Holiday Cooking is always exciting and festive and I often wonder why I allocate these culinary wonders to a couple days a year , rather then utilizing them year round. I love ham, but frankly the only time that I cook it is either on Easter or Christmas Eve. Ham will feed a crowd and get you a couple meals to boot!

This year I tried a new Ham recipe and it was just divine.  Super Market Hams can be a bit rubbery, but with a little TLC they become something new and fabulous.

The Main Event



1 Large Ham Bone in


1  Jar Mango chutney

3 tablespoons Grainy Mustard

3 Tablespoons Ketchup

2 Tablespoons Soy Sauce

4 Cloves Garlic

Cover Ham with Warm Water in a Large Pot and let simmer for about an hour and 1/2. Let cool in Liquid and refrigerate for the next day. When Ready to serve preheat oven to 400. Mix ingredients for glaze in a food processor . Place Ham in a roasting pan trim off skin- leaving fat on. Brush Glaze on Ham and place in the over for about 45 Mins. Re-glaze periodically. I serve with Potato Gratin, a green veggie and Biscuits.


Slice remaining ham into think slices, heat in a pan with olive oil and serve with fried eggs .


Split Pea Soup



Ham Bone

2 Packages Green Split Peas

3 cloves Garlic

2 teaspoons salt

2 bay leaves

2 cups sliced carrots

Place Ham bone in a large pot fill the pot so that there is enough water to cover the bone with about an inch to spare on top. Add Garlic Cloves, salt and bay leaves. Bring to a boil, turn  down and simmer stirring occasionally. Cook for about an hour or until the Peas are fully mushy. Remove Ham bone from the soup- cut up any meat add back to the pot with the carrots- taste the soup for seasoning and adjust accord to your taste. Cook until  the carrots are just al dente. This is a lovely lunch with a crusty bread and a piece of Brie.