Skinny Poolside Dip aka COLLEGE GAMEDAY Dip!

If you're a UTE fan, you're in heaven right about now. Winning our Pac 12 season opener for the first time EVER and hosting ESPN's COLLEGE GAME DAY  here in our own backyard for the first time since 2010 calls for a celebration!  This Skinny Poolside Dip is tasty, fresh, simple and perfect for the game tomorrow.

You know how the word "skinny" always catches a woman's eye!?!  And the words:  skinny, pool and dip all together in one recipe name? That was all it took to grab my attention. When I saw this recipe for Skinny Poolside Dip on Pinterest,  I immediately thought of all the times I had packed my pool bag with Red Vines, Cheetos and Diet Coke.

One look at this recipe and I knew it was a keeper. I must admit, I have a gift.  It's a small gift, insignificant to most, but very helpful if you're a food blogger. I can usually look at a recipe and tell you if it's going to be worth trying. This dip? One look and I knew it would be good.  I made a couple of modifications (I know, you're shocked) to make it my own and more appealing to our family.

I'm not sure why this dip is called Skinny Dip? The first recipe I looked at was made with Neufchatel otherwise known as low fat cream cheese. Ok, makes sense. That would qualify as Skinny Dip (kind of). But the recipes using regular cream cheese? Well, the word "Skinny" should probably not be attached to that recipe ;)

I loved the ease of this recipe. Start to finish, this recipe takes about 10 minutes, if you are grilling corn. Otherwise,  if using frozen corn, it's close to 5 minutes total.
It's absolutely delicious and a dip that most will love.
Oh, I almost forgot.. GO UTES!!!



Poolside Skinny Dip
modified from Buns In My Oven

8 oz cream cheese, room temperature (regular, low fat or Neufachatel)
2 red bell peppers, cored and diced
3 large ears fresh corn, cooked or 2 cups frozen corn
1 cup sweet onion or red onion, diced
1 jalapeno, seeded and diced
2 tablespoons dry ranch dressing or
pepper to taste

In a large bowl, fold cream cheese, red peppers, corn, onion,  jalapeno, and ranch dressing mix together. Season with ground pepper.
Serve immediately or refrigerate until ready to eat. Serve with crackers, tortilla chips or cut up vegetables.

Tips:
-The dip will set up and be difficult to scoop right out of the refrigerator. Let sit at room temperature for a few minutes prior to serving.
-If fresh corm is not available, use one can of corn or 2 cps frozen corn, do not thaw before using.
-If grilling corn, husk corn. Sprinkle with a little salt and pepper. Butter the corn if desired, not necessary). Wrap tightly in a piece of foil. Place on grill and cook over med high heat for about 10 minutes.


If you're looking for more appetizers,  here are a few of our  favorites...

Cowboy Salsa Everyone loves this salsa!

Buffalo Wing Dip The ultimate guy dip...

Roasted Red Pepper Hummus nice if you're trying to eat healthy!

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Breakfast Croissant Quiche Cups

These little Breakfast Quiche Cups are made with croissants and easy to whip up in just a few minutes. They are perfect for the Mother's Day brunch you're planning.

You've got that covered, right??

If not, here are a few suggestions to help you out...

One-Bowl Berry Coffee Cake, super simple and can be made a day ahead! 

If Mum loves pancakes, try this recipe for Sour Cream Pancakes. Absolutely melt in your mouth delicious. It's my copycat recipe for Penny Ann's Sour Cream Pancakes. Don't forget the home made syrup. 

 For a meal in a salad, try this recipe for Cobb Salad with Creamy French Dressing. Crunchy, salty, creamy all in one bite. 

Does your mom love Panera? You'll be her favorite when you make this copycat version of the Panera Strawberry Poppy seed Chicken Salad.  And who doesn't want to be mom's favorite??

You say you can't cook? Here's a no fail recipe for Fruit-Filled Virgin Sangria. Buy a glass pitcher and a few glasses and give all to mom for her special day, filled with this colorful delicious drink!

Every mom I know LOVES this dish.  If you can't take her to Italy, the least you can do is bring Italy to her.  Magherita Pasta. Takes just a few minutes to make.  Serve it with some bread and a green salad.
Best dinner.
Ever.

Don't forget dessert! Nan's Coconut Cake  is mom's favorite. Made with a cake mix and add-ins, it's simple and can be made a day or two ahead. Store in fridge. Top with fruit just before serving.
If this doesn't make mom love you, nothing will.

