Easter ham! Not to be confused with Nor'easter ham.
Good thing about making a ham is that it's already cooked. Kind of fool proof, for fools like me. Fools that rush into the kitchen to cook.
Get it? Fools rush in?
But imagine a huge, gorgeous ham GLAZED with a sriracha-pineapple glaze. I like words that are both verbs and nouns. Glaze. Makes it easy for fools like me. Fools that rush into using words that are both nouns and verbs.
So anyway, Easter is 5 minutes away and you need a ham! Try it with a sriracha-pineapple glaze year and watch your guests freak their entire lives.
Okay! Grab a ham. Mine is actually a HALF HAM, which made more sense for my family of four. Two of which are 3-month olds. I can't even imagine how huge a whole ham is. Rhino? Elephant? My gawsh.
In a food processor, combine a can of pineapple chunks (reserve a few for garnish!), sriracha sauce, brown sugar, honey and ground cinnamon. Pulse pulse pulse.
Transfer the mix to a small saucepan and simmer until it's reduced! Taste it. GEWWWWD LAWWWWD.
Okay, so you're going to bake the ham in the oven for about two and half hours. Brush it with that glaze every half hour! But reserve a little bit for the very end.
LOOK AT THAT HAM.
Slice it and serve, bebe! Drizzle with the rest of the glaze and top it with the remaining pineapple chunks. And parsley for pretty.
Such a ham.
Bev wasn't talking about you. She was talking about herself. She thinks. For more musings, visit her blog Bev Cooks and her Tablespoon profile.