Hey folks! Welcome, welcome!
Today was Football Sunday, and usually I don’t watch. However, today, THE SEAHAWKS were playing The 49ers(which just happens to be my BILs Team), And…THEY FREAKING WON!! Lol, of all the games to have been watching. My Aunt Shiela(big fan), would have been proud!
Anyway, moving on. My dad was in charge of the whole orchestration, but I played along pretty well. I honestly didn’t know that we would be cooking a whole Ham today.
We also attempted Mac Salad, Potato Salad, and Mashed Potatoes. We are probably going to crack open a can of corn and finish the business lol.
Okay, I’ve been sitting on this post for a couple of days, so I can say with complete confidence that the Mac Salad was to die for. The Ham turned out perfectly. We covered it with cloves and pineapple! The gravy was a tad salty, but what are you to expect?
We added Onions and Olives to the salad, and it turned out amazing. And you can’t forget the pickles and juice!
In other news, my Pa and I have been playing Poker and smoking like two fiends. Don’t tell anyone, lol. We have been cooking up a storm though. And, working on his front porch. It’s been rainy here the past couple of days, while the surrounding towns have been drenched in snow. I suppose we are fairly lucky in that way.
In other, other news, my appointment for SSD, is fast approaching. The State of Oregon determined that I am medically disabled via a diagnosis of Psychosis and Glaucoma. My interview is next month, and eventually, if I am lucky, I’ll be on another flight to Mexico. Wish me luck, folks and pray for my Mental health. It’s been more Mental lately than health. Jeez. Anyway, wishing you all the best Thanksgiving one could ask for🩵
Daniel Out!
Baked Ham Recipe
Ingredients:
- 1 (5-7 lb) bone-in ham (fully cooked, or semi-boneless, depending on preference)
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup (or honey for sweetness)
- 1/4 cup apple cider vinegar or orange juice
- 2 tbsp whole-grain mustard (optional, for extra flavor)
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon (optional, for a warm spiced flavor)
- 1/2 cup water (or stock if you want a deeper flavor for basting)
- Whole cloves, for studding the ham (optional)
Instructions:
- Preheat oven to 325°F (163°C).
- Prepare the ham:
- If your ham has a skin or rind, use a sharp knife to carefully score it in a criss-cross pattern. This will help the glaze penetrate the meat and also give it a beautiful presentation.
- Place the ham in a large roasting pan. Add about 1/2 cup of water to the bottom of the pan to prevent the ham from drying out while it bakes.
- Make the glaze:
- In a small bowl, whisk together brown sugar, Dijon mustard, maple syrup (or honey), apple cider vinegar (or orange juice), whole-grain mustard (if using), ground cloves, and ground cinnamon until smooth.
- Glaze the ham:
- Rub the glaze evenly over the surface of the ham, making sure to get into the scored cuts if possible.
- Optionally, stud the ham with whole cloves by inserting them into the cuts of the ham for extra flavor.
- Bake the ham:
- Place the ham in the preheated oven and bake for 1.5 to 2 hours, basting the ham every 30 minutes with the juices from the bottom of the pan. This will help create a caramelized glaze on the outside of the ham.
- The ham is done when it reaches an internal temperature of 140°F (60°C) if it’s pre-cooked. If it’s raw or semi-cooked, you’ll want to cook it until it reaches 160°F (71°C).
- Rest the ham:
- Once the ham is done, remove it from the oven and let it rest for about 10-15 minutes before carving. This helps the juices redistribute in the meat.
- Serve:
- Slice the ham and serve with extra glaze from the pan. It pairs wonderfully with sides like macaroni salad, mashed potatoes, or roasted vegetables.
Macaroni Salad Recipe with Celery, Pickles, and Onions
Ingredients:
- 1 lb elbow macaroni (or other small pasta like rotini or shells)
- 2/3 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar (or white vinegar)
- 1 tbsp sugar
- 1/2 cup celery, finely chopped
- 1/2 cup pickles, finely chopped (dill or bread-and-butter, your choice)
- 1/2 cup red onion, finely chopped (you can use green onions for a milder flavor)
- 1/4 cup sweet pickle relish (optional for extra tang)
- Salt and pepper, to taste
- Paprika, for garnish (optional)
- Hard-boiled eggs, chopped (optional, for extra richness)
Instructions:
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the elbow macaroni (or your choice of pasta) according to the package instructions, usually around 8-10 minutes, until al dente.
- Drain the pasta and rinse under cold water to cool it down. Drain well to remove excess water.
- Prepare the dressing:
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar until smooth. Taste and adjust with salt and pepper.
- Mix in the vegetables:
- Add the chopped celery, pickles, red onion, and optional pickle relish to the bowl. If you’re using hard-boiled eggs, fold them in as well. Stir to combine all the ingredients evenly.
- Combine the pasta and dressing:
- Add the cooled pasta to the dressing mixture. Stir gently to coat the pasta evenly with the dressing. Taste the salad and adjust seasoning as needed, adding more salt, pepper, or vinegar if desired.
- Chill the salad:
- Cover the macaroni salad and refrigerate for at least 1-2 hours, or preferably overnight. This allows the flavors to meld and the salad to chill.
- Serve:
- Before serving, give the salad a good stir and sprinkle a little paprika on top for color and extra flavor. Garnish with fresh herbs (like parsley) if desired.
Serving Suggestions:
- Serve the baked ham alongside the macaroni salad with a side of roasted vegetables, mashed potatoes, or cornbread.
- For an extra fresh element, consider adding a green salad or some roasted Brussels sprouts to balance the richness of the ham and creamy macaroni salad.
Notes:
- For the macaroni salad, you can customize the veggies to your taste. Some people like to add bell peppers, peas, or carrots for extra crunch and color.
- Hard-boiled eggs are optional but add a creamy, rich texture that complements the crunch of the vegetables and the tang of the dressing.
About the Author:
Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.
He finds purpose through his day-job as a caregiver—and is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Gives—whose mission statement is: “Love In Action”, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on
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