You could make this with cranberry sauce, or even a tart raspberry sauce, but I liked it with the Red Currant Syrup I made earlier this year. This was excellent on smoked ham.
1 cup Red Currant Syrup
1 large shallot, peeled
2 tsp Dijon mustard, or to taste
1 Tbsp cider vinegar
Combine all ingredients in a blender and whiz until well blended. Use immediately or store in the refrigerator for up to several days (it improves after sitting for a day or so, as the flavors more fully blend).
Use to glaze ham as it bakes, and/or as a sauce at the table. Bring to room temperature before serving at the table.
Makes about 1 1/2 cups of glaze.
Showing posts with label ham. Show all posts
Showing posts with label ham. Show all posts
Monday, December 29, 2014
Tuesday, January 8, 2013
Spanish-Style Lentil Stew with Red Pepper and Ham
And thus were finished the last of the Christmas ham leftovers.
Like many Mediterranean cuisines, ham is popular in Spanish food, as are sweet red peppers. Here I rounded out the theme by seasoning with pimentón, which is Spanish sweet smoked paprika. Pimentón is not available in Greenfield so I got mine via mail order. If you don't have any, try substituting a combination of regular paprika and chili powder. It's not the same, but it's passable.
Olive oil
5-6 cloves garlic, minced
1 large onion, diced
2 cups dry lentils
6+ cups chicken stock
3 red bell peppers, diced
2-3 cups diced cooked ham
1 tsp pimentón
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onion and saute over medium-high heat for 2-3 minutes. Add the lentils and stock. Bring to a boil, then reduce heat and simmer until lentils are tender, about 30 minutes. About 15 minutes into the lentil cooking time, add the red peppers, ham, and pimentón. The peppers will cook until they nearly melt into the stew, in a good way, but if you like them crisper, wait and add them at the very end. When the lentils are nice and tender, taste the stew and add salt and pepper to taste.
Serves about 6.
Like many Mediterranean cuisines, ham is popular in Spanish food, as are sweet red peppers. Here I rounded out the theme by seasoning with pimentón, which is Spanish sweet smoked paprika. Pimentón is not available in Greenfield so I got mine via mail order. If you don't have any, try substituting a combination of regular paprika and chili powder. It's not the same, but it's passable.
Olive oil
5-6 cloves garlic, minced
1 large onion, diced
2 cups dry lentils
6+ cups chicken stock
3 red bell peppers, diced
2-3 cups diced cooked ham
1 tsp pimentón
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onion and saute over medium-high heat for 2-3 minutes. Add the lentils and stock. Bring to a boil, then reduce heat and simmer until lentils are tender, about 30 minutes. About 15 minutes into the lentil cooking time, add the red peppers, ham, and pimentón. The peppers will cook until they nearly melt into the stew, in a good way, but if you like them crisper, wait and add them at the very end. When the lentils are nice and tender, taste the stew and add salt and pepper to taste.
Serves about 6.
Tuesday, January 1, 2013
Mediterranean Ham and White Bean Soup with Tomatoes and Garlic
Great made with leftover ham - put the whole ham bone in to simmer with the soup if you have one. Tomatoes, garlic, and thyme give this soup a Mediterranean feel. Canned tomatoes work well here; chop them if they are whole. If you want to use frozen ones, make sure to skin them and drain them well. Make sure to soak the beans ahead of time. You can do it overnight, or start them soaking in the morning to make the soup in the afternoon.
Olive oil
8-10 cloves garlic, minced
2 medium onions, diced
2 cups white beans, soaked, drained, and rinsed
3 cups chopped cooked tomatoes
2-3 cups cooked cubed ham, plus the bone if you have it
6 cups chicken stock
2 tsp dried thyme
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onions and saute over medium high heat until soft and a little browned. Add the beans, tomatoes, ham (plus bone if using), stock, and thyme. Bring to a boil, then reduce heat and simmer for 1-2 hours, until the beans are tender. Remove the bone if it's in there, and add salt and pepper to taste.
Serves 6-8.
Olive oil
8-10 cloves garlic, minced
2 medium onions, diced
2 cups white beans, soaked, drained, and rinsed
3 cups chopped cooked tomatoes
2-3 cups cooked cubed ham, plus the bone if you have it
6 cups chicken stock
2 tsp dried thyme
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onions and saute over medium high heat until soft and a little browned. Add the beans, tomatoes, ham (plus bone if using), stock, and thyme. Bring to a boil, then reduce heat and simmer for 1-2 hours, until the beans are tender. Remove the bone if it's in there, and add salt and pepper to taste.
