Today being Saturday, I had time for a more elaborate meal. I also had to make room in my freezer for a 1/4 beef (from a huge animal apparently) arriving tomorrow. My brother-in-law and I started going halves together last summer and started buying and splitting 1/2 of a grass-fed cow. The meat is SO much better, although the taste did take some getting used to. It’s also forced me to be a lot more creative while cooking since I’ll get cuts of beef I normally wouldn’t buy. So, while shuffling through the chest freezer, I discovered an almost 7 lbs ham I bought a little while ago and decided that sucker needed to be cooked up! I made a maple Dijon glaze for the ham and served it alongside some roasted broccoli and creamy garlic mashed potatoes with spinach.
The fam was pretty receptive to the meal. The ham was moist and tangy from the glaze, the broccoli crispy and tasty.. and the mashed potatoes? Fabulous…unless you ask G. I believe his exact words were “You know how much I love mashed potatoes?” “Yes,” I replied. “Well, he paused, you may have just ruined them for me!”
Tough luck, sucker. I luuuuurved them.
Maple Dijon Glazed Ham
1 bone-in ham (approx 6-7 lbs)
3/4 cup water
1/2 cup maple syrup
1/2 cup brown sugar
2 tbsp whole-grain Dijon mustard (I didn’t have any whole grain on hand and just used the smooth stuff)
1/2 tsp cinnamon
1/2 tsp nutmeg
Pre-heat oven to 325 degrees F. Place ham in roasting pan and pour water into the bottom of the pan. Cover (with lid or aluminium foil) and bake for about 1h20-1h40 until heated through. Remove from the oven.
To make the glaze, put the rest of the ingredients in a small sauce pan over low to medium heat and heat until simmering. Simmer for 2 minutes and remove from heat. Let it cook a minute until it thickens slightly and then pour or brush half over ham. Return to oven to 10 minutes then baste ham with the rest of the glaze. Return to oven until the glaze is caramelised and bubbly. Remove from the oven and set aside. Tent with foil and allow to ham to rest 10 minutes before slicing. Perfection!!!
Creamy Garlic Mashed Potatoes with Spinach
4 large Yukon Gold potatoes, peeled and diced
2-3 cups of baby spinach
3 tbsp butter
4 gloves garlic, finely chopped
1/2 cup of milk ( I used 2% as that’s what I had on hand)
One huge dollop of low-fat cream cheese ** I’ll admit, I really just eyeballed this whole recipe!
Place potatoes in a pot and cover with water. Salt the water and boil until the potatoes are tender.
Drain potatoes and set aside. In the hot pot, melt the butter and add garlic. Cook garlic 1-2 minutes. Stir in cream then add the spinach. Throw in some cream cheese (as much as your little heart desires… Mine desired a lot!) and stir until melted. Return potatoes to pot, add salt and freshly cracked pepper
Mash until the potatoes have reached your favourite mashed potato consistency.
1 lb broccoli, cut into medium-sized florets
1 tbsp olive oil
1 tsp sesame oil
1 tsp soy sauce
1 tbsp toasted sesame seeds
Pre-heat oven to 425 degrees. Cut broccoli into medium-sized florets, toss with olive oil, sesame oil and soy sauce. Lay out the broccoli in a single layer on a cookie sheet and place in oven for about 12-15 minutes until veggies are slightly browned. Remove from oven and sprinkle with toasted sesame seeds.
A feast for (little) kings!