Sunday, December 14, 2008
An old fashioned range supper.
I hope that if you haven't, you will take the time to read the post that follows this one -"Home for the Holidays". Here's hoping that all of you are enjoying this special time of year. Love - Brigid
GLAZED HAM DINNER - For Christmas - or just some of your favorite people.
Like my Mom, I enjoy cooking meals for friends and family. I especially enjoy digging out her old cookbooks, and those of my grandma, like the Settlement Cookbook (where instructions to cook the chicken dinner, start with actually catching and killing the chicken). The great length and detail to which these meals were crafted then was mind boggling.
But if a loved one stops by while in the area, I can still put one together. No one ever "taught" me to cook. I just watched.
It starts with a 5 pound smoked, bone-in, ham, covered with a thin layer of orange sauce. The meat thermometer is vital (this one here just in briefly for a photo op) for all large cuts of meat. It was my Mom's and is probably 40 years old. Wrapped in foil it's going to cook at a low temperature (300 for about 2 and a half hours).
To accompany the meat, fresh green beans, and homemade cornbread stuffing baked in a casserole, full of sage and caramelized onions and yeast rolls. And of course garlic mashed potatoes. While the potatoes are cooking I'll check the temperature of the ham and baste it with more orange sauce.
Then time to smash - roasted Yukon golds, roasted garlic, caramelized onions and some sour cream and parsley. OK. . where's the smasher?
The bun warmer is identical to the one we had when I was a kid that I found at Vermont Country Store. The rolls are baked earlier in the day, then heated gently in the bun warmer.
Everything is ready.
The table is set. The wine is poured.
I think Mom and Grandma would approve.