1⁄4 cup water
1 (10- to 11-pound) bone-in smoked ham (shank portion)
3⁄4 cup honey
2 tablespoons apple cider vinegar
2 tablespoons stone-grain mustard
1 tablespoon fresh thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 (6-ounce) packages baby carrots
6 fresh turnip roots, halved. (or use russet potatoes)
1 head garlic, halved crosswise
1 tablespoon olive oil
Garnish: fresh thyme
Preheat oven to 350°.
In a 15-inch cast-iron skillet, pour 1⁄4 cup water. Using a sharp knife, lightly score outside of ham. Place ham in prepared skillet; tightly cover with foil. Bake for 1 hour and 15 minutes.
In a medium bowl, whisk together honey, vinegar, mustard, thyme, salt, and pepper.
Increase oven to 400°. Uncover ham, and brush with honey mixture. Place carrots, turnips, shallots, and garlic around ham; drizzle with oil.
You may need to cover the ham again so that it doesn’t burn
Bake until a meat thermometer registers 160°, about 1 hour more, brushing with honey mixture occasionally.
Credit: Taste of South Cast Iron Magazine http://www.tasteofthesouthmagazine.com/honey-mustard-glazed-ham/
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27