{"id":1385,"date":"2015-01-15T15:34:47","date_gmt":"2015-01-15T22:34:47","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1385"},"modified":"2015-04-01T19:15:40","modified_gmt":"2015-04-02T01:15:40","slug":"ham-nirvana","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/ham-nirvana.html","title":{"rendered":"Ham Nirvana"},"content":{"rendered":"<p style=\"text-align: left\" align=\"CENTER\"><em>No more boring sugar coated ham for us! \u00a0Yummy and really simple.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>8 \u2013 10 lbs spiral cut ham<\/li>\n<li>1 \u00bd c rye whiskey (bourbon or other whiskey will do, too)<\/li>\n<li>\u00be c honey<\/li>\n<li>\u00bc c light molasses<\/li>\n<li>1 tsp crushed red pepper flakes<\/li>\n<li>\u00bd tsp coarsely ground black pepper<\/li>\n<li>Honey Mustard Sauce<\/li>\n<li>Pi\u00f1a Colada Sauce<\/li>\n<li>6 dz small dinner rolls<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Whisk the whiskey, honey, molasses, red pepper flakes and black pepper in a medium bowl.<\/li>\n<li>Place the ham in a large roasting pan.<\/li>\n<li>Cook in 350\u00b0 for 1 \u00bd hr or until 135\u00b0.<\/li>\n<li>Brush with whiskey glaze every 20 minutes while heating.<\/li>\n<li>Transfer to serving platter, carve.<\/li>\n<\/ol>\n<p align=\"LEFT\">Place mustard and pina colada sauces in dishes with small spoons.<br \/>\nPlace rolls in napkin lined basket.<\/p>\n<p align=\"LEFT\"><b>Source: <\/b>Bon Appetit December 2013<\/p>\n<p class=\"western\" style=\"text-align: center\"><b>How to Carve a Spiral Ham<\/b><\/p>\n<ol>\n<li>Turn the ham on its bottom.<\/li>\n<li>Find the bone, and using a large knife, cut around the entire bone.<\/li>\n<li>There are natural breaks in the ham, generally where a line of fat is, cut through those breaks. Leave some ham on the bone and cut some slices to fit rolls.<\/li>\n<li>Place uncut ham and bone on platter and arrange the cut pieces around it.<\/li>\n<\/ol>\n<div id=\"Section4\" dir=\"LTR\">\n<p align=\"CENTER\"><b>Honey Mustard Sauce<\/b><\/p>\n<p><b>Ingredients:<\/b><\/p>\n<\/div>\n<div id=\"Section5\" dir=\"LTR\">\n<ul>\n<li>1 c mayonnaise<\/li>\n<li>1\/4 c honey<\/li>\n<li>1\/8 c mustard (4 Tab)<\/li>\n<\/ul>\n<p><b>Instructions:<\/b><\/p>\n<ol>\n<li>Place all of the ingredients in a small bowl and stir until smooth.<\/li>\n<li>Keep in the fridge until ready to serve.<\/li>\n<\/ol>\n<\/div>\n<div id=\"Section6\" dir=\"LTR\">\n<p align=\"CENTER\"><b>Pi<\/b><b>\u00f1<\/b><b>a Colada Sauce<\/b><\/p>\n<p><b>Ingredients:<\/b><\/p>\n<div id=\"Section7\" dir=\"LTR\">\n<ul>\n<li>\u00a02\/3 cups cream of coconut<\/li>\n<li>1 cup crushed pineapple, drained<\/li>\n<li>1 1\/8 cups sour cream<\/li>\n<li>1\/3 cup coconut flakes<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"Section7\" dir=\"LTR\">\n<p><b>Instructions:<\/b><\/p>\n<ol>\n<li>Place the cream of coconut and sour cream in a bowl.<\/li>\n<li>Stir until smooth and add the remaining ingredients.<\/li>\n<li>Store in the fridge .<\/li>\n<\/ol>\n<p>Notes: Cream of coconut is actually quite easy to find. Just head to the alcohol section of your local grocery store and it will be by the margarita mixes etc.<\/p>\n<\/div>\n<div id=\"Section8\" dir=\"LTR\">\n<p><b>Source:<\/b> ohsweetbasil.com<\/p>\n<\/div>\n<div id=\"Section9\" dir=\"LTR\"><\/div>\n<div id=\"Section10\" dir=\"LTR\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>No more boring sugar coated ham for us! \u00a0Yummy and really simple. Ingredients: 8 \u2013 10 lbs spiral cut ham 1 \u00bd c rye whiskey (bourbon or other whiskey will do, too) \u00be c honey \u00bc c light molasses 1 tsp crushed red pepper flakes \u00bd tsp coarsely ground black pepper Honey Mustard Sauce Pi\u00f1a &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/ham-nirvana.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Ham Nirvana&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,27,39],"tags":[80],"class_list":["post-1385","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-pork","category-food-for-fifty","tag-vpwl-dec-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1385"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1385\/revisions"}],"predecessor-version":[{"id":2295,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1385\/revisions\/2295"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}