smoked ham

Easter Ham

Whatever your Easter tradition–we do it all.  Between lamb and ham, pigs and goats there is not just one Easter tradition.  One of the traditions I grew up with is Easter ham.  I am giving you a simple way to make your Easter ham.  You do not want anything too complicated.  Cherish the time you have with family and friends.

Easter Ham

6 to 7 pounds boneless smoked ham (available at your local meat marLet
Or 8 to 10 pounds of semi boneless smoked ham (available at your local butcher shop
1 to 2 cans of sliced pineapple rings in natural juice
2 to 3 Tablespoons of Honey Ham Seasoning (available at your local meat market

Place ham in a roaster pan or baking dish. If you are using half of a ham place the cut side down. Sprinkle the ham with the Honey Ham Seasoning. Open the can(s) of sliced pineapples. Drain well and put the slices on the seasoned ham. You can also put extra pineapple around the bottom of the pineapple. It will collect the juices from the ham. It will be delicious. Heat the oven to 300 degrees. Place a lid on the roaster pan or put foil over the ham. Bake the ham 15 minutes per pound. Our hams are smoked enough to be eaten so you are just heating them up. Remove the foil or lid for the last hour of baking. You will have a delicious smoked ham dinner to serve to your family.

Whatever you serve for Easter may you have a blessed celebration.

Until next time…From our Butcher Block to your Table.

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Green Beans with ham and potatoes

You know I am a southern girl through and through. I love my green beans. Right now there is an abundance of fresh green beans. You don’t have to be southern to like your green beans with ham and potatoes.Mauri-1

Green Beans with Ham and Potatoes

2 pounds of green beans (break off the ends and snap in two)
1 onion (peeled and diced)
12 oz. of smoked ham or smoked ham hocks (available at your local meat market)
4 to 5 red-skinned potatoes (washed)

Put the green beans in a roaster pan. Add the diced onions and the smoked meat. If you are using ham, dice it into small pieces. If you are using a ham hock leave it in one piece and add it to the green beans. Cut the red-skinned potatoes in two and add them to the pot. Add water so it covers the beans, potatoes and ham. Bring the beans to a boil, lower heat to simmer, put a lid on the pot and cook for 3 hours.photo (42)

The green beans will be a meal by themselves; However you can also serve with fresh corn on the cob and cantaloupe. If you think the beans are good the first day just wait until you eat the leftovers.  The green beans will  freeze well so you can pull them out and enjoy your summer produce at a later date.

Until next time…From our Butcher Block to your Table.

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Potato Salad–Butcher’s Wife style

Here we are ready to enter July. It is hard to believe the 4th is this coming week-end. It looks like the weather is going to cooperate. If you have time, this is an excellent potato salad recipe. If you are running out of time, I have your back. I have ordered in a great selection of Herold’s Salads for this week. Be safe! Until next time…from Our Butcher Block to your Table.

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Memorial Day

I can not believe Memorial Day is here already.  When I was younger I always marched in the Memorial Mauri-1Day Parade, first as a Girl Scout and later in the band.  It was always a very solemn occasion.  Though I think of grilled hamburgers, hot dogs, baked beans, potato salad and watermelon on Memorial Day, there is a lot to be said about reflecting on the true reason for Memorial Day; to honor those who have given their lives for our freedom.  May we never forget.  Check out your local community to see what is planned for this Memorial Day celebration.  In Wadsworth, Monday May 26th at 10:00 a.m. will mark the beginning of the festivities in Downtown Wadsworth with a parade starting at 10:30 a.m.  I hope to see you there.

After the parade, have your grilled burgers, hot dogs, chicken, steaks and enjoy time with your family.  Here is my recipe for Baked Beans.

Baked Beans
1 pound dried baby lima beansBaked Beans

8 oz. cooked smoked ham (in large chunks or diced–whichever you prefer)
1/2 onion diced
1/2 green pepper or red pepper diced
2 teaspoons Ham flavored soup base and food seasoning
2 Cups ketchup
2 Tablespoons Mustard
1/4 cup brown sugar (or more to taste)

Put the baby lima beans in a pan and cover with water. It is best to soak these overnight; However, if you get in the mood for baked beans and you can’t soak overnight, soak for about an hour. Note: you will need to cook these beans longer than the presoaked beans. Whenever I have leftover ham I put it in the freezer for such a time as this. I pull the ham out of the freezer. It is perfect for the baked beans. After soaking the beans, drain them in a strainer and rinse the beans. Return the beans to a 4 to 5 quart roasting pan. Cover the beans with water. You will use approximately 3 cups of water. Add the ham to the beans and the chopped onions. Put the pan on a burner and set the burner settng to high. Bring the beans to a boil. Reduce the heat to simmer and put a lid on the pan. The beans should cook for 2 to 3 hours with a gentle boil. Test the beans. You want them to be fork tender before you continue with the next step. You may want to take the lid off of the pan for the last hour to help thicken the broth. When the beans are completely cooked, add 2 teaspoons of the Ham flavored soup base to the pot of beans. At this point you want some liquid but not a lot of liquid. If you need to, continue to boil the beans until the broth is thickened. Add the ketchup, mustard, brown sugar and the diced pepper to the beans. Stir thoroughly. At this point, I put my beans in a bean crock and place in the oven which has been heated to 300 degrees. Let them cook for an additional 2 hours!

These will be the best beans ever!

Have a safe and fun Memorial Day!  Until next time…From our Butcher Block to your Table.

 

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