As you all know, every holiday I get so much joy out of designing our menu. Being the true southerner that I am, it really is always about the food.
This past Easter was no different. Every year, I always cook a spiral ham, and I thought that this year I would change it up. Maybe make a leg of lamb or a jazzed up pork loin. I looked through my recipes, but I just kept thinking about ham. Easter ham is our tradition. As much as I felt I needed to change up our menu, deep down I knew that change isn’t always necessary.
So I decided that the “change” would be in the glaze. And I came up with the most delicious, and very easy Fig Glaze to baste over the ham.
Turned out incredible. The fig really complimented the ham, and my very opinionated family taste-testers loved it.
Click here for the recipe.
We had plenty of leftovers. Sean took some to work. The kids had ham sandwiches for a few days. And I still had more ham to finish up. I wanted to turn the rest of the ham into an appetizer of some sort.
And one night while I was wide awake and couldn’t sleep, I was thinking about this leftover ham, and Stuffed Baby Bell Peppers came to mind.
So at 2:30 in the morning, I was in the kitchen, turning my thoughts into a delicious recipe. Randomly, I had all the ingredients necessary to make it.
And while Sean and the kids were nestled all snug in their beds, I made delicious Stuffed Baby Bell Peppers.
This is not only a great appetizer, but can be served as a main course as well.
The following night, I slept well.
Click here for the recipe.