Sundays dinner, easter sunday that is.

[Davebuoy]

I made a ham, got a spiral cut and popped in the oven. Problem, packet of spices has no instruction for making the glaze. Do I add water, orange juice, beer? how much do I add? No problem, I had about 3/4 cup of pomegrante molasses left over from last week. I added some of the packettes spices and a little honey, walla, glaze. it turned out fab.



I found a recipe for sweet potatos on All-recipes that looked good except it called for too much sugar. i cut back on it and it is great.



Next up was steamed green beans with carmelized onion and mushrooms. i added butter and basil to it, tasty...



finally i made fried corn. fried up some bacon then sauteed some red bell pepper in the fat. Drained off a good bit of the bacon fat and added butter. In went a 1 lb. package of thawed frozen corn, salt n pepper and basil. I then added back the bacon and red bell pepper. HMMMM good.



Dinner is served.

[isilzha]

Looks yummy

[Food Network Fan]

I can never get the spiral sliced hams to stay moist, they always dry out when I cook them.

[BerryBaby]

Don't roast them for as long as the instructions call for...also, be sure to roast it with the cut side down and no foil or covering on it.

Ours turned out very moist and delicious. Everything did...I'll post photos later this week.

[Food Network Fan]

I don't think I will ever try it again. I like them unspiraled better. But if you can fix them good I am sure it saves a lot of cutting hassle.

[BerryBaby]

I'm not certain, but it looks like Davebuoy did his on its side....it opens like an accordian, so you want to do it with the butt side up so none of the cuts unfold...like it is stacked up.

Honestly, if you do it like the directions state (but undercook it by about 15 minutes) it will be moist and delicious.