If mom is a Swig Cookie fan, make these. The original (Almost) Swig Cookie.
Gift plan: Give her a bottle of coconut flavoring (don't forget the squirt spout) a big glass, some fresh limes and some Diet Coke.
The family inheritance will be all yours.

Past Mother's Day Menus and recipes: 

Mother's Day 2009

Mother's Day 2011

Mother's Day 2012

Mother's Day Lobster and Shells Salad 2013

Mother's Day 2014 Pork Tenderloin with Sesame Ginger Slaw

Breakfast Croissant Quiche Cups

A Bountiful Kitchen

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3 large croissants, sliced into 1/4 inch pieces

10 large eggs

1 cup half and half

1 teaspoon salt

1/2 teaspoon pepper

2-3 tablespoons prepared pesto

1-1 1/2 cup chopped fresh spinach

3 green onions, chopped

8 slices bacon, cooked until crisp, chopped

2 cups grated cheese any type (cheddar, Monterey Jack, Swiss)

Generously grease muffin cups. 

Place croissant slice into greased muffin cup. You may need to press down a bit, or tear it in half to fit the slice in the muffin cup. Beat eggs and half and half together (I like to use a blender), add salt and pepper, mix again. Set aside.

Spoon about 1/2 teaspoon pesto over each croissant piece in cup. 

Top with chopped spinach, green onions, bacon and grated cheese. 

Pour the eggs over the croissants in the cups*. Fill the cups about 3/4 full of the egg mixture, or until all of the egg is used up.  

Let sit overnight in refrigerator (see tips below), covered with plastic wrap or bake in 350 oven for about 20-25 minutes until puffed and golden. 

Let sit for 5 minutes, then run a knife around the edge of the muffin cup and remove to a platter. Serve immediately or at room temperature. 

Tips:

-Make sure to generously grease the cups both sides and bottom or the egg will stick. 

-*The amount of quiche cups will depend on the size of the muffin cup, this recipe generally makes about 15-18 medium size cups. 

-It is best, but not necessary, to let the prepared quiche cups sit in the fridge for at least an hour before baking. This allows the egg mixture to completely soak into the croissant and creates a yummy bread pudding type texture. If preparing the quiche cups the day before serving, remove from fridge and let sit on counter for 30 minutes before baking. Bake uncovered. 

-The baked cups freeze well. After baking, place any leftovers in a Ziploc bag after completely cooled. Freeze. When ready to use, place on a paper towel and heat in microwave for about 1 minute. 

-We love this dish served with Chili Sauce or Sheri's Simple Salsa. 

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Smashed Potatoes and Buttermilk Fried Chicken

What says comfort more than fried chicken? This dinner takes just a few minutes to cook after the chicken soaks in buttermilk. I usually place the chicken in the buttermilk early in the day (If the chicken is frozen, I just plop it in the buttermilk as-is.

If you are a little skeptical about cooking fried chicken you're going to love this recipe. It's easy to put together and you can fry batches and then place the cooked chicken in the oven to keep warm. I put the potatoes in the oven about an hour before eating dinner. Then just steam the veggies while you're saying a blessing. What could be easier than this? Ok, besides KFC.

And the leftovers (if you have any)?
You might be tempted to give up your firstborn for a piece of this cold leftover fried chicken.
I'm serious.

Southern Buttermilk Fried Chicken with Smashed Potatoes

original recipe adapted from Mad Hungry  originally posted here

Chicken:

1 quart buttermilk or milk

2 tablespoons Tabasco or other hot sauce

about 4-6 chicken breast halves

1 cup all-purpose flour

1 1/2 teaspoons coarse salt, plus a little more for sprinkling

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 cup vegetable oil

Smashed Potatoes:

12 small red potatoes, or white will also work

olive oil

coarse ground salt

ground pepper

butter

For potatoes:

Pre heat oven to 350 degrees.

Wash and dry all potatoes, remove any eyes from potatoes with paring knife. 

Grease a 9x13 or jelly roll pan with cooking spray. 

Rub each potato with a bit of olive oil. Sprinkle with salt.

Place pan in oven and bake potatoes for about 1 hour  or until knife inserted in center of potato easily goes through potato. 

Remove and Smash each potato with a fork. Sprinkle each potato with a little more salt and pepper. Drizzle with additional olive oil. If desired, spoon about a teaspoon of butter on each potato, top with Parmesan cheese, grated cheddar, chopped green onions if desired. Or just serve with olive oil and salt! Keep warm in 200 oven until ready to serve. 

