Making the juciest bone-in, whole holiday ham is easier than you think. It all starts with the ham itself. I'll admit, I am a bit a ham snob. It has to be quality and it HAS to be bone-in. Now, almost five years ago, I wrote about a making a Baked Ham with Rum and Coke Glaze. It is an amazing recipe using a smaller ham, but still bone-in. Please tell me you have stopped buying the pre-sliced spiral ham. If you haven't, call me and I'll talk you off the ledge, or I'll talk to your family member who's still doing it.
Anyway, I have to admit I am so, so lucky to have one of the most quality places to buy meat. This particular bone-in, whole ham is from Carlton Farms, my local go-to place for all things meat. To all of my local friends, these hams are the best I have ever tasted. No exaggeration. And no one is paying me say that. My mom, who has been cooking hams for YEARS visits and can't believe how lovely these turn out. A good ham requires little intervention.
My point is, you have to start with an excellent ham, to get the best and juiciest flavor. And don't be afraid of the carving, it's not hard. This particular ham weighed in at 19.5 pounds. It would, without a doubt, feed 20-25 people, or better yet, a smaller crowd with lots of leftovers.
Do you love coconut as much as I do? If you do, then these Rice Krispie Coconut Snowballs are going to make you smile. The Rice Krispies become this sugary coconut delivery system. What could be more perfect?
New Years Eve is upon us. Before kids, the hubs and I would pick a great restaurant, go out with friends, drink too much, and spend way too much money. After several years of that, we switched to cooking an amazing meal at home, made great cocktails, invited friends, and played board games until dawn.
Back in Rhode Island, there was never much to look forward to after Christmas. The holiday decorations came down, it was depressingly dark by 4:30 pm, and that once-fluffy-perfect-for-sledding-snow had turned into treacherous black ice. But there was always panettone.
I love dining at bistros not just for the comforting French dishes, but also the appealing appetizers. Many times I've shared an appetizer of liver pâté with a friend over a bottle of wine and lots of bread. It's a very filling and not to mention budget-friendly meal. Different forms of pâté can be found throughout Europe, mainly in France, Scandinavia, and eastern Europe. In markets, pâté can be found sold in sausage-like tubes, which is commonly known as liverwurst here in the States. I grew up eating many different types of kenőmájas, as it is known in Hungarian. I couldn't imagine not eating it, especially around the holiday time. It makes a very nice appetizer with pickled vegetables and bread, crostini, or crackers.