Since I’m sitting on the couch preparing to take a nap (just not sure why I’m tired.....lol) I thought I would share our families Christmas Day “linner” tradition...
It starts with a cherry wood smoked carving ham. We get the private selection from Freddie’s. It also comes with a cherry apple glaze that is yummy. Since it is fully cooked just looking to warm and glaze so on it goes @225
Once the ham goes on the Yukon folds get peeled and sliced on the mandolin.
Onions, garlic, thyme, butter, & white wine.
A little flour then heavy cream and some milk then simmer with some bay leaves.
After an hour I start glazing it. I glaze just enough that it won’t run off but get tacky.
Once the potato’s are starting to soften they go in the dish.
I also put the ham on a pan to keep the glaze from dripping on the heat plate and burning. Also continue to build up the glaze thickness by adding another layer of glaze each 15 min.
Once the spuds are done a layer of med cheddar is added.
At this point the ham is transferred to sit under the broiler to finish the glaze. As an FYI when using the gas broiler with sugar you don’t walk away unless you want a fire......
As I watch it I a cycle it in and out of the oven to keep the sugar from burning. I’m looking for just under a crisp glaze texture.
Bingo resting ready to to slice.
The slicing, the thin end...
The thick end.
The Christmas Ham Plate!
Sliced Ham Money!
It starts with a cherry wood smoked carving ham. We get the private selection from Freddie’s. It also comes with a cherry apple glaze that is yummy. Since it is fully cooked just looking to warm and glaze so on it goes @225
Once the ham goes on the Yukon folds get peeled and sliced on the mandolin.
Onions, garlic, thyme, butter, & white wine.
A little flour then heavy cream and some milk then simmer with some bay leaves.
After an hour I start glazing it. I glaze just enough that it won’t run off but get tacky.
Once the potato’s are starting to soften they go in the dish.
I also put the ham on a pan to keep the glaze from dripping on the heat plate and burning. Also continue to build up the glaze thickness by adding another layer of glaze each 15 min.
Once the spuds are done a layer of med cheddar is added.
At this point the ham is transferred to sit under the broiler to finish the glaze. As an FYI when using the gas broiler with sugar you don’t walk away unless you want a fire......
As I watch it I a cycle it in and out of the oven to keep the sugar from burning. I’m looking for just under a crisp glaze texture.
Bingo resting ready to to slice.
The slicing, the thin end...
The thick end.
The Christmas Ham Plate!
Sliced Ham Money!