Baked ham! It’s not just for Easter.

 

As you may have guessed, I have a great affinity for pork products. While on the surface, it may be the decidedly unglamorous staple of a lunchtime sandwich, the lowly ham can occasionally have center stage at Easter, Christmas, or other large gathering. Usually, it’s one of those 10-pound behemoths purchased from a specialty store or super market that come already glazed and ready to go. Yes, they are delicious and convenient, but you can make a cheaper and much more sophisticated version at home, with about the same amount of skill that it takes to go to the store, buy the ham, and pour whatever glaze concoction it comes with.

Another bit of news…You can also buy a mini ham at most grocery stores! Well, why is this exciting, you ask? Well, as it turns out, it is a super easy and fancy looking weeknight dinner with the same minimal effort! It’s especially nice when cooking for two, as you will have leftovers that you can transform into any number of other dishes in the days to come.
I like to re-use in croquetas or gratin aux courgettes.

I usually serve with some mashed potatoes and green peas, but I came across these lemon potatoes from Martha Stewart that paired really nicely as well.

Here is my go-to glaze recipe for a baked ham for two:

1 quarter ham
1/4 cup whole cloves
1 tsp grated orange peel
1/4cup brown sugar
1 heaping tablespoon grain mustard
1 tsp cider vinegar

Preheat oven to 350 degrees.

Score the top of the ham and stud all over with the whole cloves. Place on a roasting pan or baking dish and into the oven for 30 minutes.

In a small bowl, whisk the orange peel, brown sugar, mustard and vinegar together until combined.

When the 30 minutes are up, pour the glaze over the ham and return to the oven for 15 minutes.

Remove the ham from the oven and let it rest for about 10 minutes before slicing and serving.

Notes:

You can switch out the cider vinegar for orange juice.
If the ham is pre-sliced, you don’t need to score it, but I recommend that you tie it together with some butcher’s twine so that it stays together in the oven.
If you are using a whole (8+pound) ham, increase the ingredients accordingly.

 

 

In case you were wondering where I’d go: Miami

So, as you know, Miami is home for me. Even though I’m way far away, I can’t quit the Miami food news and Instagram feeds. There are also a few places I can’t wait to go back to the next time I’m in town. So here, for your enjoyment, are a few of my favorites.

Casablanca Seafood. What I wouldn’t give right now for a whole fried hog snapper with a side of tostones. Sit outside and watch people trying to dock their boats about 10 feet from your table. They also have delicious mojitos and a pretty decent wine list! You can also try their next door neighbor, Garcia’s, a true Miami institution. If you’re willing to venture into the wilds of Westchester or just happen to be there, check out El Floridita. It’s a teeny, tiny strip mall gem with some of the best fish croquetas ever. I defy you to find a better lunch special too!

I absolutely love Spanish food. If I won the lottery, I’d pack up and move to Spain without blinking an eye. Luckily, Miami has a wonderful Spanish ex-pat community with restaurants that meet their demanding palates. Go to Xixon for chanquetes and bunuelos de bacalao. They also have a HUGE Spanish wine selection and deli. Delicias de Espana has a market with Spanish products ranging from this week’s Hola magazine to turron to baby clothes to espadrilles. They have everything and then some, including a deli, bakery, and frozen food section. You can also sit and explore their changing daily menu, tapas and sandwich selection. If you want something with a little more South Beach je ne sais quois, make your way to Barceloneta, the Pubbelly Group’s Spanish flagship.

For French cuisine, I recommend Downtown Bistro, hands down. Now, full disclosure, the owners are dear friends of mine. That being said, their personal extraordinary good taste in food translates to the food at their French fusion bistro. The food and atmosphere is delightfully unpretentious. You can get classics like steak tartare and moules frites as well as the best risotto croquettes anywhere. I also like Brasserie Central in the Village of Merrick Park. They make a mean blanquette de veau and have a nice raw bar too.

I have to admit, I am getting really spoiled with the Asian options out here in Seattle. I’ve tried some of the best Chinese, Vietnamese, and Japanese food I’ve had, well, ever. That being said, I long for some Tropical Chinese dim sum and bluefin o-toro at Matsuri.

I have yet to go to an Indian restaurant that I love more than Bombay Darbar. That’s all I have to say about that.

Stay tuned for more of my favorites, go-tos,  and new places I can’t wait to try. Happy eating!

 

Postcard image from Zazzle.com.

Postcard image from Ebay.com.

 

Exploring Seattle

Back home, I prided myself on being the first to try new places and immediately share my seal of approval, or lack thereof, with anyone who would listen. Having been present for Miami’s food evolution from a bunch of chain restaurants, Cuban joints and the only nice restaurants being Christy’s or the Forge to the rise of the Mango Gang to the vibrant community of younger chefs and entrepreneurs like the team at Gastropod Miami and the Pubbelly Group that are bringing Miami’s food scene to the national stage.

Now, I’m taking on a new city as a total newcomer, a tourist even. Here’s where I’d take you so far…

Cafe Juanita, don’t let the name fool you. I’ve only had a few true fine dining experiences while up here, but this is probably the best. A tiny spot, in what looks like a private home, tucked away in a quiet neighborhood in Kirkland. Great for special occasions or a fancy date night. Don’t believe me? Check out Eater.com’s accolades here.

Jarrbar is a tapas bar hidden underneath the Pike Place Market. On a quiet backstreet, Jarrbar operates out of an old storage space serving cured seafood, meats and signature cocktails. They also feature a nice selection of Spanish wines.

Lionhead was my first foray into Sichuan-style food. One of the things I’ve really come to appreciate about being here is learning about and tasting the wide array of Asian food and all its different regional nuances. I personally tend to shy away from anything labeled “hot” or “spicy” because I find it tends to overpower the taste of the food. On my visit here, I threw that to the wind and let our super-helpful server choose some items for my dinner companions and me. It was totally worth it. Check out their menu linked to above!

Favorite Cookbooks: Cocina Criolla

Everyone has a different approach to following a recipe. Personally, I like to follow to the letter on the first attempt and then get creative on the second try. In my experience, this works especially well in most savory recipes. Don’t try to be cute and creative when it comes to pastry or baking, unless you are an experienced baker. I, for one, am not, so I don’t even go there.

Cocina Criolla by Nitza Villapol.

As you can see, this one gets a lot of use. Well, this particular edition was my grandmothers, which I inherited. Yes, it is held together with scotch tape and rubber bands. Don’t judge.
This is the bible of Cuban cuisine. You’ll also find some interesting interpretations of other dishes like lasagna and rather disturbing treats of the mid 20th century like tomato and tuna aspic. In any case, if you need a solid basic recipe for your black beans, pork roasts and yuca, this is the place to go.
Mine is particularly special because it is filled with little notes and other recipes from my grandmother. Sadly, the regular edition does not come with those.
Here is a really lovely article from Saveur about the “grande dame of Cuban cuisine” and how the lady, and the book, have become cultural icons on and off the island.