3 hours
Serves 10-12
Honey Bourbon Glazed Ham
1 10 pound boneless cooked ham
1 cup brown sugar
2 Tbsp. water
1 cup honey
1 cup bourbon
1/2 cup soy sauce
1 Tbsp. minced garlic
Preheat oven to 325 degrees. Remove wrapping from ham. Using a sharp knife, score the outer layer of fat on the ham diagonally in a diamond shaped pattern. Place ham in large roasting pan and cover completely with foil. Roast for 2 hours at 325 degrees.
While ham is roasting, prepare glaze. Heat brown sugar and water in a small saucepan over medium low heat. Stir constantly until sugar melts and a thin caramel forms. Add honey, bourbon, soy sauce and garlic. Bring just to a boil and reduce heat to low. Simmer for 3 minutes.
Remove foil from ham. Brush glaze on ham every 10 minutes for the next hour. Glaze will caramelize on ham. Remove ham from oven after 3 hours and allow to rest for 10 minutes before carving. Serve with pan juices.
Twice Baked Cheddar Potatoes
6 large baker potatoes (Russets work nicely.)
3 Tbsp. melted butter
1/2 stick butter, sliced
1 cup sour cream
1 cup + 1/2 cup sharp cheddar cheese
1/2 cup milk
1/2 cup chopped green onions
1/2 pound bacon
Salt and Pepper to taste
Preheat oven to 400 degrees. Wash and dry potatoes. Place them in a large baking dish and drizzle with melted butter. Bake for 1 hour until cooked through.
While potatoes are baking, cut bacon into tiny pieces and fry in a large sauté pan over medium heat until crispy. Drain on paper towels.
Place sliced butter, sour cream, 1 cup cheddar cheese, and milk in a large mixing bowl. Slice each baked potato in half lengthwise. Scoop out the inner flesh of each potato and place in mixing bowl with other ingredients. Using a hand mixer, whip the potatoes 2-3 minutes until creamy. Add salt and pepper to taste. Add green onions and bacon bits, reserving 3 Tbsp. of each for topping. Use a spatula to mix well. Scoop whipped potato mixture into each potato skin until heaping. When all potatoes are filled, place on large baking sheet. Sprinkle evenly with remaining 1/2 cup grated cheese, 3 Tbsp. green onions and 3 Tbsp. bacon bits. Bake in oven for another 10 minutes until cheese is melted.
Spinach Salad with Bacon Vinaigrette
10 cups fresh spinach leaves
2 boiled eggs
1/2 pound bacon
1/2 cup olive oil
1/2 cup sugar
1/4 cup red wine vinegar
1 Tbsp. minced garlic
2 tsp. Worcestershire sauce
2 tsp. salt
2 tsp. black pepper
Bring 4 cups of cold water to a boil in a small saucepan over high heat. Boil eggs for 2 minutes. Remove from heat and allow eggs to steep in hot water for 12 minutes longer. Drain from water and cool.
While potatoes are baking, cut bacon into tiny pieces and fry in a large sauté pan over medium heat until crispy. Drain on paper towels. (Chef's Note: If making Twice Baked Cheddar Potatoes, bacon can be fried at the same time and used for both dishes.)
Wash and dry spinach and place in a large salad bowl. Combine olive oil, sugar, vinegar, garlic, Worcestershire sauce, salt and pepper in the blender. Pulse for 10-15 seconds until smooth. Add bacon bits to dressing. Toss Bacon Vinaigrette with spinach leaves in a large salad bowl. Peel and chop boiled eggs and place atop salad.