Serves 6-8.
Wednesday, December 26, 2012
Maple Mustard Glaze for Ham
We had our usual holiday ham for Christmas, from Hager's this year. My sister and I put together this glaze, which was delicious. Sweet but not too sweet, tempered by tangy vinegar and mustard. This would also work well to toss with cubed squash or sweet potatoes for roasting.
1/3 cup maple syrup, preferably grade B (dark)
2 Tbsp cider vinegar
1-2 Tbsp spicy brown mustard
Salt and pepper to taste
Combine all ingredients in a small saucepan and cook over medium heat, whisking until smooth. Simmer until somewhat reduced, then refrigerate until ready to use.
Makes enough for one 10+ pound ham.
1/3 cup maple syrup, preferably grade B (dark)
2 Tbsp cider vinegar
1-2 Tbsp spicy brown mustard
Salt and pepper to taste
Combine all ingredients in a small saucepan and cook over medium heat, whisking until smooth. Simmer until somewhat reduced, then refrigerate until ready to use.
Makes enough for one 10+ pound ham.
Sunday, April 15, 2012
Grilled Ham Steak
If you love ham but find a whole ham is a lot to cook for any old night, get your hands on some ham steaks. Many local pork farmers offer these - essentially 1/2-3/4 inch cross slices out of the whole ham. A single ham steak will typically feed 2-4 people. An added bonus - they are great on the grill!
No recipe is really needed here. Make sure you bring the steak to room temperature before cooking, then grill over a medium-hot fire for 4-5 minutes per side and serve.
Ham steaks are great served straight with no condiments, but you can also pass mustard at the table or any glaze you'd serve with a baked ham, though I personally think the savory or tangy ones work better with grilled ham than the sweet ones.
No recipe is really needed here. Make sure you bring the steak to room temperature before cooking, then grill over a medium-hot fire for 4-5 minutes per side and serve.
Ham steaks are great served straight with no condiments, but you can also pass mustard at the table or any glaze you'd serve with a baked ham, though I personally think the savory or tangy ones work better with grilled ham than the sweet ones.
Monday, March 5, 2012
Pasta Soup with Ham and Beans
A simple, peasant style soup, quick and easy to throw together when you don't have much in the fridge. Feel free to substitute cooked sausage, a bit of bacon, or even shredded chicken for the ham. And you can always toss in more vegetables if you like, maybe carrots or tomatoes or perhaps some chopped greens at the very end. A Parmesan rind would also add nicely to the flavor if you have one in the freezer.
Olive oil
8-10 cloves garlic, minced
1 medium onion, finely chopped
1 1/2 - 2 cups cubed cooked ham
1 1/2 - 2 cups cooked white beans (or kidney beans)
Chicken stock (or ham stock if you have it)
8 oz. uncooked pasta (shells, gemelli, or macaroni are good)
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onion and saute for 3-5 minutes, until tender. Add the ham and beans and enough stock to generously cover, bearing in mind you'll need to cook pasta in the liquid. Bring to a boil, then add the pasta and cook until tender. Add salt and pepper to taste.
Serves 4-5.
Olive oil
8-10 cloves garlic, minced
1 medium onion, finely chopped
1 1/2 - 2 cups cubed cooked ham
1 1/2 - 2 cups cooked white beans (or kidney beans)
Chicken stock (or ham stock if you have it)
8 oz. uncooked pasta (shells, gemelli, or macaroni are good)
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onion and saute for 3-5 minutes, until tender. Add the ham and beans and enough stock to generously cover, bearing in mind you'll need to cook pasta in the liquid. Bring to a boil, then add the pasta and cook until tender. Add salt and pepper to taste.
Serves 4-5.
Sunday, March 4, 2012
Ham with Apple Cider-Dijon Glaze
Every so often I send my husband to the farmers market on his own, and I never know what surprises he is going to bring home. A couple months ago it was a 5-lb ham. Delicious no doubt, but not exactly something to cook up on a Tuesday night for the three of us. So it's been sitting in the freezer ever since. Yesterday I decided it was time to use it and we invited some friends over to help with the eating. I made a tangy-sweet glaze to go with it from some of the season's last apple cider.
1 5-6 lb bone-in cured ham
2 cups apple cider
1/2 cup cider vinegar
1/4 cup Dijon mustard
1 cup brown sugar
1-2 tsp ground cayenne (optional)
Preheat the oven to 325 degrees.
