The Prep

I think the best way to be prepared for a quick dinner is to spend one of your days off preparing for the week. I know that a lot of times our day(s) off are spent trying to catch up from the week before, running errands, and taking kids all over the map. Much as a slow cooker does all the dirty work for you, having already cooked meat ready will save you plenty of time when tossing together dinner. I like to buy fruit and cut it up on Sunday so my kids have healthy snacks during the week. I used to keep a shelf special for them so they could get what they needed without digging into the carbs and sugars or whining for me to stop folding laundry so I could get them a snack. But back to the meat.

I've mentioned on past posts that I think a rotisserie chicken is worth the purchase just so you can freeze the meat and use it during the week. I also think that a ham is perfect for the same thing. You can buy already cooked ham, but when you compare it to the price of purchasing and cooking one yourself... well, it costs a lot more and it doesn't taste nearly as good. Try this recipe on your next day off. If you like you can serve half of it and freeze the rest. Just make sure you cut it up prior to freezing so it thaws faster and portions are easier to use. I like portioning in one cup measurements.

Ingredients:
1 ham, 10 to 12 pounds
2 onions
2 dozen whole cloves
1 or 2 bay leaves
1 cup brown sugar
1 cup cider
spiced apples &/or pineapple rings


1. Scrub the ham well and put into a large kettle. Barely cover the ham with hot water. Add the onions into which 1/2 the cloves have been stuck, and the bay leaves. Cover the kettle tightly and simmer gently, don't let the water boil. Allow 25 minutes per pound.
2. If meat thermometer is used it will register at least 155-160 when the ham is done. When the ham is done take it out of the water and remove the skin. (It should pull off easily) Put the skinned ham back in the stock in which it was cooked and allow it to cool.
3. When the ham is cold or almost so, place it in a roasting pan, fat side up, and rub the brown sugar into the fat. Score the fat diagonally two ways, thus creating diamond shaped cuts, and cutting almost through the fat. In the center of each diamond place a whole clove. Bake 1 hour in oven 325, basting with the cider after it has been in the oven 15 minutes. Increase the heat to 450 the last 15 minutes to brown it.
4. Serve with spiced apples &/or pineapple slices.