Bourbon Baked Ham, Perfect for Easter Sunday Celebrations!

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 HAM

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

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 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.

Want more Easter ideas? Martie's ideas for fabulous and affordable Easter celebrations include: 

Make a deviled egg bar with lots of toppings for lots of options!Make a Deviled Egg Bar

How to Make Speckled Eggs

Make a Peeps cake

Easter Egg Hunt for the Kids (indoors in case of rain!

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Irish Beer Cheese Fondue

Perfect for St. Patrick's Day parties, this beer cheese fondue is made with Irish cheddar and Guinness, the stout Irish beer. Your friends will loooovvee this recipe. And once you have it made, you can leave it on low in a crockpot or fondue pot and forget it! Best of all, it's self-serve; you just need to make sure you have enough because your guests will scarf this down. Seriously, it might be my new obsession. And don't worry if St. Patrick's Day is long past, this is a wonderful starter for a party, an appetizer for a dinner party, or a nice dinner for two in front of the fire.

Use Irish cheddar and an Irish stout like Guinness for a full, hearty tasteGuinness Beer & Cheese Fondue

Makes about 2 1/2 cups, enough for an appetizer portion for 8 guests

Serve with a brown hearty bread or French baguette cut into cubes

2 lbs cheddar cheese (Irish cheddar, like Kerrygold, is great. Find it at most Whole Foods stores.)

1 1/2 cups Irish beer, like Guinness stout

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard  (like Coleman's)

1 tablespoon cornstarch

Dash cayenne pepper

salt and pepper to taste

In a 2 quart fondue pan or heavy pot over medium heat, warm 1 cup of the beer until bubbles slowly rise to the surface. About 5 minutes. While you are waiting, mix the cheese, cornstarch, and mustard and toss together. Add the cheese mixture to the hot beer, a handful at a time, stirring until all the cheese is melted and the fondue is smooth and bubbly, adding the other 1/2 cup of beer a little at a time to thin the mixture slightly, stirring constantly. Add the salt, pepper, cayenne, and Worcestershire. Stir well and transfer to a fondue pot or lower heat and let the the mixture slowly bubble. Dip chunks of hearty bread, veggies, or fruit into the mixture. Warn guests that the mixture will be hot and do check the temperature from time to time. 

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Kiss Me, I'm Irish: St. Patrick's Day Party & Food Ideas from Martie Duncan

For one day each year, all of us are Irish! St. Patrick's Day is March 17. Time to don some green, dance in the streets, drink a Guinness and kiss the leprechauns! Whether you have a simple St. Paddy's Day dinner at home with the family or make it a big event with a neighborhood parade and green beer, here is the 411 on St. Patrick's Day fun and food. Now, kiss me quickly, I'm only IRISH for the next 24 hours! Happy St. Patrick's Day. (PS, I miss you, Chicago)

ST. PATRICK'S DAY TRADITIONS

St. Patrick is the best known of the Patron Saints of Ireland and St. Patrick's Day has been recognized as a holiday in Ireland since the early 17th Century. Shamrocks and "wearing of the green" have been a part of the celebration since that time. Even today, those caught not wearing the customary green clothing receive a pinch. Lots of cities get in on the St. Patrick's Day fun; in Chicago, they dye the Chicago River green for the day and in Seattle, they paint the stripes on the street green on the parade route. In Ireland, St. Patrick's Feast Day, as it is known, is all about the food... so that's where I want to start!

Corned Beef and Cabbage from MyRecipes.comST. PATRICK'S DAY RECIPES

Corned Beef and Cabbage and Irish Stew... I've been researching these and other St. Patrick's Day menu options and have discovered things like Colcannon, Soda Bread, Shepherd's Pie, and Boxty Pancakes...

I even have a little rhyme for that one sent to me by my friend Jean: 'Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man'... :)

I am in the adventure stage of Irish cuisine and am trying everything.... and so far, I'm a fan. The food is hearty and comforting. And even better when you add a Guinness, Harp, or any nice Irish stout. Here are a few of the recipes I've tried and liked. My favorite? Colcannon!

