Ain’t No Ham Like the One I Know by L

Ham here. Ham there. Ham everywhere. In our house, Christmas dinner isn’t a dinner without a ham.

Hamon:Filipino Style!

Hamon:Filipino Style!

One of the guest stars at our family’s table during these holidays was the deliciously sweet and tender Filipino Hamon! It’s so simple to make and will leave your taste buds wanting more! This post will be short as I know many of you are busy getting ready to say farewell to 2012 and welcome the new year.

So, I’ll say on behalf of The Prague Basket, we hope you and your family had the merriest of Christmases and may 2013 bring you much fortune, happiness, love, joy and good ham!

Filipino Hamon  (best if prepared the night before serving)

All set for the carving!

All set for the carving!

1 Cured Pork Butt on the bone, with or without skin, it is up to you, so are the grams and kilos)

1 bottle of beer

1/2 container of pineapple juice

1 liter bottle of  7/up or Sprite

2 bay leaves

1/2 -1 cup of brown sugar (depends on how large your ham is)

Sliced pineapple rings

Maraschino cherries

Parsley

In a large pot, add all the liquid ingredients, ham and 2 bay leaves.

Let the marinade come to a boil and then turn the heat down.

Let the ham simmer for 30 minutes.

Then let it sit overnight. Be sure to rotate it at some point.

For the next day…

Heat oven to 200 celsius or 400 fahrenheit.

Place ham in a large baking pan.

Take a brush and glaze the ham with the liquid marinade.

Then rub the ham with brown sugar. Make sure it is evenly coated.

Bake for 30 minutes.

Garnish with sliced pineapple rings, maraschino cherries and parsley.

Best way to have leftover ham!

Best way to have leftover ham. A post-Christmas ham and cheese sandwich!

Advertisements

A Celebration of parenthood AND local markets! – By Nikki

Mustard Fruits and Baked Ham

Last week, Allison and myself threw a non-traditional baby shower for our two good friends who live in Holland. It is a friendship that has strength and no relocation or distance could stop us from throwing an incredible party to celebrate our friends’ upcoming adventure of parenthood! With the menu planning already in effect, I spent a week picking up things here and there from various grocery stores, making sure I had everything I needed to make my dishes. By Tuesday, I was starting to panic after visiting my third store of the week looking for pecans and figs. These were two main ingredients in two separate dishes and I NEEDED them. I began assessing my schedule for the week trying to decide how I would rearrange an afternoon to make a special trip to the Billa in Dejvicka- the only place I have ever bought both of these culinary delights at the same time! Then Wednesday afternoon, I got off the green line metro at my usual stop, Jhiro z Podebrad, and the farmers market was hustling and bustling… I scanned for the orange tent and it was there- the dried fruit and nut vendor! I was in luck, and that afternoon, I walked home with 200 grams of big, beautiful dried figs and 500 grams of natural pecans!

Desserts: Lemon Squares, Chocolate Brownies, and Pecan Squares… and a few strawberries!

You might be thinking what did I actually use the figs and pecan for? The figs were a complimentary ingredient for the Mustard Fruits to go with my baked ham and the pecans were the star ingredient for the sweet and buttery Pecan-Shortbread squares. Both recipes were gobbled up with flattering compliments and many trips to the kitchen for second helpings.  I have to admit, these are the moments when I am thankful for the consistency of the local farmers markets around town…  and I realize that there is no need to panic because I know that if the vendor I need is not set up in their usual spot on Wednesday then they will be there on Friday and/or Saturday! I can rest easy… and enjoy! – Nikki

Below are links to the recipes I used last weekend!

Mustard Fruits Recipe

http://www.marthastewart.com/343422/pecan-squares