Paula Deen's Old Fashioned Baked Ham

Like I said...I don't have any way of uploading photos now, until I resolve this issue with my camera; which happens to take awesome pictures...just do not have the capability any longer to upload the photos to my file. I have to rely on my daughter to use my memory card to insert into her camera to upload...and she does not have the time, to bother with my photos...as you can see, I'm just catching up with some Easter food photos. Well, not so bad, a little behind...by this summer I will have caught up with all.

Old-Fashioned Holiday Glazed Ham

Cook Time: 30 minutes

Ingredients

1 spiral-sliced half ham (Paula prefers Smithfield)
(I used a whole regular ham, about 10 lbs.)
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard
Directions

Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.

Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.

In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.


By next Easter, I will be way ahead of the game, and will include these photos and recipes for the Easter Menu Suggestions. These Deviled eggs are so, utterly simple...just wish I could have piped the filling with my @home basic piping bag and decorating tube, but unfortunately for this type of thicker filling a professional piping bag would be more suitable, which is on my list of things I need.

New Potato Salad With Dill

TOTAL TIME

2 hours (including cooling)

• Twitter
• Linkedin
• Sign In to E-Mail
• Print
• Share

Ingredients

• 2 pounds new potatoes of uniform size, scrubbed
• Salt and freshly ground black pepper
• 1/3 cup white wine vinegar
• 2/3 cup extra-virgin olive oil
• 1/2 tablespoon Dijon mustard
• 1/4 cup finely chopped scallions
• 2 tablespoons minced fresh dill

Preparation

1.

Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.

2.

Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.

3.

Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.

YIELD

4 to 6 servings 

source: NEW YORK TIMES

I would like to share with you both recipes, the simple Deviled Eggs, and the Potato Salad, which does not use mayo, but a light vinaigrette with the yellow new potatoes.

Deviled Eggs Recipe 

• Cook time: 30 minutes

Add to shopping list

Ingredients

• 1 dozen eggs
• 2 teaspoons dijon mustard
• 1/3 cup mayonnaise
• 1 Tbsp minced onion or shallot
• 1/4 teaspoon tabasco
• Salt and pepper
• Paprika

Method

1 First hard boil the eggs. (See how to make hard boiled eggs.) Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Yield: Makes 2 dozen deviled eggs
source: Simply Recipes

On my last post, I shared with you the beautiful sunrise...this post I will share with you the most awesome sunset, which is on the Intracoastal Waterway side, facing west. A beautiful water view, and a picturesque side-walk...not in photo, just across my condo apartment. Both sunrise, and sunset photos are on the water...my place is literally on the island of Palm Beach, divided by two bodies of waters, the Intracoastal Waterway, and the Atlantic Ocean.

You have to be ready to catch the sunset at the perfect time...otherwise you are going to miss out on the magical moment, just as it is setting!
Have a wonderful  weekend, my dear friends! xoxo