Once upon a time, I decided to cook dinner for my entire family but knowing my father is not a fan of ham, I thought maybe I'd try to cook it a different way and he's like it more? So throw in one of my favorite drinks and a big old ham and let's see what we can create! Well, I've made it every single year since on at least one special occasion for the last 10+ years!
Sangria Ham
1 c. Sangria (for Ham)
1 c. Sangria (for you)
1 c. Citrus Juice
1/2c. Brown Sugar
Bone in Ham
Preheat over to 425 Fahrenheit then I score the ham in a diamond shape about a 1 inch to 1.5 inch deep and pack with brown sugar. I then pack the top and sides with brown sugar and put in the over for about 15-20 minutes at 425 to let the brown sugar bake to the top. Once it's baked to the top, remove from oven, reduce heat to 375 Fehrenheit and in a 2c. measuring cup, I combine 1 cup Sangria and one cup of a citrus juice, this year I used Orange Juice, but normally I will use a Pineapple or a citrus blend.
At this point in a separate wine glass, when not pregnant, I pour myself a glass of sangria! One for the Ham, one for me!
Pour one of two cups onto the ham and put back into the oven for the next 40-45 minutes and then continue every 30 minutes thereafter until the two cups is gone and then baste with juices from the bottom of the pan until the Ham reaches an internal temperature of 140 degrees. It's usually about 3.5 hrs. This will retain heat for well over an hour after well, so I usually plan to have it out one hour before dinner is to start and as soon as I remove it from the oven, I will add additional sangria to sit in for the hour, usually about half a cup but this is just extra step and doesn't need to happen so I never measure!
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Next on the menu was Pan Roasted Bacon Brussel Sprouts, Bourbon Glazed Carrots, Twice baked Potatoes, fresh made buns complete with homemade Garlic butter!Pan Roasted Bacon Brussel Sprouts
6 strips of Bacon
4c. Brussel Sprouts halved.
Butter
My recipe called to cook the bacon until crispy, chop and set aside. Then to add butter to bacon fat and cook Brussel sprouts until golden brown, toss with salt and pepper. Only change I would have made was to perhaps boil/steam the Brussel sprouts for a bit first to get the sprouts to open up a bit to allow more of the bacon flavor to seep in.
Bourbon Glazed Carrots
2 c. baby carrots
1/4 c. butter
1/4 c. brown sugar
2 tbsp. Bourbon
Boil carrots for 8-10 minutes then in separate pot, bring to a simmer the remaining ingredients, stir until thickened. Combine the two serve immediately!
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Twice Baked Potatoes
Bake Potatoes at 400 until you can insert fork and it slides off the fork with easily. Cut in half once cooled down. Scoop the insides out into a bowl, add milk, butter, salt, pepper and any other seasoning, mash and then whip with a hand held blender. Scoop back into your halves until they are full again. Put in oven on broil to make top crispy.
Homemade Garlic Butter
1/4 c. Butter
1 garlic clove finely chopped
Splash of Olive Oil
Add all 3 together and whisk/blend together.
The bun recipe was a generic recipe from my break maker, followed exactly, so I won't be posting that!
Finally... Pumpkin Crisp makes either two regular size pies or one deep dish
Filling
1 can of Pumpkin
300 ml of Evaporated Milk
1 c. brown sugar
2 eggs
1 tsp of vanilla and cinnamon.
1/2 tsp. of ground ginger, nutmeg and salt.
Crisp topping
1c. Oats
3/4 c. Brown Sugar
2 tbsp. All purpose flour
1/3 cup melted butter
1/2 tsp cinnamon.
Preheat Oven to 425, I used a pre-made pie crust and poured my Filling into the two pies crust. Bake in preheated oven for 15 minutes and then reduce heat to 350 and bake for 45 minutes. In this time, prepare the crisp topping so when pie comes out of oven, put on top of pie and return to oven for an additional 20 minutes.
The crisp added a different texture to the pie and I served warm with whipped cream and everyone licked their bowls clean!
Well there you have it! This will also be my final blog post done at Blogger.com! This Thanksgiving, I can honestly say that I'm so thankful for the love and support I have been given since starting this journey in blogging! Honestly, I started this very shy about what to post and didn't really think there was anyone who wanted to hear about my life in parenting, etc and I thought well if I can help out a few mommies, I will know that my job here is done. I started scared and eventually got over it and the more I "let go" the more I heard people tell me how much they loved my latest post, or that they laughed at my crazy preggo stories. I knew I had something!
As I make my transition over to my official website, I'm going to try to have regular content posted daily. That being said, if there is something you want my honest opinion, thoughts, or take on please shoot me an email at janette@vancitymommyd.com or if you're a business looking to take part in my small business features, product reviews or event blogging, please reach out, I have loved my part in all of these avenues so far and can't wait to continue doing so!
I will have some advertising space open for businesses to advertise and honestly looking at my numbers without a dime going into any paid marketing, makes me so excited to see what is going to happen once I actually start investing into advertisement! Each month my page views double and triple and that is all because my lovely friends, supporters and local businesses!
I love social media, testing products and falling in love with local business! I hope you enjoy these recipes and stay tuned to the new website that will have recipes posted weekly and I've got some good ones!
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