Hamming It Up - Stevie's Crazy Kitchen Blog at Allrecipes.com - 262482

Stevie's Crazy Kitchen

HAMMING it UP 
 
Dec. 30, 2011 10:26 pm 
Updated: Dec. 31, 2011 10:25 pm
I was forced prior to Christmas, to thaw and bake a ham, for no other reason than to make freezer space for yummies!  Now, just how much ham can two folk eat in short order?

I simply wrapped it tightly in foil, and baked it!  Along side, we had freshly made mashed potatoes   and a veggie.  Now, comes the challenge...  Over the next week, intersperced with some beef here and there, we ate:
Ham and Scalloped potatoes
Scrambled eggs with ham and cheddar cheese (twice)
A repeat of the first night...
Ham and beans (soup-ish)
Ham loaf, finishing off the scalloped potatoes

When I cleaned the bone for the beans, I did manage to cut off one large chunk which I have frozen, but there are still slices in the frige for sandwiches! 

So, after all of this "ham," what did I do this week at the grocery?  I bought a ham to keep on hand for "next time..."  What was I thinking?  Simple, $0.99/lb!  So, today, I took out a chunk of rib eye roast - I have to make room for the "new" ham in the freezer!  I intend on cooking the rib roast tomorrow, as a NY Eve dinner for us...  Hopefully this time, I'll figure out how to roast it only  to med/rare which I tend to shy away from, but as the last one was closer to well done by meal time, I think I'd like to undercook this one, so as to reheat slices later without crucifying them! 

NY day, we're invited to an afternoon soiree.  Denise is roasting a turkey (thinking mini sandwiches on rolls) and asking each of us to bring a contribution.  Not a sit down dinner, more of an afternoon appetizer/snack affair.  I've offered to bring a pot of black eyed peas, which with all of the advice I recieved from a "recipe request" I hope will turn out better than past attempts.  To me, as I stated in my plea for help, they always taste like MUD!  Fortunately, I do have a ham hock somewhere in the freezer, and plenty of garlic!  Many folk like tomatoes, though some don't.  All were in agreement on one thing though, use "frozen" black eyed peas.  I also picked up a 17 bean mix I like, and plan on adding the 16oz bag of frozen to half of the soaked multi mix.  Perhaps by "diluting" the black eyed peas, I won''t be so put off by the overall flavor...  If it weren't for folklore or superstition, I wouldn't bother, but as this past year was rather "off," I'm hoping that a boost of good luck will go a long way!

Tomorrow may also bring the "take down" of the remaining holiday decorations... we've still a few lights out front, and my tree here in the sitting room, though I've already rounded up all of the other odds and ends, to ensure that all goes back into hiding for another 11+ months.  Maybe next December I'll be more in the mood, and might just put up all 3 of my trees, rather than just the one! 

So, Health, wealth, and craziness to all in 2012!  Above all, be safe this New Year's Eve!


 
Comments
judy 
Dec. 31, 2011 9:39 am
wow Stevie all that sounds good...as for me i am sick of turkey and ham...so i am taking a break from all that and just eating veg's for a while...any way i just popped in to tell you happy new year and i hope you are well...sounds like you are well...lol...i am fine here...later friend....judy
 
Dec. 31, 2011 2:02 pm
Judy, have a safe and Happy New Year's Eve yourself! I'm stayin put for sure! Be well!
 
Dec. 31, 2011 3:54 pm
And there you have the reason I do not cook a ham. I am pretty sure it multiplies when the light goes out in the fridge. I share your distaste for black eyed peas and love your description as MUD! Have a very health, Happy New Year my friend.
 
Dec. 31, 2011 7:18 pm
Stevie... I just wanted to pop in and wish you a Happy New Year!!!!!
 
Dec. 31, 2011 10:25 pm
Happy New Year BSM and Terry! Tomorrow, at Denise's I'm going to dive into a bowl of black eyed peas!I'll be back tomorrow to chat about my escapades after that! Be well friends!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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