Place the ham flat side down in a roasting pan. Make criss-cross cuts about 1/2-inch deep across the top and sides. Place the ham in the oven and bake for 30 minutes.
While you start cooking the ham, put the glaze together (all remaining ingredients) in a wide bottomed pan such as a braising pan or Dutch oven (this is important; it will not reduce fast enough with a regular saucepan). Whisk them together, bring to a boil, then simmer until much reduced. Turn off the heat and let it sit; it will thicken somewhat.
After the ham has cooked for the first 30 minutes, pull it out and baste it with some of the glaze. Return to the oven for 20 minutes, then add more glaze. Cook the ham for another 20 minutes, then insert a thermometer into the middle of the meat. The ham is done when it reaches 135-140 degrees. Try not to overcook as it will start to dry out. If it needs more time, glaze again and return to the oven until done. (For a larger ham it may take 2 hours or so total.)
When the ham is done, let it rest for 10 minutes or so, then slice and serve. Pass remaining glaze at the table as a sauce.
Serves 8-10.
1 5-6 lb bone-in cured ham
2 cups apple cider
1/2 cup cider vinegar
1/4 cup Dijon mustard
1 cup brown sugar
1-2 tsp ground cayenne (optional)
Preheat the oven to 325 degrees.
Place the ham flat side down in a roasting pan. Make criss-cross cuts about 1/2-inch deep across the top and sides. Place the ham in the oven and bake for 30 minutes.
While you start cooking the ham, put the glaze together (all remaining ingredients) in a wide bottomed pan such as a braising pan or Dutch oven (this is important; it will not reduce fast enough with a regular saucepan). Whisk them together, bring to a boil, then simmer until much reduced. Turn off the heat and let it sit; it will thicken somewhat.
After the ham has cooked for the first 30 minutes, pull it out and baste it with some of the glaze. Return to the oven for 20 minutes, then add more glaze. Cook the ham for another 20 minutes, then insert a thermometer into the middle of the meat. The ham is done when it reaches 135-140 degrees. Try not to overcook as it will start to dry out. If it needs more time, glaze again and return to the oven until done. (For a larger ham it may take 2 hours or so total.)
When the ham is done, let it rest for 10 minutes or so, then slice and serve. Pass remaining glaze at the table as a sauce.
Serves 8-10.
Monday, March 14, 2011
Pasta with Spinach Alfredo Sauce
Fresh local spinach from the coop! This makes a beautiful green sauce with a gentle flavor, and my leafy-green-eschewing three year old scarfed down several servings. I tossed in some diced cooked ham as well (still working through the Christmas leftovers, though it's not exactly a chore!), but chicken would also work well here, or for a vegetarian version, add some cannellini beans.
1/2 lb spinach, stemmed
1 lb dry pasta
Water
Olive oil
Salt
2 Tbsp butter
2 cups diced cooked ham or chicken, or beans (optional)
2 eggs
1/2 cup heavy cream
1 cup grated Parmesan
Steam the spinach for a minute or two until it is thoroughly wilted but not mushy. Puree until smooth, then set aside (you can do this in advance if you like).
Cook the pasta in a pot of salted boiling water with a little olive oil, then drain when done. Make the rest of the sauce while the pasta cooks.
Melt the butter in a medium saucepan, then add the spinach puree and the ham, chicken, or beans (if using). Warm briefly over low heat, then turn off the burner.
Heat a medium bowl by filling it briefly with hot water. Beat the eggs in the warmed bowl, then add the cream and Parmesan and stir well.
When the pasta is done and drained, stir in the spinach mixture. Then stir in the cream mixture until everything is well coated. Serve hot.
Serves 4-6.
1/2 lb spinach, stemmed
1 lb dry pasta
Water
Olive oil
Salt
2 Tbsp butter
2 cups diced cooked ham or chicken, or beans (optional)
2 eggs
1/2 cup heavy cream
1 cup grated Parmesan
Steam the spinach for a minute or two until it is thoroughly wilted but not mushy. Puree until smooth, then set aside (you can do this in advance if you like).
Cook the pasta in a pot of salted boiling water with a little olive oil, then drain when done. Make the rest of the sauce while the pasta cooks.
Melt the butter in a medium saucepan, then add the spinach puree and the ham, chicken, or beans (if using). Warm briefly over low heat, then turn off the burner.
Heat a medium bowl by filling it briefly with hot water. Beat the eggs in the warmed bowl, then add the cream and Parmesan and stir well.
