Violet! You're turning violet, Violet! (pt. 2)

A juicy Smithfield Ham + Spiced Blueberry Glaze = Angels crying heavenly tears of meat, directly into your mouth.

And since the first course is already a starch, a potato starch at that, I decided to serve this alongside some southern spoonbread (with spring onions).

The glaze you can make ahead of time and keep in an airtight container in the fridge for up to 3 days.......


Spiced Blueberry Glaze

1 bag frozen Blueberries
2/3 c. Brown Sugar
1/3 c. Red Wine (a port would be ideal but you can use whatever you have *cough cough*)
2 Cinnamon sticks
1 T. Whole Cloves
Dash or two of Ground Nutmeg

In a saucepan, combine all ingredients and bring to a simmer. Cook for 10 minutes, stirring occasionally. Let cool. Discard Cinnamon sticks. Done! It's that easy..



Non-Alcoholic wine! Yay!! It's “Fre” but pronounced like “free” (can you sense the written equivalent of eyerolling?). This basically tasted like sour grape juice but again.. doing my best with what I have to work with. At least it's made by Sutter Home.. Yeah, or not.


Finished glaze..



How to Cook a Ham

For a bone-in Ham, cook in a 350*F oven for anywhere between 20-30 minutes per pound. A fully cooked ham should register 160*F on a meat thermometer. Glaze the ham during the last hour-30 minutes of cooking time.

After having cooked for about 3 hours


Finished



Southern Spoonbread

2 c. Boiling Water
1 c. Cornmeal
5 T. Butter – plus extra for greasing and serving
1 t. Salt
2 Eggs – well beaten
1 c. ½ and ½

* Preheat oven to 375*F. Grease a casserole with butter.

* Bring water to a boil and slowly add in the cornmeal, stirring until thickened and smooth. Add butter and salt and let cool.

* Once cool, add eggs and ½ and ½ – beat for 2 minutes. (From here you can fold in any additions, like chives, spring onions, bacon bits, shredded cheese, corn etc).

* Pour into casserole dish and bake for 30-35 minutes or until golden brown. Spoon out while hot and pass around the butter! (Serves 8)





And do I think I have enough meat, you might ask? No.. No I don't. Ham is my Jello baby!


Source(s):
http://www.smithfieldhams.com/aboutus
http://www.foodnetwork.com/recipes/food-network-specials/mom-sampsons-spoonbread-recipe/index.html