Tag: Martha Stewart

Apricot-Mustard Baked Ham for #SundaySupper

This week, the theme for Sunday Supper is “low and slow” and it couldn’t have come at a more perfect time. As tempted as I was to pull out my smoker and show you how to make my absolute favorite smoked jerk chicken thighs, I’ve had a giant ham taking up valuable real estate in my fridge for far too long. I was pushing up against the expiration date – it was time to cook that bad boy.

Here’s the thing: I don’t really like ham. I eat it at Easter, but only after drowning it in syrupy raisin sauce. I only had this one because Shop Rite gave it to me for free after spending so much money on groceries leading up to Easter.

I browsed around for recipes, ultimately settling on this one for Apricot-Mustard Glazed Ham from Martha Stewart. The flavors were simple and straightforward, which I figured would be helpful as I tried to use the leftovers, since they wouldn’t be as limiting as taking a bolder approach might have been. In the end, it was pretty good! I served it with homemade scalloped potatoes and roast asparagus and, while it wasn’t my favorite meal of all time, it was definitely enjoyable.

But the best part of making a baked ham? Using the leftovers to make Cuban sandwiches the next day. (Leftover ham, sliced thin, and piled high with Swiss cheese and pickles and grilled to perfection. Do it! And then use the ham bone to make pea soup!)

Apricot-Mustard Baked Ham

Cook time

2 hours 30 mins

Total time

2 hours 30 mins

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 24

1 bone-in smoked ham (about 10 pounds)
½ cup apricot preserves
¼ cup grainy dijon mustard
2 tablespoons apple cider vinegar

Heat oven to 325*F. Use a small chef’s knife to cut a diamond pattern over the surface of the ham (cut should be about ⅓ inch deep and spaced about an inch apart). Place the ham in a roasting pan and cover with foil. Bake 2 hours.
In a small saucepan, combine the apricot preserves, mustard, and vinegar. Bring to a simmer over medium heat, allowing the preserves to loosen up an form thin glaze.
Raise oven temperature to 400*F. Unwrap ham and discard foil. Brush all over with glaze. Return to oven and bake 30 minutes or until skin is crisped and golden brown.
Remove ham from oven and let sit at least 10 minutes before carving.

Calories: 335 Fat: 18 Carbohydrates: 9.5 Fiber: 0 Protein: 33.7

3.2.1652

Be sure to check out what everyone else made this week and join us for our weekly #SundaySupper Twitter chat from 7-8pm Eastern!

Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

BLUEBERRY CRUMB BARS

We love fresh blueberries any time of the day, but this recipe has them baked into a dessert and it’s amazing. The original recipe called for blackberries and I think that would be fantastic too! This dish is best served with a dollop of cream or vanilla ice cream.

I’ve begun replacing butter or margarine with coconut oil in many of my recipes just because it’s so much more healthy. Here I replaced the cube of butter that’s baked into the bars with it. The taste is so light, the baked goods tend not to stick and the recipe has a ton less cholesterol. Try it- you won’t be disappointed.

Blueberry Crumb Bars

Adapted from Martha Stewart’s Blackberry Crumb Bars

Crumb Topping:

6 tablespoons unsalted butter melted, and
1/2 cup packed light-brown sugar
1/4 tsp salt
1 cup flour

Bars:

1/2 cup coconut oil {room temp}
3/4 cups all-purpose flour (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups blueberries

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.

Make topping first: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Place topping in the freezer until ready to use. {This helps the crumb topping retain it’s “crumb” shape.}

Wash blueberries and set them on a paper towel to dry.

In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat coconut oil, confectioners’ sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture.

Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. Serve with whipped cream or vanilla ice cream on top.

ENJOY!

MARTHA’S ONE-PAN PASTA

Hello, recipe circling the internet.

Have you tried this yet?

As I thumbed through an old Martha Stewart Living magazine I happened upon the recipe and thought… ‘Wait, is that…? Is that what I keep hearing about?’ Sure enough! After grabbing some basil from a kind neighbor, I decided it was time to give this supposedly easy-peasy recipe a go!

I’ve heard you can make an innumerable host of alterations (we’d love to hear how you spiced yours up!), but here’s my version of Martha’s One-Pan Pasta:

Martha’s One-Pan Pasta
(Original recipe here)

12 oz. linguine

12 oz. tomatoes cubed

1 onion, thinly sliced

4 cloves garlic, thinly sliced (I used garlic paste- it’s all I had on-hand)

1/2 tsp. red-pepper flakes (I didn’t have any)

6 basil leaves, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and pepper

4 1/2 cups water

Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, pepper flakes, basil, oil, salt, pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil and parmesan (whiiiiich I forgot).

^^ The inspiration (which got a little beat-up as it hung on the side of my fridge).

^^ Gettin’ ready to rock – pasta at 1 minute.

^^ 5 minutes & 9 minutes- all done!

Afterthoughts? Impressive! I can’t believe this worked as well as it did! Talk about a fast and easy dinner. Definitely give it a try. Thanks, Martha!