SUNDAY

Baked Ham with Golden Breadcrumbs  |  Crushed Potatoes with Bacon, Peas & Scallions

As promised, this week begins with a couple of recipes from my new favorite cookbook…I fondly refer to it as the Big Red Book.  Click here to read a little of my history next door to Canal House in New Jersey.

Baked Ham with Golden Breadcrumbs {adapted from Canal House Cooks Everyday}:

• 1 8-10 pound, bone-in, spiral-cut ham {with no glaze or seasoning}
• 2 cups packed, dark brown sugar
• ½ cup Dijon mustard
• ¼ cup extra-virgin olive oil
• 3-4 cups coarse, fresh bread crumbs made from rustic white bread

1. Let ham come to room temperature for 2 hours before baking.
2. Preheat oven to 300°.  Place a wire roasting rack into a large roasting pan.  Place the ham, cut side down onto the roasting rack.
3. Pour 2 cups of water into the pan & bake the ham for 1 hour.
4. While the ham bakes, mix the brown sugar and Dijon mustard in a large bowl until a thick paste forms.  Set aside.
5. Heat the oil in a large skillet over medium heat.  Add the bread crumbs and toast, stirring often, until golden-brown, 8-10 minutes.  Set aside.
6. After 1 hour, remove the ham from the oven and increase the oven temperature to 350°.  Spread half of the sugar-mustard paste over the top of the ham.  Make sure that there is still water in the bottom of the pan.  Bake the ham for an additional hour.
7. Remove the ham from the oven and increase the oven temperature to 400°.  Spread the remaining sugar-mustard paste over the ham and then pack the breadcrumbs all over the top of the meat.  Make sure there is at least 1 cup of water in the bottom of the pan.  Return roasting pan to the oven and bake the ham until breadcrumbs are a deep golden-brown, about 10-15 minutes.  Transfer ham to a carving board and let rest for 10 minutes before serving.

The finished ham…{this photo compliments of Madison, Max & Mallory who are all trying to coach me on Instagram…please be patient}

Crushed Potatoes with Bacon, Peas & Scallions {adapted from Canal House Cooks Everyday}:

• 5 large Yukon Gold Potatoes
• 2 tablespoons extra-virgin olive oil
• 1 cup bacon, cooked and diced
• 6 tablespoons butter
• 2 cups fresh or frozen peas
• Handful of chopped scallions
• Salt & pepper to taste

1. Place the potatoes in a pot {do not peel} and cover with cold, salted water.  Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until tender.  Drain the potatoes and peel when they have cooled a bit but are still warm.  Transfer potatoes to a platter & lightly crush with a fork.   Sprinkle with the diced bacon.
2. In a covered glass bowl, place the peas & the butter.  Cover and microwave for 5 minutes.  Pour the peas and butter sauce over the potatoes and bacon.  Sprinkle with the scallions, salt & pepper. Serve immediately.