When the pasta is done and drained, stir in the spinach mixture. Then stir in the cream mixture until everything is well coated. Serve hot.
Serves 4-6.
Sunday, February 13, 2011
Split Pea Soup with Ham and Root Vegetables
Another great winter soup. Use whatever root vegetables you like. Carrots are nice for color and sweetness, but turnips, rutabaga, potatoes, parsnips, etc. would all work here. Use ham stock if you have it, otherwise chicken or vegetable.
2 cups dry split peas
1 bay leaf
1 medium onion, finely chopped
3 medium carrots, in rounds
1 small-medium celeriac root, peeled and cubed
Water and/or stock
1 Tbsp spicy brown mustard
2 cups cubed cooked ham
Salt and pepper to taste
Place the split peas, bay leaf, and vegetables in a soup pot and cover generously with water. Bring to a boil, then partially cover and simmer for about an hour, until the peas are nice and soft. Stir in the mustard and mix well, then add the ham. Add salt and pepper to taste. Serve hot.
Serves about 6.
Variation: Cook the split peas first, with the bay leaf, for about an hour. Remove the bay leaf and puree the peas partially or fully. Then add the remaining ingredients and cook until the vegetables are tender.
2 cups dry split peas
1 bay leaf
1 medium onion, finely chopped
3 medium carrots, in rounds
1 small-medium celeriac root, peeled and cubed
Water and/or stock
1 Tbsp spicy brown mustard
2 cups cubed cooked ham
Salt and pepper to taste
Place the split peas, bay leaf, and vegetables in a soup pot and cover generously with water. Bring to a boil, then partially cover and simmer for about an hour, until the peas are nice and soft. Stir in the mustard and mix well, then add the ham. Add salt and pepper to taste. Serve hot.
Serves about 6.
Variation: Cook the split peas first, with the bay leaf, for about an hour. Remove the bay leaf and puree the peas partially or fully. Then add the remaining ingredients and cook until the vegetables are tender.
Friday, February 11, 2011
Pasta with Smoked Ham and Cheddar Sauce
Homemade macaroni and cheese, dressed up a little with some top quality ham (yes, I've still got some of that awesome Christmas ham from Hager's in the freezer!). Local meat, local cheese, local milk. A good quality whole wheat pasta works well here.
3 Tbsp butter
3 Tbsp all-purpose flour
2 1/2 cups milk (room temperature is best)
8 oz. shredded sharp cheddar
1 lb cut pasta (penne rigate is good)
2-3 cups cooked cubed or shredded smoked ham
Start by making a classic white sauce: Melt the butter in a heavy saucepan or deep skillet, then stir in the flour. Keeping the heat very low, whisk it constantly as it browns and thickens, bubbling. Slowly whisk in the milk a little at a time, over low heat. Whisk constantly until the sauce thickens a bit, then raise the heat to medium until the sauce reaches a simmer. Turn the heat down again at that point and cook for about 10 minutes, stirring frequently (you can switch to a spoon for this).
While the white sauce cooks, boil the pasta in a large pot of salted water.
After the sauce has simmered for its 10 minutes, remove it from the heat and stir in the cheese, a handful or so at a time, until it melts. Stir in the ham.
When the pasta is done, drain it and return it to the pot. Pour the sauce over it and stir to coat evenly. Serve hot.
Serves 4-6.
3 Tbsp butter
3 Tbsp all-purpose flour
2 1/2 cups milk (room temperature is best)
8 oz. shredded sharp cheddar
1 lb cut pasta (penne rigate is good)
2-3 cups cooked cubed or shredded smoked ham
Start by making a classic white sauce: Melt the butter in a heavy saucepan or deep skillet, then stir in the flour. Keeping the heat very low, whisk it constantly as it browns and thickens, bubbling. Slowly whisk in the milk a little at a time, over low heat. Whisk constantly until the sauce thickens a bit, then raise the heat to medium until the sauce reaches a simmer. Turn the heat down again at that point and cook for about 10 minutes, stirring frequently (you can switch to a spoon for this).
While the white sauce cooks, boil the pasta in a large pot of salted water.
After the sauce has simmered for its 10 minutes, remove it from the heat and stir in the cheese, a handful or so at a time, until it melts. Stir in the ham.
When the pasta is done, drain it and return it to the pot. Pour the sauce over it and stir to coat evenly. Serve hot.
Serves 4-6.
