29 December 2018

Weekend Cooking: Recipe Organizing and Glazed Ham

Baked glazed ham recipeWelcome to the last Weekend Cooking post of the year. As is the case with many of you, we've been enjoying the holidays . . . and all the holiday food.

I haven't done much cooking at all this week. I made a ham for Christmas Eve, which provided several meals, ham and bean soup, and ham sandwiches. It's like Thanksgiving all over again! I'm really ready for some lighter meals.

Do you make food or cooking or diet resolutions? I don't, but I'm always looking for better, easier ways to organize my recipes and plan my dinners. A few weeks ago, Melissa (MelissaFirman.com) wrote about an app called Plan to Eat, which was having a 50% off sale at the time.

Yesterday I learned about another one called Copy Me That, and a friend was recently praising Paprika. I don't use any of these . . . yet. I'm exploring to see which program might work for me. I like the idea of having digital copies of my tried-and-true recipes plus an easy way of dropping them into a meal plan calendar. These programs also automatically generate a shopping list. I wonder if they also calculate nutritional data.

I'll let you know if I decide to give one of these apps a try. In the meantime, I'll muddle along.

In case you're in need of a good ham recipe, our favorite comes from the now-defunct Cuisine magazine (the USA version). I first tried this in the early 1980s, and it's been my go-to ever since. I've tweaked the recipe over the years, and my version is the one printed here.

Note: I didn't photograph our ham, so I took this photo from the Martha Stewart website -- it has the right look!

Ham with Ginger-Brandy Glaze
Glazed ham recipeAdapted from an old USA Cuisine magazine

  • 8-pound, bone-in spiral cut ham
  • Whole cloves
  • Zest of 1 orange
  • 1/2 cup fresh orange juice
  • 1/2 cup brandy or bourbon
  • 2 tablespoons current jam or sour cherry jam
  • 1 tablespoon dry mustard
  • 1 teaspoon ground ginger
Heat oven to 300°F.

Place whole cloves in the ham, poking them into the spaces between the slices.

Place the ham, flat side down, a roasting pan. Pour in about 1 cup of water (just enough to cover the bottom of the pan) and cover loosely with foil. Bake in the center of the oven for 30 minutes.

Meanwhile mix the orange zest and orange juice in a small bowl. Remove the foil from the ham and pour the juice and zest over top. Bake for 1 hour, basting occasionally.

Meanwhile, combine the brandy, jam, mustard, and ginger. Whisk (or use a small blender) until smooth. Spoon the glaze over the ham, and continue baking until the ham is deep brown, basting every 10 minutes or so, about 30 minutes. You want to bake the ham for a total of 15 minutes per pound, so you might have to adjust the three baking times.

Transfer the ham to a cutting board and let stand 10 minutes before carving.
Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

NOTE: Mr. Linky sometimes is mean and will give you an error message. He's usually wrong and your link went through just fine the first time. Grrrr.


Mae Travels 12/29/18, 6:06 AM  

With a ham that size, delicious as it sounds, I assume you had more than 2 people at your Christmas dinner! Who was the pundit that defined eternity as "two people and a ham" ?

Happy New Year!

best... mae at maefood.blogspot.com

Tina 12/29/18, 8:15 AM  

Nice recipe, I like that combo of orange juice and bourbon. Just checked out the links you provided to Paprika & Copy That. I think I tried one of those recipe apps and a food logging app last year. I started off using it constantly but then just stopped. Maybe I’ll give it another whirl.

I ought to have linked/posted my Christmas movie the week before!

Molly 12/29/18, 8:26 AM  

My daughter turned me on to Paprika last Christmas and I thoroughly enjoy it (especially the integration between my Mac and iPhone for easy grocery store reference). I have not heard of the other two apps before, but will definitely check them out. I am vowing to live a healthier life in 2019 - which includes less processed food and more home cooking :)

Happy New Year!

bermudaonion 12/29/18, 9:06 AM  

I probably would have enjoyed those apps several years ago but I don't cook enough to make them worth my while now.

Claudia 12/29/18, 9:47 AM  

Probably I'll continue to use my "fly by the seat of pants" ap. Though, I did buy two used cookbooks yesterday at our local book trade in place, one Ruhlman's Twenty and the other, Slow Food Fast by Warden. I've been expanding the use of my pressure cooker and made a great kalua pork in it for a family Holiday dinner.

Jackie McGuinness 12/29/18, 12:00 PM  

Ham is one of my all time favourite foods! My mother always boiled hers but I now do mine in the oven with a can of (horrors) coke!

Carole 12/29/18, 3:53 PM  

I solved my Food on Friday problem by moving it to be a monthly event rather than weekly. Maybe that would work for You? Thanks for hosting this very enjoyable link up. Cheers from Carole's Chatter

Julie 12/29/18, 4:18 PM  

I've been using Plan To Eat for a few years now. Like many people I jumped in and added most of my recipe cards and planned a few weeks...and then stopped. I guess because I'm feeding just me, I don't need to plan a lot. That said, I like the recipe organization, the import capabilities, the affiliate program (not that I've had anyone use it,) and the ability to share your entire collection with other people. These days I use it more as a repository to save recipes and to plan the occasional week or two of meals. Thumbs up for Plan to Eat from me!

rhapsodyinbooks 12/30/18, 9:33 AM  

The glaze sounds fantastic. I could see using it for other dishes too!

Tara @ Tales of a Book Addict 1/1/19, 9:42 AM  

I've been using Plan to Eat for a little over a year. I enjoy it. It took me forever to get a good amount of my recipes in there (thank goodness for the import from a website option!) but I find it really easy to have a visual of my recipes - it definitely makes putting together a weekly meal plan a lot easier if it's all there in front of me rather than me trying to figure out the dreaded "what should I make this week". It also has a tagging system, so I've got a lot of recipes tagged as "not tried yet" so if I want to try something new I can sort by that and pick from there.

SuziQoregon 1/4/19, 11:06 AM  

I've been using Paprika for a little over a year and love it. I like having recipes on my iPad to use in the kitchen and synced to my phone for grocery shopping. It's easy to modify recipes when I make my own changes.

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