Posts Tagged ‘smoked ham’

Delicious Smoked Ham

Our local butcher shop, Reiche Meats, makes a delicious smoked ham.  Even though it’s no longer our pork it’s still really good.  Here’s a new way that  I think will become the only way I’ll make ham.  I’m not much of a ham fan, but this recipe might change my mind.


6 lb smoked ham

1 apple, cored and chopped

1 onion, chopped

2 garlic, smashed

350 ml apple cider (non-alcoholic)

8 black peppercorns

1 t sage

1/2 t rosemary

2 bay leaves

Put all this into a really large pot (I have to use my pressure canner).  Add enough water to cover the ham by about an inch.  Simmer for 3 1/2 hours.

Remove the roast from pot and put in a roasting pan on a rack.  Remove the rind and a lot of the fat (leave some though).  Liberally cover with brown sugar and sprinkle with about 1/4 t cloves.  Roast 400F for 30 minutes.  Baste carefully with leftover cooking liquid.


I would normally serve this with scalloped potatoes, but next time I’ll have to find something else.

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Customers are often asking how to cook our smoked hams.  Really they just need to be reheated (145F) as the smoking process cooks them.  Here’s a yummy way of preparing the ham.

Mix together 2 cups apple cider, 2 T honey mustard, and 1 T rosemary.   Put ham in casserole and pour mixture over top.  Cover and bring to a simmer.  Simmer 1 1/2 hours.   Broth can be thickened to make a sauce.

Don’t tell Grandma, but Jackie has actually helped me make a shepherd’s pie that I really enjoy.    I really hated shepherd’s pie when Grandma made it growing up.  I make a version that’s ok, but I only make it occasionally because I just don’t really care for it.  But Jackie’s idea makes it yummy.

Here’s my version of Jackie’s shepherd’s pie:

Shepherd’s Pie

3T butter                                          3T cornstarch

1 c milk                                               2 T beef broth liquid (or powder)

1 1/2 lb potatoes, peeled, boiled           1/2 c cheese

assorted cooked veggies, amount depends on how much your family will eat

1 lb ground beef                                   1 small onion, finely chopped

1 T Worcestershire sauce                 1 t garlic powder

Start with ‘white sauce’.  Melt butter and stir in cornstarch.  Carefully add milk and beef broth concentrate.  Stir until thick and smooth.  **you can use a can of cream soup but it’s easy to make the sauce

Brown the ground beef (drain if necessary), add the onions and saute till soft.  Mix in w. sauce and garlic powder.

Mix beef with sauce and pour into greased casserole (mine is 8×10).  Layer in vegetables, as many as your family will like (it’s a thin layer here-haha).

Mash/rice the potatoes.  Add enough butter to make nice.  Add in cheese.  We like a mixture of cheddar and mozzarella to make it stringy.

Bake 350F for 45 minutes.  Let sit for a few minutes because it will be molten!

I’m sharing these recipes over at Miz Helen’s Full Plate Thursday

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