Tips:

-Use whatever amount you need for this recipe. Usually, about 2-3 small potatoes per person. 

Early in day:

In a 9x13 baking dish or gallon sized Ziplock bag, stir together the buttermilk and Tabasco. Place the chicken in the liquid mixture and leave as long as possible. (I soaked the chicken overnight. Place in refrigerator.)

When ready to cook chicken:

In a plastic or paper bag combine the flour, salt, pepper, and cayenne.

Shake the chicken pieces two to three at a time, in the flour. Repeat with the remaining chicken.

In a skillet heat one half inch of oil over medium high heat. Test with a tiny bit of chicken. If it bubbles immediately, it is hot enough.

Place the chicken into hot oil. Distribute as many pieces as will fit in a single layer in the pan, leaving one half inch between pieces. Leave to fry undisturbed for about seven minutes. Lower the heat as necessary to prevent excess browning. The oil should continue to bubble steadily. Turn the pieces and cook for an additional seven to ten minutes.

Remove to a plate lined with paper towels to drain. Repeat process to cook remaining chicken. To keep first batch warm, place on a rimmed baking sheet in a 200 degree oven.

Tips:

-The original recipe calls for two cups of oil. I used about a quarter to a half inch of oil in the bottom of the pan.

-I used 4-5 boneless chicken breast halves. 

-This was delicious served cold as a leftover the next day.

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Five Ingredient Hot Fudge

Do you love hot fudge, but don't love the price of premium jars of fudge sauce in the grocery store? This recipe makes enough to feed the hungry masses without breaking the bank, and also stores for a couple of weeks in the fridge, (if it lasts that long).

I love this recipe because it takes about 10 minutes start to finish, and is perfect on top of ice cream, brownies, fruit, waffles, crepes...the possibilities are endless.  It also makes a perfect home made gift for someone special.

I dare you to find a store bought hot fudge topping you love as much as this!






















Five Ingredient Hot Fudge
A Bountiful Kitchen
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8 oz. unsweetened chocolate, broken up
3 tablespoons butter
2 cups granulated sugar
1 3/4 cups whipping cream, heavy cream is best
2 teaspoons vanilla

Place the chocolate and butter in a medium size saucepan over low heat on stove, or if you are worried about heat control, place in a double boiler. Simmer until chocolate and butter are melted and smooth. Add sugar and whipping cream and whisk. Cook on medium heat until the cream barely starts to boil and mixture is smooth. Cook for about 3-4 minutes until mixture is heated through and smooth. Remove from heat. Add vanilla.
Serve immediately. The mixture will start to thicken as it cools. Store any leftovers in refrigerator.
Serves 12-15

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ABK's Ultimate Chunky Guac

When we traveled to Mexico a few weeks ago I was in heaven. Guac heaven. Guacamole is one of those items I can eat morning, noon and night. By the end of the week, the boys were saying NO MORE GUAC! But the girls, Grant and I were happy to slather it all over our morning eggs and breakfast quesadillas on our way out of town and back to the good old USA.
I usually just mash the avocado, add some lime juice, salt and garlic. It's one of my favorite lunches. When I have a few more minutes, I love this dressed up version. It includes so many flavors I love- all in one wonderful bite.

This recipe is perfect for watching games, family gatherings and all types of parties.
The ultimate guac?
This is it.




ABK's Ultimate Chunky Guac
A Bountiful Kitchen
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4 ripe avocados
one juicy lime
1 large firm Roma tomato, chopped (if juicy, seed the tomato)
1/2 red pepper, chopped
1/2 of a medium white or sweet onion, chopped
1/2 cup cilantro, chopped coarse
1/2 jalapeño, seeded and minced (more or less, depending on heat level desired)
1 large clove garlic, minced
coarse sea salt
fresh ground pepper

Scoop the avocado out of the skin into a medium size bowl and discard the pit.  Squeeze the juice of the lime over the avocado. Mash the avocado with a fork into large chunks. Place the chopped red pepper, onion, cilantro, jalapeño and garlic into the bowl. Mix gently. Season to taste with sea salt and fresh ground pepper.
Serve immediately, or to keep from browning, spread the mixture evenly in a small bowl using a spatula or the back of a spoon. Press a piece of plastic wrap firmly against the surface of the guac, leaving no room for air to collect. Place in refrigerator until ready to eat. when ready to eat, remove about 15-30 minutes before serving and let sit on counter. Remove plastic wrap , scoop into serving bowl and serve.

