My mother gave me several individually wrapped, frozen ham slices back around Christmas and I’ve been going through them as slowly as possible. Because I love them! They have such a mild flavor, not overly salty like a lot of ham.
The best part is that they thaw out really quickly, so if I find myself without much of a supper plan, I can ready these in about 30 minutes. And it’s easy for a non-griller like myself to cook them on the grill. That’s just what I did on Sunday night after we got home late from running around. After I fired up the grill, I made a glaze as simple as:
1/4 cup brown sugar
2 Tbsp. prepared horseradish
2 Tbsp. lemon juice
1 Tbsp. butter
Melt together in a small saucepan (you can add a little dry mustard and salt/pepper too), then take that out to the grill and baste the ham steaks on both sides until you get some nice brown edges. I served mine with squash casserole and turnip greens (from frozen).
The casserole recipe came from the 7-Day Menu Planner a couple of weeks ago. Howard cut it out. It was good, but I think it was missing something. It just wasn’t quite as flavorful as I had hoped. Squash and rice can be pretty bland and it takes more than sour cream and cheese to liven it up. Anybody got a good squash casserole recipe (besides Debbie, who sent me a great one with bacon, which I’ll post below – thanks, Debbie)?
On to the iced coffee: I can’t drink coffee because I prefer to have a regular heart beat. It does gall me, though, because I really love coffee. But I’ll stop whining and share a great summer coffee recipe with those of you who CAN drink coffee. This is a cold brew method.
Photographer Rebecca Barnett directed me to this recipe on the Pioneer Woman blog. It calls for steeping coffee grounds in cold water, then straining them through cheesecloth to create the drink instead of brewing it hot. Rebecca tried it and said it’s GREAT. See the detailed instructions here.
If you make this, be sure to drink one for me, please!
Debbie Franco of Roanoke saved this recipe, which she cut out of The Roanoke Times several years ago:
Zippy Zucchini Bake
From Mrs Calvin B. Mattox
6 strips bacon
3 Tbsp bacon drippings
1/2 stick butter
2 medium onions
5 medium zucchini or yellow squash
1 tsp dried basil
1 Tbsp sugar
1 tsp salt
2 cups canned or fresh tomatoes
1 cup grated cheddar cheese
In larger skillet. fry bacon strips, drain and crumble. Set aside. In 3 Tbsp bacon drippings and butter, saute chopped onion until slightly browned. Add sliced zucchini and cook 3 to 4 minutes over medium heat, stirring occasionally. Add basil, sugar, salt and tomatoes, cover and simmer until squash is tender. Pour into greased 2 qt casserole dish and sprinkle with crumbled bacon and grated cheese. Bake 20 minutes at 350 degrees.