Easter, Smithfield Ham and getting tagged

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Happy Easter!
We go from the darkness into the light.

I got tagged not once, but twice! We have this blog thing going on to see what each of us can come up with for Easter supper. I was tagged by Brandie at The Country Cook and Chris at Cooking With Kick. All in one week.
So here is my pick for Easter Supper.
 The main dish is a Easter Ham in honor of Julia Child. She has always been an inspiration to me. My family loves this recipe. I live about 45 minutes from Smithfield Virginia. So, I chose to use a Smithfield ham for this recipe. You  can use any ham you like. I hope you enjoy it as much as my family does.
So before you make this ham perhaps you should have Biscuits and Gravy for breakfast.
Braised Whole Ham
In wine and aromatic vegetable
adapted from The Way To Cook
14 pound bone-in fully cooked ham
1 cup sliced carrots
1 cup sliced onions
1 cup sliced celery
1 teaspoon peppercorns
1 teaspoon allspice
2 teaspoons thyme
3 bay leaves
2 cups of dry white wine
 (I used Chardonnay)
2 cups chicken broth
Preheat the oven to 325 degrees.
Unwrap the ham and remove any strings or other extraneous matter. Rinse the ham under running water. Place the ham in a dutch oven, strew the vegetable around it. sprinkle the seasoning over it, pour the wine over top and add the chicken broth.
Set the dutch oven in the lower third level of the oven and braise for 2 1/2 to 3 hours. Baste occasionally with the juices from the pan. It is done when an internal temperature is at 130 degrees. Strain the braising liquid from he pan, pressing juices out of the vegetable with the back of a spoon. Degrease the liquid and taste. If it is to salty, dilute with strong plain chicken stock.
 Serve the ham juices as they are or make a gravy by combining 1/3 cup of flour to 1/3 cup butter or peanut oil. Make a loose paste. Stir over moderate low heat with a wooden spoon for 6-10 minutes until medium brown. Remove from heat and add the ham stock. Whisk until smooth and thick.
So to go with that Julia Child ham I have Fire and Ice Salad and Eggplant Gratin. Along with Spicy Black Eyed Peas you can use Nanny’s Yeast Rolls to sop up all the ham juice . You get to wash it all down with Blueberry Iced Tea.
The finale will be Chocolate Dump Cake, it is in a crock pot. All you have to do is set it and go.

Now I am going to pass the torch on to these bloggers and share the love. Lets see what we can make for our next holiday. That would be Memorial Day. OK, Lets see what y’all come up with!
Cooking With Kick
Comfy Cuisine
The Country Cook
That Skinny Chick Can Bake
The Church Cook
Canning WIfe
Dricks Rambling Cafe
and last but not least
Sublime Hodge Podge
Peace be with you,
Veronica
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5 Responses to “Easter, Smithfield Ham and getting tagged”

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    Susan Lindquist — April 24, 2011 at 10:14 pm

    We had a spiral cut ham and loved it! Leftovers packed off with the kids … everything was so good! Bet your ham was a winner too!

    Happy Easter! He is risen!

    Reply

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    The Country Cook — April 25, 2011 at 3:56 pm

    You can’t go wrong with a good Smithfield Ham. I like that gravy too. I’ve never made a gravy like that – sounds really good!

    Reply

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    Chris "Kickstart" Beason — April 26, 2011 at 1:12 am

    Smithfield Hams are good! Will definitely have to try the gravy next time I make one.

    So I have a whole month to figure out my Memorial Day tag right? :)

    Hope you had a wonderful Easter!

    Reply

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    4
    Veronica Gantley — April 26, 2011 at 9:42 am

    Yup!

    Reply

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    SKIP TO MALOU — April 30, 2011 at 1:53 pm

    It’s still easter week right? So it’s not too late to greet you a happy easter! When a holiday sets in making my own ham is in my list but well my table has yet to see that haha.
    Great to meet you Veronica!

    Reply

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