious leg of lamb instead.

I had grand plans for a different sort of beast this Christmas as well (crown roast of pork? Filet de boeuf?), because we are having some extra special guests and I do still sometimes, albeit very occasionally, feel the urge to put my hard-earned flashy cooking skills to good use and make something complicated and impressive for a festive occasion.

But as the big day draws alarmingly near, and I continue to hobble through my days encumbered by crutches and a cast (funny story...), this tried-and-true and utterly delectable ham is starting to look like the winner.

I am thinking of this for one of my sides, and my daughter, who has lately become a bit of a francophile thanks to her infatuation with the Madeline stories, has requested buche de noel for dessert.

But that's as far as I've got. I am stymied, as ever, by vegetables. I feel I need at least two to make this dinner into a veritable feast.

What about you? What will you be eating for the big day, and (equally importantly) the manic week that precedes it? Any snappy sides to recommend?

Do tell!

Thyme and Honey Glazed Ham
from Gourmet, April 2009

I use a ham about half this size, and reduce the cooking time roughly by half as well. Other than that, I follow the recipe to the letter (can you believe it?)

3 tablespoons unsalted butter
2 tablespoons chopped thyme
1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
1/4 cup cider vinegar
1/2 cup mild honey
1 teaspoon Worcestershire sauce

Melt butter with thyme and let stand until ready to use.
Preheat oven to 350°F with rack in lower third.

Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.

Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.

Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.

Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.

easter post-script.

This is the ham I cooked for the two of us, our 3-year-old, and our baby.

Delicious, yes!

Excessive? Possibly.

Never knowingly undercatered, I always say...

good intentions.

I had every good intention of making at least a portion of my Easter dinner in advance, to share with you here.

Sadly, that isn't what happened, but I can tell you that the fabulous ham recipe I am using can be found here, and I am making these potatoes. There will also be green beans, possibly a salad, and whatever remains of this morning's chocolate haul for dessert.

Now, a glass of bubbly and we're off to join Alysa's family to hunt for eggs.

Happy Easter!