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- Oinker RyBZ™ & Moocow Brisket
Christmas Dinner is a wrap....clean plates around the table.
[HASHTAG]#1[/HASHTAG] - So, the first pic is our 11# spiral ham on the bone. I wrapped it in foil and put it in a 13x9 Pyrex for 2 hours @ 315°....then removed the foil and glazed it with a thick sticky glaze. I had bought some fresh cherries for my oatmeal cherry walnut cookies yesterday, but wound up using the dry tart cherries I got, so they wouldn't be too wet. Anyway, I pitted them and tossed em in the food processor and pureed them...added some honey, yellow mustard, cloves, marachino cherry juice, and Kikkoman Thai Chili Sauce. Glazed that on there at 325° for 2 hours, every 25 mins....after that, I added more pureed cherries to the leftover glaze, added some brown sugar and white vinegar....pureed that smooth. It was sticky but thin now. Kicked the oven up to 425° and used the thin glaze for the last hour and a 20 mins. This ham will start and stop wars. It's that good.
[HASHTAG]#2[/HASHTAG] - Did some yellow and white sharp cheddar garlic biscuits. It's the Red Lobster Cheddar Bay recipe with double cheese and extra garlic in and on top of them. These are always the hit.
[HASHTAG]#3[/HASHTAG] - Steamed Broccoli with my signature Seriously Sharp Cheddar roux sauce. If you don't know how to make and or use a roux. Learn. It's the bomb and stupid easy. It's how you make Bechamel, Alfredo, Cheese Sauce, Gravy, Gumbo....etc. It's the best way to thicken anything and it's like velvet if you do it right. Heavy bottom pan....I use my mini Dutch Oven porcelain coated cast iron.
[HASHTAG]#4[/HASHTAG] - The Seriously Sharp Cheddar Roux....in the Dutchy
[HASHTAG]#5[/HASHTAG] - Roasted Yams with a hint of brown sugar.
[HASHTAG]#6[/HASHTAG] - Can't have a ham like that without some mashed taters. I like Yukons for mashing and that's what your seeing there.
[HASHTAG]#7[/HASHTAG] - My plate....with a little glass of Kikkoman Plum Wine for a nice Port. Ahhh.....another year another Christmas dinner. This was one of the best I can remember. Hope everyone had a groovy holiday.....cherish family and friends while ya can. Life is short. And a special thanks and shout out to Nurse Bubbles for making this possible.
Sent from my XT1254 using Tapatalk
[HASHTAG]#1[/HASHTAG] - So, the first pic is our 11# spiral ham on the bone. I wrapped it in foil and put it in a 13x9 Pyrex for 2 hours @ 315°....then removed the foil and glazed it with a thick sticky glaze. I had bought some fresh cherries for my oatmeal cherry walnut cookies yesterday, but wound up using the dry tart cherries I got, so they wouldn't be too wet. Anyway, I pitted them and tossed em in the food processor and pureed them...added some honey, yellow mustard, cloves, marachino cherry juice, and Kikkoman Thai Chili Sauce. Glazed that on there at 325° for 2 hours, every 25 mins....after that, I added more pureed cherries to the leftover glaze, added some brown sugar and white vinegar....pureed that smooth. It was sticky but thin now. Kicked the oven up to 425° and used the thin glaze for the last hour and a 20 mins. This ham will start and stop wars. It's that good.
[HASHTAG]#2[/HASHTAG] - Did some yellow and white sharp cheddar garlic biscuits. It's the Red Lobster Cheddar Bay recipe with double cheese and extra garlic in and on top of them. These are always the hit.
[HASHTAG]#3[/HASHTAG] - Steamed Broccoli with my signature Seriously Sharp Cheddar roux sauce. If you don't know how to make and or use a roux. Learn. It's the bomb and stupid easy. It's how you make Bechamel, Alfredo, Cheese Sauce, Gravy, Gumbo....etc. It's the best way to thicken anything and it's like velvet if you do it right. Heavy bottom pan....I use my mini Dutch Oven porcelain coated cast iron.
[HASHTAG]#4[/HASHTAG] - The Seriously Sharp Cheddar Roux....in the Dutchy
[HASHTAG]#5[/HASHTAG] - Roasted Yams with a hint of brown sugar.
[HASHTAG]#6[/HASHTAG] - Can't have a ham like that without some mashed taters. I like Yukons for mashing and that's what your seeing there.
[HASHTAG]#7[/HASHTAG] - My plate....with a little glass of Kikkoman Plum Wine for a nice Port. Ahhh.....another year another Christmas dinner. This was one of the best I can remember. Hope everyone had a groovy holiday.....cherish family and friends while ya can. Life is short. And a special thanks and shout out to Nurse Bubbles for making this possible.
Sent from my XT1254 using Tapatalk
glaaaaghhhh *slobber* --- steaky steaky and fries! 
-- very nice Bushmaster 
............. way, way behind here mates, gotta get caught up, post some goodness,... Dr. B', when can we move in?! 
