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Wednesday, November 7, 2012

Glazed Ham with Scalloped Potatoes

I really enjoy cooking but have to admit that planning what to prepare on a daily basis can be difficult.   It can be somewhat challenging to come up with new ideas for weekday meals.  Some variety is important, but ease of preparation and availability of ingredients in the kitchen (thus avoiding a stop at the grocery store on the way home) must be taken into consideration.

I thought it might to a good idea to post some of our weekday meals.  I try to vary what we eat and my criteria is that preparation be quick and easy, without compromising on quality and taste.

I have my ''save'' meals like tacos, frozen pizza and omlets for when I really don't feel like cooking, but there are a few meals that require minimum preparation time and always seem to result in a ''that was excellent'' comment.

I bought a little ham (jambonneau) at the market on the weekend.  I knew I would make it during the upcoming week but, as smoked ham keeps for a while in the fridge, there is no real pressure to cook it within the next few days (just check the date on the package - it should be vacuum packed).  A glazed ham is really easy to make and this recipe requires only 2 additional ingredients:  grain mustard and mango chutney.  You can choose to accompany it with other ingredients you have on hand (rice, potatoes, salad, vegetables, etc.).  If you like scalloped potatoes (gratin dauphinois), they are always a hit.  Carrot purée adds a little sweetness and offsets the saltiness of the ham.  Just cook the carrots in salted boiling water, purée and add a little butter and honey to taste.

You will need:  Serves 4
  • 1 small smoked ham (jambonneau) about 500 g (1 lb)
  • 2 tbsps (30ml) of grain mustard
  • 2 tbsps (30ml) of mango chutney

  1. Preheat the oven to 350°F (180°C);
  2. Mix the grain mustard (2tbsp - 30 ml) and the mango chutney (2tbsp - 30 ml) in a small bowl;
  3. Brush half of the mustard/chutney mix on to the skin side of the ham;
  4. Bake in the oven for 15 minutes;
  5. Remove and spread the remaining glaze over the ham (this creates two coats of glaze);
  6. Return to the oven and cook for another 15 minutes;
  7. Serve warm or at room temperature.
  8. Enjoy!

With any leftover ham, try:  French Canadian Pea Soup

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