One Pot Wonder

Our youngest niece and nephew were in town with their mom in early April and this meal, served with a side of cornbread, was enjoyed by all!

1 to 1/2 pound fresh green beans, trimmed 

2 pound new potatoes, cut into 1­" chunks (peel left on) 

1/­2 pound cooked ham, cut into 1" cubes 

4 cups chicken broth 

1 teaspoon salt 

fresh cracked black pepper to taste

6 ears corn, shucked and de-silked

In a large pot add the potatoes, green beans, ham, broth, onion, and salt. Put a tight fitting lid on the pot and put it over medium heat. Bring the mixture to a low boil/simmer and allow it to cook for 25 minutes, stirring occasionally. Take the lid off the pot and carefully place the corn on top of the mixture in the pot, replace the lid and allow the dish to cook for an additional 15-­25 minutes until the potatoes and green beans are cooked through. Remove from the heat, remove the corn and place it on a serving dish, Add more salt and pepper to the pot, to taste, serve hot.

Slow Cooker Spiral Ham

Tradition.  Although I don't remember ever having ham this way at my parent's house, I have enjoyed it elsewhere, so when I sat down to add this recipe to my blog, this song from Fiddler on the Roof popped into my head ...



I think it is rather humerus that a song from a movie based around a people group that doesn't eat pork came to my mind when sharing a ham recipe!  This "traditional" Slow Cooker Maple Brown Sugar Ham recipe comes from Mel's Kitchen Cafe.  The only downfall to this recipe ... I forgot that Jason likes pineapple juice too and he got to the leftovers first. :)

7-8 pd bone-in spiral-cut ham (ours was just over 8#)
1 cup dark brown sugar
1/2 cup all-natural maple syrup
2 cups unsweetened pineapple juice

Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Fried Rice

recipe from Lucy's Kitchen

2 cups brown rice, cooked
2 eggs
2 stalks celery, chopped
1 medium carrot, chopped
3 green onions, chopped
1 cup frozen peas
1 c. finely cubed ham *
Soy sauce, to taste

1. In a large skillet, begin scrambling eggs. When they are almost cooked, add the celery, carrot, onion, peas and ham. Sautee until soft.
2. Add cooked rice and mix together. Fry until heated through. Add soy sauce to taste. Enjoy!