Cooking Picnic Ham – The centerpiece at dinner tonight was an 8 and 3/4 pounds fresh ham. Earlier this afternoon, it spent four hours slow roasting in the oven.
The slow roasting allowed most of the fat to render under the skin which crisped up rather nicely. It came off in two neat pieces and exposed a much thinner layer of fat.
I slashed the fat and applied a liberal coating of a vinegar based, mustard, cloves and brown sugar glaze then popped it back into the oven to brown.
The ham was well on its way to being scrumptious.
Meanwhile, on the stove, I boiled about one and half pounds of baby reds to make a quick potato salad. To be served on a bed of shredded lettuce.
Might have peeled the potatoes if Mom had been here but we’re not into removing the skin from those cute little taters. So, while still hot, I cut them into quarters and tossed them with a simple vinaigrette and finely chopped scallions.
Sorry…I never measure out the ingredients for the vinaigrette. A few sprinkles of vinegar, some sea salt, a few turns of freshly cracked pepper and a drizzle of olive oil. Toss the potatoes a couple times and repeat the process for what I hope is the other side of the potatoes! Be sure to taste test so there are no surprises.
Only thing left to do (when the potatoes have cooled) is add mayonnaise to taste. Serve the potatoes on a bed of lettuce surrounded by a few wedges of Roma tomatoes. Oh! And have your favorite barbecue sauce handy. Tonight the DH thought the glaze was not enough. You might agree with him or prefer a candied bacon glaze.
It’s still February and outside the temperature is below freezing. Dinner however was a real picnic.Print
Picnic Time! Slow roasted fresh picnic ham with a brown sugar glaze.
1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!
Please log in again. The login page will open in a new window. After logging in you can close it and return to this page.