Friday, July 4, 2014

Our Second 4th of July Away from Home

Today marks the second Fourth of July that Hubby and I have been living away from home.  Last year at this time, we would have been living in Florida for a whole five days.  We knew absolutely no one except for his Aunt and her husband.  They were so kind to invite us out to Marco Island to watch the fireworks over the ocean.  It was a blast adventuring out in our new state.

But, this year our restaurant is going through it's first winter, yes I said winter. So, Hubby is working and I'm here wishing we were back in Wisconsin celebrating today with our family.  It's also our first 4th with our anxiety stricken dog. We have no idea how tonight is going to go with him, so we'll be watching the Bonita Springs fireworks from our balcony.  Until Hubby gets home, I'm keeping busy by cleaning, cooking, baking, blogging and online shopping. Anything to get my mind off home.

For our menu tonight, I'm making one of our favorite recipes,  Dr. Pepper Glazed Ham. I've posted this recipe in the past and it was a hit with over 600 reviews in two days. I will also be making an Oreo treat later on. That recipe will be posted sometime this up coming week.

Also, next week I will be sharing a Round 2 Recipe that can be made using the left over glazed ham.

Until then, have a great day everyone!


Dr. Pepper Glazed Ham

Ingredients 
8lb semi-boneless, fully cooked ham
6 oz Dr. Pepper
1/4 cup spicy brown mustard
1-1/2 cup brown sugar
1-1/2 tablespoons apple cider vinegar

Directions
Place ham into a 6 quart crock pot.  Take a knife and gently slice a diamond pattern into the top of the ham. Don't press down too hard, you don't want to slice through the entire ham.  

Next, pour 1 cup of water over the ham, and place the lid on. Turn the crock pot on for 6-8 hours. 

In the meantime, place all of the ingredients for the glaze into a small saucepan and whisk together. Turn on medium-high heat until it boils.  Once it boils turn it down to a simmer for 15-20 minutes until it darkens and thickens slightly.  

Next, use a basting brush and start brushing the glaze over the ham every 2 hours or so, until the ham has reached 140 degrees.  



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