Mmmm, Ham

It's been entirely too long and I have no excuse other than apathy and while a deadline for the day job approaches there won't be much more coming. While I'm not a New Year's resolution guy maybe I should have resolved for a post a week, maybe I can make up for it a little coming up.

I did quite a bit of cooking over the holidays. We had Turducken (pics to follow) with more than 20 people and then we had my mom's family over for the holidays with about 24 people attending. Above is a picture of my first ham, a 25+ pound spectacular example of smoked pork goodness. I did very little to it, just adding some cloves and a brown sugar/mustard glaze for the last hour.

But this is an example of the product being great. My dad has been getting these has from "Bert's" a place at Green and Lake streets in Chicago. They only sell commercially a couple of weeks a year and we make sure to always get one for Christmas.

I also did a potato gratin for that party and found an interesting recipe that worked out quite well. I used half gruyère and half swiss to save some money and it turned out quite well. I also doubled (tripled?) the recipe for the crowd we had.