Eat Me!! With Revenge of the Birds: Holiday Ham recipe

Merry Christmas Bird Gang!

Well it hasn’t been a very good season for the Cardinals, to say the least! Saturday, we play the Seahawks in their house. With the Christmas holiday this weekend, and in the spirit of giving… lets give them a loss!

While thinking of a menu for the game, I decided to go a seasonal theme.

Hmmm. Wilson reminds me of an elf, but elf is so tough to get ahold of and keeps running away.

Sherman is a …... HEY! lets do Ham!

When I was young we spent Christmas eve (Weihnachten) at my german grandparents farm house. Fun times and there was always a glazed ham among the huge spread of food on the table. So lets get festive shall we??

Weihnachten - Glasierten Schinken

The Players

8 to 10-pound bone-in, smoked, fully-cooked ham

2 cups apple juice

1 1/2 cups firmly packed light brown sugar

1/2 cup dark rum

Pinch of coarse salt

1/8 to 1/4 tsp. cayenne pepper

Pre- Game

Using a sharp knife, cut off any of the skin and leave about 1/4 inch of the fat on the ham. Score the top and sides of the ham diagonally in two opposite directions about 1 1/2 inches apart, creating a diamond pattern. Don’t cut into the meat! Place the ham on a rack or elevate it in a foil lined roasting pan cut side down. (If you don’t have a rack, use aluminum foil to make a 1" doughnut shape a little smaller than the ham to place it on) Add ½" water to the pan pour the apple juice over the ham. Cover the pan with foil.

The Game Plan

Light the grill and heat one side to Medium Low 300-325 degrees (Make sure you have a full tank if using a gas grill)

Put the Ham on the unlit side of the grill and bake the ham for an hour. After 1 hour, rotate the pan 180 degrees and add more water to the pan if needed. Rotate every hour.

While the ham continues its heating, make the glaze. In a bowl, combine the brown sugar, rum, coarse salt and cayenne pepper and stir until smooth. And set aside.

Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2- 1/2 hours or 15 minutes per pound. When you hit 130 turn the grill heat to Medium about 350-375 uncover the ham and baste with the glaze. Continue basting every 10 min or so until the outside is a little crispy. (30-45 min)

Remove the ham and let it rest 15 min. before carving.

Extra Point

Warm German Tater Salad (Kartoffelsalat)

3 pounds red potatoes

1 yellow onion, quartered

1/2 pound bacon, diced

1 large red onion, diced

3/4 cup cider vinegar

1 tablespoon Dijon mustard

1/4 cup canola oil or olive oil

Salt and ground pepper

8 green onions, thinly sliced

1/4 cup chopped fresh parsley leaves

Put potatoes in a large pot with the yellow onion and cover with cold water. Cook until tender. Drain the water and discard the onion. When the potatoes are cool enough to handle, cut into cubes and place a large covered bowl to keep warm.

In a skillet, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel to drain. Add the red onion to the bacon fat and cook until soft, about 3 to 4 minutes. Add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently in the bowl to coat. Gently fold in the green onions and parsley. Season again with salt and pepper, if needed.

Two Pointer

Glowing Wine (Glühwein)

1 bottle red wine (a Cab or Merlot work well)

1 lemon sliced

1 orange sliced

2 sticks cinnamon

3 cloves

2 Tsb sugar

Pour the wine into a saucepan, add spices, sugar and fruit and bring to medium heat.

Stirring occasionally until sugar is dissolved. When dissolved, reduce to low for about 20 minutes, stirring occasionally. Don't let the wine boil !

Put a strainer over mugs to remove bits of spices and ladle Glühwein into the mugs.

Add cinnamon stick or additional fruit slice for garnish, if desired

Add a shot of kirsch liqueur to the mug first, for a little extra punch.

Grab a Bier, Enjoy, and as always…

GO CARDS!!