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Sweet and Spicy Asian Chicken Skewers

Have you planned your Superbowl menu yet?
I thought it would be fun to create another recipe in honor of the Seahawks going to the big game. Again.
Last year, I posted an original recipe for Seahawk Sliders, a grilled salmon slider, complete with Sriracha mayo and my history with the Seahawks :) .  It was the hit of our party! We loved the Sriracha sauce so much, I decided to incorporate it into this dish as well.
This year, I'm sharing a recipe for a super simple chicken skewer. They are best when marinated for 24 hours, and then grilled on the bbq or on the stove. It takes less than 5 minutes to cook, then drizzle with some extra sauce, garnish and serve.
So simple and so very tasty. I'm predicting this will be our favorite appetizer at this year's Superbowl party.
You know what I'm going to say now.
Say it.  For all of my Seattle family and friend fans.
Seeeeeeaaaaa Haaaaaaaaawwwwwks! 
thanks.

Sweet and Spicy Asian Chicken Skewers
A Bountiful Kitchen
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about 2-2 1/2 lbs chicken, boneless, skinless*

marinade ingredients:
1 cup Cola, not sugar free
1/2 cup soy sauce
1/4 cup Aji- Mirin (Sweet Rice Vinegar)
1 cup prepared Teriyaki Sauce, I used Yoshida's or Very Teriyaki
3 cloves garlic, minced
2 tablespoons Sriracha Sauce (more if you like it hotter)
3-4 tablespoons honey

wood skewers about 12-24
for garnish:
Sesame seeds, toasted
chopped green onions, about 2-3

6-24 hours before serving:
Mix all marinade ingredients together in a bowl with whisk. Remove 1 cup of sauce from bowl, set aside in a small bowl, cover and refrigerate.
Slice the chicken into one inch wide strips. If the breast meat is thick, you may slice the breast in half, then slice again the opposite way in long thin strips. The strips should be about 1" wide by 4-6 inches long, and about 1/2 inch thick.
Place the remaining sauce (that has not been saved for serving) in a Ziplock bag or a shallow pan with the chicken. Seal and refrigerate at least 6 hours, and up to 24 hours. Move the chicken around a couple of times during marinating to insure all pieces are covered with sauce.
When ready to cook, discard sauce that was used to marinate chicken.
Thread the chicken onto the wood skewers and place on a baking sheet or a 9x13 pan.
Place the remaining reserved sauce in a small saucepan and heat for about 5 minutes over medium heat or until reduced and thickened a bit. Turn off heat.
Chop the green onion for garnish.
Heat a griddle or barbecue and grease lightly.
Cook the chicken for about 2 minutes on each side at about 400 degrees, or until cooked through. Do not overcook, or the meat will dry out very quickly.
Place the cooked meat onto a tray. Drizzle with reduced sauce, sprinkle with sesame seeds and garnish with chopped green onions.
Serve immediately, or keep warm by covering with foil. Or refrigerate and serve cold. Do not garnish until ready to serve.


Tips:
-* I used boneless chicken breasts, boneless thigh pieces are also delicious.
-Before heating the sauce to drizzle on top of the chicken, I add about 1-2 tablespoons balsamic vinegar for color and flavor. I like the way it adds a little more intense flavor to the sauce.
-If you would like to make this dish ahead, it's easy to do so!
Marinate the chicken. Follow directions for cooking. When the chicken is cooked, carefully place the skewers in a 9x13 pan and refrigerate.
When ready to serve, remove from refrigerator, let sit on counter for about 30 minutes. If serving warm, heat oven to 375 degrees. Heat uncovered on a cookie sheet in a single layer for about 3-5 minutes. Remove, and drizzle with sauce, garnish with sesame seeds and green onions and serve.

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Our Favorite Chicken Divan

If you were to ask my kids what their favorite dinner was growing up, bets are they would all say the same thing. We called it "Chicken, Broccoli and Rice", but it is known to most as Chicken Divan. There are several ways to make Chicken Divan, the super simple canned soup route or the made from scratch version. It's one of those- adult version or kid version recipes.
My kids love both. When I was in a hurry, I could have dinner on the table in less than 20 minutes start to finish with the canned soup version, but the from scratch version doesn't take much longer, and in my opinion,  tastes waaay better. My favorite way to serve this dish is to bake it in the oven after making the sauce. I love the way the dish tastes when the sauce is spread over the rice and baked for a few minutes. But serving it straight from the stove top works too.
Oh, one more thing. If you're looking for a way to get your kids to eat broccoli, this dish should do the trick.

