"There is a huge amount of freedom that comes to you when you take nothing personally." ~ Don Miguel Ruiz
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We had a fun and relaxing Easter at our son's place this year, great day for Easter egg hunts and playing outside in spite of the wind... which reminds me, I found this cool wind map! No cooking today, instead we are heading over to our daughter's for 'dumpster chicken' as we help with a cleaning purge ( it is spring!) and filling a dumpster at her house.
RECIPE OF THE WEEK
Our son cooked the ham for Easter dinner this year and when I asked if he would share the recipe he said it's "Jimbo's Hambo" from Guy Fieri at foodnetwork.com. It was delicious!
JIMBO'S HAMBO with Pineapple Mango Salsa
- 8-10 pound smoked ham
- Whole cloves
Preheat oven to 350 degrees F. Slice ham diagonally approximately 1 1/2 to 2 inches deep, from left to right and then right to left making diamonds on top of the ham. In each point of a diamond press a clove. Place ham in roasting pan, on cooking rack. Add small amount of water to base of pan to keep drippings from burning.
Bake for 1 1/2 hours. Meanwhile, prepare glaze and salsa.
GLAZE
- 2 tablespoons olive oil
- 1/2 cup minced yellow onion
- 5 cloves garlic, minced
- 3 tablespoons cognac
- 1/4 cup yellow mustard
- 1/4 cup dijon mustard
- 1/2 cup pineapple juise
- 1/3 cup apple juice
- 1 1 2/ tablespoons brown sugar
- 1/4 cup honey
- Salt
- Freshly ground black pepper
Heat the olive oil over medium heat in a large saute pan. Once heated, add the onions and garlic and saute until the onions become translucent. Remove pan from heat and carefully add cognac (the alcohol can flame up). Return the pan to the heat and let reduce for 2 minutes. Add mustards, pineaple juice, apple juice, brown sugar and honey. Season to taste with salt and pepper. Turn down heat to low and allow to reduce by 1/3, about 15-20 minutes. Set aside.
SALSA
- 1 red jalapeno, seeded and finely diced
- 1 pineapple peeled cored and quartered
- 2 mangos, peeled and cored
- 1 red onion, minced
- 1 tablespoons olive oil
- 1/2 lemon, juiced
- Salt
- Pepper
Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill marked and caramelized, about 2-3 mintues per side. Remove and let cool, then slice fruit into 1/2 by 1/2 inch. Toss in a large bowl with remaining ingredients to combine. Season with salt and pepper to taste. Set aside.
After ham has baked 1 1/2 hours, biberally apply mustard glaze to ham. Bake another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes. Slice and serve with salsa.
Sharlene Hensrud, RE/MAX Results - Email - HomesMSP.com
