So I am about to continue my cooking for Sunday's Pioneer Luncheon.
Okay, so far I've only toasted the pecans for the ham glaze. That's something! It still counts.
I need to finish the glaze this afternoon. Apple cider, bourbon...yum. Crushed toasted pecans, molasses, dry mustard. YUM! I've done this before...it's really good.
Tomorrow, after FS, I have to make Moroccan Spiced apples. Small dice; tossed in EVOO and baked for 10 minutes and then tossed with this yummy spice mixture, and baked again.
I will also make my Flourless Chocolate Cake tomorrow. Good thing I got my WT done today. Yay Josh for that one!
Sunday, I will rush home after the meeting to bring my oven up to 425 in order to bake the ham. (It's really just a matter of warming it. It's fully cooked and spiral cut...and I got it for $.99 a lb! WOOOHOOO!) While the degrees are warming, I will press the glaze all over the ham and line the platter with the kale that I purchased on Wed.
Maybe I will warm the apples. Probably I'll let MC do that at her place.
Now, my only dilemma is whether to bake the ham cut side down or not. Any thoughts?