One recent chilly Sunday, we baked a ham for dinner – a rare occasion. I’ve always reasoned that big roasts should be saved for special occasions, holidays mostly. This got me thinking about Sunday Dinners my mom and Grandmother cooked, each always an occasion of its own.
These days, traditional Sunday Dinner has mostly gone by the wayside. Busy schedules of smaller families living across the country have made meals of “cheater’s chicken” or carved ham from the grocery hot counter more the norm. But preparing and serving a baked ham from home is really no more expensive or difficult than picking up a pre-cooked meal at the store. It’s all in the mindset.
We had a lot of fun reliving the Sunday Dinner tradition with our baked ham. But the best part was the leftovers, which is really why I baked the ham in the first place.
It’s show and tell time in this installment of Recipe of the Week where I’ll share the entrees my family of four devoured (plus sandwiches) from our 10-pound, bone-in ham. (gThankYou to all noted for these recipes.)
- Ham & Bean Soup: This fantastic version published recently in the Milwaukee Journal Sentinel that I made is from the Bogus Creek Cafe & Bakery in Stockholm, Wisconsin. This eatery was also written up by Jane and Michael Stern of Road Food, Gourmet Magazine and Splendid Table fame. Seriously good.
- Ham & Cheese Crêpes: Julia Child’s influence lives on in my kitchen as I continue to find new ways to serve her crêpes. This time, it was Ham & Cheese Crêpes I found at Cookography.
- Ham & Cheese Quiche: I score extra points anytime I can sneak spinch into a dish. This Ham, Swiss & Spinache Quiche went down just fine.
Rediscover Sunday Dinner, and all the rewards that follow. It’s worth every minute.
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