Our Favorite Chicken Divan aka  Chicken, Broccoli and Rice Dinner
A Bountiful Kitchen
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6-8 cups cooked rice ( I like Pearl or Japanese style rice for this dish)
4-5 cups chopped broccoli
1/2 cup butter
1/2 cup flour
1- .49 oz packet chicken flavoring*
1 teaspoon each salt and pepper
4 cups milk (skim)
1 cup mayo (regular or low fat)
4 cups cooked chicken
1 cup milk
1-2 cups grated cheddar cheese

Cook rice, set aside.
Steam broccoli by placing on a plate or non metal pie plate with about 3 tablespoons of water, cover with a damp paper towel and microwave on high for about 3 minutes or until bright green. Remove and set aside.
Melt butter in a large pan over medium heat. Add flour and cook while whisking and butter and flour make a smooth paste. Cook for about 2 minutes. Add one package liquid chicken flavoring and salt and pepper. Slowly add milk to the mixture a little at a time, whisking while adding milk.
Cook until mixture thickens, about 3-4 minutes on medium-medium high heat. Continue whisking.
Add mayo, whisking until smooth. Add broccoli, chicken and cheese. If the mixture is too thick, add an additional cup of milk until desired consistency.
If baking (not necessary) grease a 9x13 pan. Spread cooked rice (it's okay if it is still hot) into the dish. Pour chicken and broccoli mixture over the rice. Bake for about 20 minutes at 350 degrees. Top with additional grated cheese last ten minutes of baking.
If serving without baking all ingredients together, scoop rice onto individual plates and spoon broccoli and chicken mixture over the top of the rice.
Serves about 6

Alternative super quick and easy recipe, aka :

Foster Children's  Favorite Chicken, Broccoli and Rice Dinner

6-8 cups cooked rice
4-5 cups chopped broccoli
4 cups chicken (about 2-3 large chicken breast halves)
2 tablespoon olive or canola oil
salt and pepper
2 can cream of chicken soup regular or low fat
2 cans milk
1 cup mayo light or regular
1-2 tablespoons bottled lemon juice
2 cups grated cheese
more milk to thin, if necessary

Chop broccoli, set aside.
Cut up the chicken and place in a large pan with oil over medium-high heat. Cook until no longer pink, about 3-4 minutes. Add chopped broccoli to chicken in pan, cook until broccoli is bright green (about 3 minutes) . Add salt and pepper. Whisk in the soup, milk, mayo, lemon juice and grated cheese. Continue to cook until smooth and cheese is melted, about 5 minutes.
Serve over top of cooked rice.

Tips:
-*I like to use Swanson brand "Flavor Boost" 100% Natural Concentrated Broth. There are 4 packets to a box. You may also use bullion cubes(2) or other types of chicken flavoring. It is not necessary to use the flavoring in the second recipe, the canned soup has plenty of chicken flavoring.

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Snake River Farms Kurobuta Ham with Grilled Pineapple and Pomegranate Pineapple Glaze and Giveaway Winner!

Now that Thanksgiving is in the rear view mirror, and Christmas is just around the corner, the big question is- What to serve for Christmas dinner? I'm all about planning our Thanksgiving menu for weeks ahead, and spending hours in the kitchen preparing Thanksgiving dinner. But Christmas is a little different for me. Years ago, I gave up spending Christmas in the kitchen.  It's more of a stay in my jammies,  eat breakfast casserole, and enjoy the family type of day. I usually serve either ham or beef on Christmas day. Both are relatively simple to place in a pan and roast, leaving precious time to make a couple of simple side dishes (which I usually prepare a day or two ahead).  Those dishes can just be heated or pulled out of the fridge and served.




This year, I'm serving a Snake River Farms Kurobuta Ham. Snake River Farms is a family owned business that was founded in 1968. They are located in Boise, Idaho and are a business dedicated to producing the highest quality beef and pork in the USA. Snake River Farms are involved in every step of the beef life cycle including ranching, feeding, animal nutrition, processing meat, marketing and sales.

