Got family (or friends that are family) coming for a festive dinner? Or just a Sunday cook up? This ham is always moist, juicy and so delicious. As much as the kids love chicken, when this is on the menu also, they return for more ham!
One 10-pound, bone-in smoked ham, skin removed and fat trimmed to 1/4 inch
3 cups Dr Pepper (not diet)
2 cups water
1/2 cup pitted prunes
1/3 cup yellow mustard
1/3 cup light brown sugar
2 tablespoons cider vinegar
1 1/2 teaspoons cornstarch mixed with 2 tablespoons of water
How to Make It
Preheat the oven to 325° and position a rack in the bottom third of the oven. Set the smoked ham in a large roasting pan. Score a 1/4-inch-deep crosshatch pattern into the fat at 2-inch intervals. Pour 2 cups of the Dr Pepper and the 2 cups of water into the pan and roast the ham for about 2 1/2 hours, until an instant-read thermometer inserted in the thickest part of the ham registers 120°. Increase the oven temperature to 425°.
Meanwhile, in a medium saucepan, simmer the prunes in the remaining 1 cup of Dr Pepper until they are plump and the liquid is slightly reduced, about 10 minutes. Using a slotted spoon, transfer the prunes to a small bowl and cover with plastic wrap. Whisk the mustard, brown sugar and vinegar into the liquid in the saucepan and boil until very thick and syrupy, about 5 minutes.
Drizzle the syrupy glaze over the ham and roast until glossy, 20 minutes. Carefully transfer the ham to a cutting board.
Pour the pan juices into the saucepan and spoon off the fat. Boil the sauce until reduced to 2 cups, 10 minutes. Whisk in the cornstarch slurry and the prunes and bring to a boil. Simmer the sauce until thickened, 2 minutes. Slice the ham and serve with the Dr Pepper sauce.
Note: I have a mustard sauce I’ve been making for years, which I also make and combine it with this sauce …. that is the key to having lots of juicy, tasty sauce to drizzle over.
Kathy’s Mustard Sauce:
1/3 cup white vinegar
1/3 cup white sugar
1 tbsp dry mustard powder
1 tbsp butter
1 beaten egg, set aside.
In small sauce pan bring vinegar, sugar, mustard and butter to a boil. Remove from heat and EVER SO SLOWLY drizzle into the beaten egg, whisking as you go. When it is all incorporated, return to the heat and stir as it thickens. Remove from heat, and stir into the Dr. Pepper sauce.
Another bonus to this recipe? Today we had a smaller group so I bought a double smoked boneless ham and cooked it at 275 until the internal temperature was 120. Carried on with the rest of the recipe, and it was perfect.
Years ago Rob and Mandy gave us a subscription for Food and Wine Magazine … this recipe is from those issues, and I know the ham is a fave in their home too!
Nothing like a steaming bowl of hot and sour soup to fight off the cold season! This soup is surprisingly easy to make and can be as versatile as the ingredients in your fridge. You won’t be calling for take out after you give this a try.
6 cups chicken broth
3 tbsp soy sauce
3 cloves minced garlic
2 tbsp minced ginger
1 tbsp sambal oelek (or any Chinese hot sauce)
1 tsp white pepper
4-5 tbsp rice vinegar (start with 4 and see how it tastes to you)
2 tbsp cornstarch
thinly sliced red peppers
thinly sliced cauliflower
slivered snap peas
6 ounces extra firm tofu, cut in small pieces
1 tsp sesame oil
green onions, thinly sliced
For a little extra protein, stir in some cooked chicken or pork.
Combine chicken broth, soy sauce, garlic, ginger, hot sauce and white pepper. Bring to a boil, then simmer.
Stir in vegetables. Be as liberal with the vegetables as you like, I like to pack the soup with a variety.
Mix rice vinegar with corn starch and stir while pouring the mixture into the pot. Allow to gently boil and thicken. If you need more thickening, add a mixture of 2 tbsp vinegar and 1 tbsp corn starch.
This is the point where you really need to taste …. how hot do you like it? How sour? Work with the white pepper and vinegar if you need a little more punch in your soup. Once you like the flavour it is time to work in the eggs.
Whisk egg until creamy, then pour into the soup in a very slow, thin trickle, stirring the pot as the egg goes in to create those little streams that help give you that true hot and sour soup texture.
Garnish with the sesame oil and green onions. Best served with these amazing scallion pancakes.
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1/2 teaspoon crushed red pepper
2 cups chicken stock or lower-sodium chicken broth, divided
2 pounds baby Yukon Gold potatoes, halved
2 pounds Manila clams or cockles, scrubbed
Chopped fresh cilantro, for garnish
Lemon wedges and crusty bread, for serving
How to Make It
Season pork all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. Smash 3 garlic cloves, and add to bag with wine, bay leaves, and Pimentón. Seal and refrigerate 8 hours or overnight.
Preheat oven to 350°F. Remove pork from marinade, and pat dry. Remove and discard garlic and bay leaves; reserve remaining marinade. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high. Add half of pork, and cook, stirring once or twice, until lightly browned, about 5 minutes. Transfer pork to a plate. Repeat with remaining half of pork. Chop remaining 3 garlic cloves, and add to Dutch oven with onion and remaining 1 1/2 teaspoons oil; cook, stirring often, until golden, about 6 minutes. Stir in crushed tomatoes, red pepper, and reserved marinade
Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 3 minutes. Return cooked pork to Dutch oven; stir in 1 cup stock until pork is mostly submerged. Cover and bake in preheated oven until pork is fork-tender, 1 hour and 30 minutes to 2 hours.
Stir in potatoes and remaining 1 cup stock. Cover and bake until potatoes are tender, about 30 minutes.
Transfer Dutch oven to stovetop over high, and add clams. Cover and cook until clams open, 3 to 5 minutes. (Remove and discard any unopened clams.) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with cilantro. Serve with lemon wedges and crusty bread.
My “no knead” bread was a gift with this stew, the perfect combo!
Pork may be prepared through step 3 and refrigerated overnight. Reheat before proceeding with step 4.
Robust Portuguese red.
If you should be lucky enough, you will have friends with an amazing bonfire pit to sit around and enjoy your stew, dunking the crusty bread and sipping your beverage of choice.
I spotted this recipe just as we finished making our own Paprika – grilling or smoking, then drying a variety of peppers before grinding them up to enjoy all winter. This was featured in Food and Wine Magazine, and I’ve copied it exactly as written. On this particular day we were eating it the same day, so I had to skip the lengthy marinade, and just carried on as it is written, stirring the onions and garlic together after browning the pork. Everything went into the oven and it wasn’t long before the most magical aroma was filling the house. We then carted it off, with the bread, to enjoy at our friend’s house with a bonfire.