Thursday, January 20, 2011
Slow Cooker Ham and White Bean Stew
After Christmas, we were in a rush to leave town, so I just shoved the leftover ham in the freezer. Yesterday I took some of it out and made this simple and tasty stew in the crock pot. Remember that you'll need to soak the beans overnight if you plan to start the stew in the slow cooker in the morning. This is a slightly different take on a soup I made around this time two years ago.
1 1/2 cups dried white beans
Water
1 bay leaf
1 medium onion, quartered
2-3 cloves garlic, unpeeled
Black pepper to taste
2-3 cups chopped cooked ham
Salt to taste
Soak the beans overnight in a couple times their volume of water.
In the morning, drain and rinse the beans and place them in the slow cooker. Add enough water to cover them by about 1/2-inch. Add the bay leaf, onion, garlic, and pepper, put the cover on, and cook on High for 7-9 hours.
Optional: when the beans are tender, you can puree them fully or partially. If you opt to do this, be sure to remove the garlic, onion, and bay leaf first.
Add the ham somewhere behalf mid-day and serving time (and, if you choose to puree the beans, after you have done so). Remove the garlic, onion, and bay leaf if you have not already done so, and serve.
Serves 4-6.
1 1/2 cups dried white beans
Water
1 bay leaf
1 medium onion, quartered
2-3 cloves garlic, unpeeled
Black pepper to taste
2-3 cups chopped cooked ham
Salt to taste
Soak the beans overnight in a couple times their volume of water.
In the morning, drain and rinse the beans and place them in the slow cooker. Add enough water to cover them by about 1/2-inch. Add the bay leaf, onion, garlic, and pepper, put the cover on, and cook on High for 7-9 hours.
Optional: when the beans are tender, you can puree them fully or partially. If you opt to do this, be sure to remove the garlic, onion, and bay leaf first.
Add the ham somewhere behalf mid-day and serving time (and, if you choose to puree the beans, after you have done so). Remove the garlic, onion, and bay leaf if you have not already done so, and serve.
Serves 4-6.
Monday, January 3, 2011
Preparing the Christmas Ham
Our ham from Hager's Farm Market turned out to be a real success. As with the ham from Bostrom Farm two years ago, it was one of the best I've ever eaten.
This year my mom cooked the ham, preparing it with a sensational sour cherry-thyme glaze. The recipes for the ham, the glaze, and the also excellent clementine-peppercorn glaze I used two years ago all came from the New York Times. Here are the links:
Sour Cherry-Thyme Glaze
Clementine-Peppercorn Glaze
Glazed Holiday Ham
This year my mom cooked the ham, preparing it with a sensational sour cherry-thyme glaze. The recipes for the ham, the glaze, and the also excellent clementine-peppercorn glaze I used two years ago all came from the New York Times. Here are the links:
Sour Cherry-Thyme Glaze
Clementine-Peppercorn Glaze
Glazed Holiday Ham
Monday, December 20, 2010
Procuring a Christmas Ham
Two years ago, we drove over to Bostrom Farm a few days before Christmas, had a chat with Kyle Bostrom, and came home with a lovely ham for Christmas dinner. All more or less on a whim. Not so easy this year. Inquiring ahead found Bostrom's all out of pork until February. Likewise Wells Tavern Farm in Shelburne, where we got our Thanksgiving turkey. We finally lucked out at Hager's Farm Market on Route 2 in Shelburne, carrying home a 13 pound ham.
Hagers Farm Market is open 7 days a week, year-round. It carries an array of meat from the Hager Brothers Farm in Colrain, along with many other local products. In addition to the ham, we bought sausage (I found another source for chorizo!) and organic eggs. They also had many maple products, honey, ice cream, local preserves and even wine.
Hagers Farm Market is open 7 days a week, year-round. It carries an array of meat from the Hager Brothers Farm in Colrain, along with many other local products. In addition to the ham, we bought sausage (I found another source for chorizo!) and organic eggs. They also had many maple products, honey, ice cream, local preserves and even wine.
Tuesday, December 30, 2008
White Bean and Ham Soup
Last night I used up the last of the Christmas ham in this very simple but satisfying soup. I threw in some fresh parsley, some of the last that I harvested from the garden a couple weeks ago. If I had had kale or other greens on hand, I would have added them as well. I bet this would be tasty with sausage or bacon instead of the ham, too.
