$30 Ham Coupon Giveaway

What is on your Easter menu? Each year we have ham. I love it! We might be a little less traditional than most families with our menu though. It’s just us so no need to get too fancy. This year we are having thyme-basted ham with roasted grapes, asparagus, a seven layer salad, and yeast rolls. As I typed that my stomach growled a bit. Let’s start with the star of our Easter lunch the ham. I normally buy a larger ham than needed because my family loves it as much as I do. We will use the leftovers every day the following week making sandwiches, quiches, and ham & cheese tater tot casserole. Let’s get back to the Easter dinner planned for this year. I will be using one of the many delicious recipes I have found on the Pork Be Inspired website I visit frequently. I will adjust this recipe for the larger ham I will purchase.

Thyme-Basted Ham with Roasted Grapes

Prep Time: 20 minutes
Cook Time: 2 to 2 1/2 hours

Ingredients:
6 to 8 pound cooked bone-in ham, trimmed
Pepper
1/2 cup grape jelly
4 tablespoons unsalted butter (1/2 stick), cut into 4 to 6 pieces
2 tablespoons chopped fresh thyme
3 cups whole grapes, red, green, or a combination
4 shallots, halved lengthwise and cut into 1/4-inch slices

Preheat oven to 325 degrees F. Position rack in lower third of oven.

Place the ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake for 1 1/2 hours.

Meanwhile, in a small saucepan over medium heat, combine the jelly, butter, and thyme, whisking occasionally until the jelly and butter melt together and the mixture comes to a gentle boil, 1 to 2 minutes. Cover and set aside. In a medium bowl, combine the grapes and shallots. Set aside.

Baste the ham with the jelly mixture. Continue baking, basting with the jelly mixture and/or pan juices about every 15 minutes. When the internal ham temperature reaches 120 degrees F, add the grapes and shallots to the roasting pan, stirring to coat with the pan juices. Continue baking and basting until internal temperature reaches 140 degrees F, 15 to 18 minutes per pound total cooking time. Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes. (If the grapes and shallots aren’t tender yet, return the roasting pan to the oven.)

Slice enough ham to serve and arrange on plates or a platter. Season the roasted grape, shallot, and pan juice mixture with pepper and spoon some on top of the ham. Serve the remaining grape mixture on the side.

Serves 15-20 (4-ounce servings)

Serving Suggestions:
Enjoy this amazingly delicious – and amazingly easy – ham with roasted potatoes, fresh peas, or steamed asparagus. Vary the recipe by using currant or apple jelly or orange marmalade instead of the grape jelly, and chopped fresh rosemary or sage instead of the thyme. You can also use 2 teaspoons dried thyme instead of fresh. If you’re cooking for a smaller crowd, adapt the recipe using ham steaks, brushed with a smaller amount of the jelly basting mixture, and heated in the oven with grapes and shallots.

Nutrition per serving
Calories: 280 Fat: 11g Saturated Fat: 4.5g
Cholesterol: 105mg Sodium: 2040mg Carbohydrate: 14g
Protein: 33g Fiber: 0

Roasted Asparagus:

Ingredients:
*about* 1 pound asparagus
olive oil
grated parmesan cheese
sea salt
pepper

Preheat oven to 425
Arrange asparagus on baking sheet and drizzle with olive oil. Turn the spears over to get the other side as well. Sprinkle the parmesan cheese, add as much salt & pepper as you like and bake for about 15 minutes. Easy and so delicious!

Seven Layer Salad - it’s make ahead but we love this so much!

Ingredients:
1 pound GOOD bacon. So important!
1 large head iceberg lettuce – rinsed, dried, and chopped
1 red onion, chopped
1 package frozen green peas – I generally use enough to cover but you can go heavy or light with these depending on taste
3 cups Shredded Cheddar cheese – we like a lot!
2 cups mayonnaise
2 tablespoons white sugar
1 cup grated Parmesan cheese
1 dozen boiled eggs. Shelled and sliced.

If you haven’t already boiled your eggs you can do that now. Put them in the fridge until tomorrow when you serve the salad. I usually wait until the day of to fry up my bacon as well so it is nice and fresh. Assemble the chopped lettuce in either a truffle bowl, upside down cake plate, or like I sometimes do a 13×9. Presentation isn’t there but it sure does work in a pinch. Layer the onion, peas, and cheese. Mix together the mayonnaise and sugar and spread it on top.

Day of: Sprinkle parmesan cheese on top of mayonnaise mixture. Fry bacon & crumble. Layer on top of parmesan cheese. Slice up the eggs and arrange them nicely on top. This is the time I have to cover it up otherwise my husband would eat.it.all.up before dinner.

There it is! Sound good? If you are ever stumped for ideas on what to do with all your Easter ham leftovers or how to prepare your pork product you need to check out the Pork Be Inspired website. There is a Parmesan, Bacon, Rice and Summer Squash Casserole that would put smiles on all of our faces it looks so good! For your Easter ham leftovers try a Anytime Ham and Cheese Frittata or maybe a California Club Ham Sandwich (YUM!!) is more your taste. Regardless there is so much to choose from. The Pork Be Inspired website has sections to aid with cuts and cooking methods. A section that is all about the nutritional values. Even a Recipe Box of your very own to store those delicious recipes so that you can make them over and over again.

THE GIVEAWAY:

One winner will receive a $30 coupon to purchase your holiday ham!

***NOTE: DO NOT STUMBLE GIVEAWAYS!***

REQUIRED ENTRY: Tell me in a comment what your favorite way is to cook ham.

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*Jessie received a coupon for a free ham for writing this post.