What's Up For Easter?

NoelSeven · ‎03-09-2010

It will be just the three of us this year. I'm trying to decide whether or not to change the menu from a whole ham to something else.

It could be really hot here, so I'm not looking forward to having the oven on for a couple of hours.

Spring! ${#emotions_dlg.w00t}$

Image result for spring

A Thrill Of Hope The Weary World Rejoices

NoelSeven · ‎03-09-2010

I'm already looking for new recipes to try, but here's one I know I'll be making. My mother always had scalloped potatoes for Easter dinner and I've found a lightened up version from my favorite healthy food blogger. I made this over the Christmas holidays and it was delicious, so for anyone else looking to lighten things up:

Scalloped Potato Gratin

Recipe here:

http://www.skinnytaste.com/2011/11/skinny-scalloped-potato-gratin.html

A Thrill Of Hope The Weary World Rejoices

chickenbutt · ‎03-09-2010

*embarrassed* I don't even know when it is, so no plans as of now.

NoelSeven · ‎03-09-2010

On 3/23/2015 chickenbutt said:
*embarrassed* I don't even know when it is, so no plans as of now.

I love that, CB ${#emotions_dlg.w00t}$

It's a week from this coming Sunday. I just started becoming obsessed with whether or not to get a ham because they're so big.

I think it's about being tired of doing holidays, plus we have a birthday in the family coming up. I'm trying to think of something a little different, maybe not what we usually do.

Hope you are well Smile

A Thrill Of Hope The Weary World Rejoices

chickenbutt · ‎03-09-2010

Hey Noel! Yeah, that's one of my favorite graphics. I've had it for well over 10 years, which is why the quality isn't that good but it still makes me laugh.

I do have a ham in the freezer. My favorite - Kansas City.

Yeah, they're huge but what I do is to make up a whole bunch of packets of slices, vacuum seal each one and in the freezer. It stays pristine for years and I can just pull out a packet whenever I want ham. My ham is so much better than the already packaged stuff at the grocery store.

I don't do much for holidays anymore.

NoelSeven · ‎03-09-2010

On 3/23/2015 chickenbutt said:
Hey Noel! Yeah, that's one of my favorite graphics. I've had it for well over 10 years, which is why the quality isn't that good but it still makes me laugh.

I do have a ham in the freezer. My favorite - Kansas City.

Yeah, they're huge but what I do is to make up a whole bunch of packets of slices, vacuum seal each one and in the freezer. It stays pristine for years and I can just pull out a packet whenever I want ham. My ham is so much better than the already packaged stuff at the grocery store.

I don't do much for holidays anymore.

CB, I haven't heard of a Kansas city ham, where to you find it?

Is it already cut? Spiral? I haven't had good luck with those, they always dry out for me.

A Thrill Of Hope The Weary World Rejoices

chickenbutt · ‎03-09-2010

Sometimes QVC sells them and, otherwise, I go to the Kansas City website. Not cheap, though, but sometimes they run a sale with $ off and free ship. I figure for the price it's worth it to me in terms of the 'per use' cost. I get a ton of servings out of one and then I take the bone, that still has a whole bunch of ham on it, and make a ginormous pot of split pea soup, so there's a bunch more servings.

I just looked to get the URL and it's on sale now. It's kansascitysteaks.com (I can't make a link here anymore for some reason)

Anyway, what I like about the KC hams is that they are not pumped full of salt and water like most others are - absolutely NO salty taste. Plus, they don't use liquid smoke, like a lot do, and instead they are ACTUALLY smoked. One other thing is that the glaze is in a packet and not just already on the ham so one can make their own, as I do.

ETA - it's spiral cut. Sorry, forgot to say.

NoelSeven · ‎03-09-2010

On 3/23/2015 chickenbutt said:
Sometimes QVC sells them and, otherwise, I go to the Kansas City website. Not cheap, though, but sometimes they run a sale with $ off and free ship. I figure for the price it's worth it to me in terms of the 'per use' cost. I get a ton of servings out of one and then I take the bone, that still has a whole bunch of ham on it, and make a ginormous pot of split pea soup, so there's a bunch more servings.

I just looked to get the URL and it's on sale now. It's kansascitysteaks.com (I can't make a link here anymore for some reason)

Anyway, what I like about the KC hams is that they are not pumped full of salt and water like most others are - absolutely NO salty taste. Plus, they don't use liquid smoke, like a lot do, and instead they are ACTUALLY smoked. One other thing is that the glaze is in a packet and not just already on the ham so one can make their own, as I do.

ETA - it's spiral cut. Sorry, forgot to say.

Thank you for the details! I like the idea of one like that without all the water and salt Smile

A Thrill Of Hope The Weary World Rejoices

chickenbutt · ‎03-09-2010

Yeah, one of the biggest complaints you hear about hams are either too salty or too fatty. These are neither.

Additionally, there are bad companies out there, like Smithfield and all the companies under the Smithfield umbrella (includes Cooks , Morrell, and several others). For me, it's more than the whole thing about them being bought out by a Chinese company. It's the animal torture and abuse that just breaks my heart. It doesn't have to be like that and I don't even want to think about what kind of people do such horrible, egregious things to animals!

RainCityGirl · ‎12-16-2012

I always go to Mukilteo which is north of Seattle and sits on the water just opposite Whidbey Island. There is usually a big crowd and we all bring side dishes to go with the ham dinner that is planned. For some reason, the hostess always wants me to bring the mandarin salad that Bob Bowersox made on the Q, but last year I brought raspberry pretzel salad instead. I also like to bring au gratin potatoes.