1 large onion, chopped
6-8 cloves garlic, minced
3 cups white beans, picked over and soaked for several hours
2-3 cups diced cooked ham
Water or stock
1 cup loosely packed chopped fresh or frozen parsley (or a couple cubes if frozen in trays)
Salt and pepper to taste
Heat some olive oil in a soup pot. Add the onion and garlic and saute for 4-5 minutes. Add the beans and ham and enough water or stock to just cover them. Bring to a boil, then simmer until the beans are soft (30-60 minutes depending on the size and age of the beans and how long they soaked beforehand). Check periodically in case more liquid is needed. The end product should be a thick soup.
When the beans are tender, add the parsley and salt and pepper. Serve hot.
Serves about 4.
1 large onion, chopped
6-8 cloves garlic, minced
3 cups white beans, picked over and soaked for several hours
2-3 cups diced cooked ham
Water or stock
1 cup loosely packed chopped fresh or frozen parsley (or a couple cubes if frozen in trays)
Salt and pepper to taste
Heat some olive oil in a soup pot. Add the onion and garlic and saute for 4-5 minutes. Add the beans and ham and enough water or stock to just cover them. Bring to a boil, then simmer until the beans are soft (30-60 minutes depending on the size and age of the beans and how long they soaked beforehand). Check periodically in case more liquid is needed. The end product should be a thick soup.
When the beans are tender, add the parsley and salt and pepper. Serve hot.
Serves about 4.
Monday, December 29, 2008
Christmas Dinner
Christmas dinner was at my house for the first time ever, and my sister and I did virtually all the cooking together. Fun all around. We managed to put together a menu that featured local foods as the main ingredient in every dish.
First of all, there was the ham from Bostrom's, of course. We baked it and covered it with a clementine-peppercorn glaze that was both sweet and deliciously savory and peppery. It went beautifully with the ham.
Then we served roasted local fingerling potatoes with dried figs and garlic, roasted local butternut squash with roasted garlic, maple roasted sweet potatoes from Red Fire Farm, and green beans that I froze this summer from the farmers market, steamed and served with sauteed slived almonds and butter. It was all fantastic. Everything but the green beans was a new recipe for our holiday table, and I think a few will be repeated in future years.
First of all, there was the ham from Bostrom's, of course. We baked it and covered it with a clementine-peppercorn glaze that was both sweet and deliciously savory and peppery. It went beautifully with the ham.
Then we served roasted local fingerling potatoes with dried figs and garlic, roasted local butternut squash with roasted garlic, maple roasted sweet potatoes from Red Fire Farm, and green beans that I froze this summer from the farmers market, steamed and served with sauteed slived almonds and butter. It was all fantastic. Everything but the green beans was a new recipe for our holiday table, and I think a few will be repeated in future years.
Monday, December 22, 2008
Christmas Ham from Bostrom's
Saturday Donovan and I braved the sort-of-plowed streets and made our way over to Bostrom's Farm here in Greenfield to see if we could find something good for Christmas dinner. We had hoped to go up to Wheelview in Shelburne but decided it wasn't worth it given the condition of the roads. We got ourselves a lovely smoked ham (quite enormous, but I'm looking forward to freezing leftovers), met Kyle Bostrom, and got to introduce 15-month-old Nate to the cows (which he thought might just be really big dogs, he wasn't totally sure). We had hoped to pick up some of their bacon as well, which is really excellent, but learned that Hope & Olive had recently bought all they had. Oh well. A good endorsement anyway!
I'm going to bake the ham with a peppery citrus glaze. Half of it anyway. I might just cut it in half and only glaze part of it, since there's no way the six of us are going to consume and eight pound ham, and glazing will make the leftovers less generally useful.
If you live in Greenfield or come into Greenfield frequently, Bostom's is super convenient (it's on Colrain Road) and they have a self-serve farm stand with the meat in a freezer. They sell eggs and raw milk as well, though we didn't check to see if they had any in stock this weekend. Kyle said they are currently out of beef and are expecting to have a bunch in starting in February. They still have some pork.
I'm going to bake the ham with a peppery citrus glaze. Half of it anyway. I might just cut it in half and only glaze part of it, since there's no way the six of us are going to consume and eight pound ham, and glazing will make the leftovers less generally useful.
If you live in Greenfield or come into Greenfield frequently, Bostom's is super convenient (it's on Colrain Road) and they have a self-serve farm stand with the meat in a freezer. They sell eggs and raw milk as well, though we didn't check to see if they had any in stock this weekend. Kyle said they are currently out of beef and are expecting to have a bunch in starting in February. They still have some pork.
Subscribe to:
Posts (Atom)
Posts
