RECIPE: BOURBON BAKED HAM

Being from the South, I can't remember an Easter Sunday without ham. My mom made the best ham; she'd bake it for hours and it would always be so delicious. Sometimes, she'd use pineapple and cherries to garnish the outside for very special occasions. That was when you knew you'd better be on your best behavior! My mother rarely used recipes and it is such a shame I didn't get this one from her before she passed away. Here's my version of my mom's Sunday ham.... with a little bourbon to put my own stamp on the original. Happy Easter and many blessings to you and yours!

Bourbon Baked Holiday Ham Martie Duncan

BOURBON BAKED HAM

INGREDIENTS

1 fully cooked bone-in ham about 10 pounds for a crowd

1 cup dark brown sugar, packed

1/2 cup bourbon

2 tablespoons ground mustard

1/2 cup pineapple or apple juice

1/4 teaspoon ground cloves

1 teaspoon whole cloves (optional)

dash of cayenne or Tabasco sauce

INSTRUCTIONS

Preheat the oven to 275 degrees.

Whisk the brown sugar, bourbon, ground cloves, mustard, cayenne, and pineapple juice together and let it sit. Next, prepare the ham.

I usually cook my ham in tin foil on a baking sheet like my mom but you can use a baking pan and a rack if you prefer. Put the ham, fat side up, onto a large piece of tin foil, large enough to make a tent over it-- meaning you close it up but don't let the foil touch the ham when you close it for baking... like a tent.

You don't have to do this next step, but it makes for a nice presentation. Use a small knife to cut a diamond pattern into the top layer of the fat. Just cut on the diagonal one way, then cut another diagonal going the other way to make the diamond shapes. Put a whole clove into each diamond. Or you could decorate the outside with pineapple like my mom did.

Next, brush half of the brown sugar mixture over the ham. Close and bake for an hour.

Open and brush on the remaining brown sugar. Add a 1/2 cup water, pineapple juice, or bourbon to the bottom of the pan. (if you use bourbon, make sure you are not near an open flame when you add it because the fumes can ignite!!) Close it up and bake for another hour or until the temperature reaches 140 degrees. Let the ham stand for at least 15 minutes before carving or it will fall apart.

RECIPE: BLACK EYED PEA SALAD OR REDNECK CAVIAR

Some folks call this Redneck Caviar, others Texas Caviar but whatever the name, this black eyed pea salad is always a hit at a party. Served as a side dish or as a starter with Scoops or tortilla chips, everyone loves it. Make it early in the day; it needs time for the flavors to combine.

Black Eyed Pea Salad is a great side dish or party dip served with toasted pits chips or those yummy Scoops by Fritos. It holds well on a hot day and can be served chilled or room temperature.

Black Eyed Pea Salad is a great side dish or party dip served with toasted pits chips or those yummy Scoops by Fritos. It holds well on a hot day and can be served chilled or room temperature.

BLACK EYED PEA SALAD

Difficulty: Easy

Prep Time: 1 hour 15 minutes plus overnight

INGREDIENTS

4 cups cooked and drained black-eyed peas

6 slices bacon, cooked until crisp and crumbled

1/2 cup red wine vinegar

½ teaspoon lemon juice

1/2 cup olive oil

1 teaspoon Tabasco

1/2 cup onion, finely chopped

1/2 cup green bell pepper

1 large tomato, seeded and diced

1 tablespoon jalapeno pepper, seeded and finely minced

2 tablespoons flat leaf Italian parsley, finely chopped

1 teaspoon minced garlic

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Cook the black eyed peas according to package directions keeping their texture intact. Don’t overcook them. Cook the bacon and drain on paper towels. Crumble. Combine all ingredients in a large bowl and toss well. Cover with plastic wrap. Refrigerate for at least 6 hours before serving, stirring occasionally. Bring salad to room temperature before serving. Toss and check salt and pepper before serving.