How much of a difference can there be in meat, you say? And particularly in ham?   I've cooked everything from grocery brand hams, to ham from specialty stores and mail order businesses, to spiral sliced hams sold in national chains. The Kurobuta hams from Snake River Farms come from 100% purebred Berkshire hogs grown in a network of small family farms using a slow fed process.  This is hands down the best ham I've ever eaten.
Ever.
In my life.
It has the perfect blend of salt, sweet and smokey flavors.  The Kurobuta ham is "...considered to be equivalent in status to Kobe beef." It's so tender, a butter knife is all you need at your place setting. I love it served with a bit of grilled fresh pineapple and some Pomegranate Pineapple Glaze. This dish takes about 10 minutes to prepare (the glaze).  Place it in the oven and you're free to watch another round of It's a Wonderful Life!

Want one for your holiday table? I've got an exclusive offer on a free ham for you and your holiday guests from Snake River Farms, enter below. Trust me. You want this ham on your table!
If you don't happen to win the ham the awesome folks at Snake River Farms are also offering a coupon code for free shipping, just use the code BOUNTIFUL when checking out. Make sure to order early so your ham will have time to ship and thaw.
Good luck!

Baked Ham with Grilled Pineapple and Pomegranate Pineapple Glaze
A Bountiful Kitchen
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** Snake River Farms Kurobuta hams are shipped frozen, make sure to allow enough time for  shipping and for ham to properly thaw in refrigerator before roasting- about 4-5 days. All Snake River Farms hams are fully cooked, but SRF recommends cooking in 325 degree oven, 20 minutes per pound allowing internal temperature to reach 140 degrees.

1 - Bone in Kurobuta Ham, 12-15 lbs*
1 Fresh Pineapple

glaze:
1 1/2 cups pomegranate juice (sold in refrigerated section of grocery)*
8 oz can crushed pineapple, not drained, or 8 oz fresh chopped pineapple
3/4 cup brown sugar
1 tablespoon soy sauce
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce

1/4 cup cold water
2 teaspoons cornstarch

Ham and oven prep:
About an hour before cooking, remove ham from refrigerator. Unwrap and place on roasting rack or place in roasting pan or pan that will hold the meat and catch the juices, fat side up.
Place rack on lower third of oven, remove any racks above that will interfere with cooking of ham.
For sauce:
In a small saucepan whisk together juice, crushed pineapple, brown sugar, soy sauce, mustard and Worcestershire sauce. Cook over medium high heat for about 5 minutes.
Whisk together 1/4 cup cold water and 2 teaspoons cornstarch in a measuring cup until smooth.
Slowly add the cornstarch mixture to the juice mixture in the pan, leaving the pan on heat. Reduce the heat to medium and continue to cook and whisk until slightly thickened. This will take about a minute. Cook for about 2 minutes and reduce heat again to low. When sauce is thickened a bit, turn heat off and leave on stove.
Place ham in oven for about 1 hour, uncovered.
After one hour,  slide rack out of oven, and pour about 3/4 cup of glaze over ham, making sure to cover all surfaces facing upward. Use a brush if needed. Slide the ham back in the oven, continue to cook until internal temperature reaches 140 degrees.
Remove from oven. Place a little more glaze on the ham if desired. Serve the remaining glaze with the ham on the side.

For grilled pineapple:
Lay pineapple on side, cut off top and end. Slice the remaining pineapple into 1/4 to 1/2 inch slices.
Brush pineapple lightly with olive oil or canola oil. Grill over medium high heat on bbq grill until lightly golden, or broil on cookie sheet in oven for about 2-3 minutes or slightly softened.

Tips:
-Allow several days for ham to thaw in refrigerator.
-Use a meat thermometer to gauge the internal temperature of ham. I like the oxo instant read thermometer, or a good old fashioned meat thermometer from the grocery store will work as well.
-If you purchase a 14 lb ham, you will need to allow 4-4 1/2 hours for warming in oven. Also allow about 10-15 minutes before carving ham after removing from oven.
- If you are not using an instant read thermometer, make sure your thermometer is facing the oven door, so you can peek at it occasionally and see the internal temp of the ham. You don't want to have to open the oven every time you take a peek at the meat!
-If your ham looks like it is drying out, cover loosely with foil and continue warming.
-If you like to serve lots of sauce with your ham, double the sauce recipe.
-*you may use a boneless ham as well, the cooking/warming time will need to be reduced most likely. Follow package instructions.
-**You may also substitute cherry or orange juice for the pomegranate juice.


Congratulations to R. Labrum, you have won a Snake River Farms Kurobuta Ham! Please email me at Fostersi at msn dot com to claim your prize.

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