Authentic Colcannon from SimplyRecipes.comColcannon is a staple in Irish kitchens. I eat it all the time, I just didn't know it. Basically, it is mashed potatoes, bacon, and cabbage or kale. I almost always mix my potatoes in my cabbage, don't you? I made this recipe with kale from SimplyRecipes.com and it was very delicious. Try Tyler's recipe with cabbage; it's also simple and authentic. 

Martie's Bacon, Leek and Potato SoupPotato Soup: What's not to love about potato soup? My Bacon, Leek and Potato Soup recipe is perfect for a crowd for St. Paddy's Day. Make up a big pot and serve it when you get home from the parade to warm up! Add a little cheese to take it to the next level but I love it just like this.

 Irish Soda Bread: Now, I must admit, I have not been a fan of Irish Soda Bread until I tried this recipe. It is the perfect partner to Colcannon. Try Mummy's Brown Bread, an authentic Irish farm bread that is also really good.

Corned Beef & Cabbage Try this version from MyRecipes.com Full of taste and flavor!

Shepherd's Pie: Not unlike Chicken Pot Pie since it is stuffed full of meat and veggies but the big difference is the thick layer of mashed potatoes on the top! Yum! My recipe is so simple and a very affordable way to feed a big crowd. Get the recipe...

Boxty Pancakes: These potato pancakes are not unlike the potato pancakes my mom would make on Sunday nights when there were leftover mashed potatoes. My mom didn't use recipes, but I think I got this pretty close to hers: Grate 2 small raw potatos in with 4-5 cups leftover mashed potatoes. Add a little finely chopped onion, 1 cup buttermilk (you can use milk), 1 teaspoon baking soda, 1/2 teaspoon salt, 1/8 teaspoon pepper, and about 1/2 cup of all-purpose flour to bind it together. Heat a large skillet and brush with vegetable oil. Form pancakes with 1 tablespoon mixture and drop onto the pan. Slightly flatten. You can do several at one time but don't overcrowd. Cook 3-4 minutes on each side or until golden brown.

Irish Beer Cheese Fondue: The perfect recipe to start any party, my Irish fondue is made with Irish cheddar and Guinness, the famous Irish stout. It's delicious... an obsession!

ST. PATRICK'S DAY DRINKS: GREEN BEER, IRISH COFFEE, THE BLACK & TAN

Green Beer from MyRecipes.comI guess the drinking is what St. Patrick's Day is really known for, right? While my days for drinking Green Beer are long gone by, it's still a fun tradition. Try it and some of these other St. Paddy's Day favorites!

Of course, Guinness and Harp are the premier Irish beers found here in the USA.

There are lots of brands of Irish Whiskey. I like Bushmills. Check out the Top Five Irish Whiskey list from Epicurious.com

Learn how to make Green Beerfrom our friends at MyRecipes.com!

Irish Coffee: Add one shot of Irish whiskey to a cup of strong coffee. Add a teaspoon brown sugar and a dollop of fresh whipped cream.

Make a Black and Tan: 1 part pale ale (usually Bass) and 1 part Guinness Stout. If you use a lager, then it's called a Half and Half. Half lager, half stout. The Irish don't really drink Black and Tans; it's an US Irish thing:)

Belfast Lemonade: My signature cocktail for St. Paddy's day parties is also perfect for your BBQ, lake, or wedding celebrations! Made with fresh lemonade and Irish whiskey.... smooth and easy!

Happy St. Patrick's Day... May the luck of the Irish be with you all year long!

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Weekend Cocktail Recipe: Chambord Champagne Cocktail

Bubbly, sparkling Champagne. There is no beverage more festive or more associated with celebrations than Champagne. And what’s New Year’s Eve without Champagne?

Photo: Arden PhotographyBut adding a mere teaspoon of raspberry liqueur to your Champagne elevates the celebration to another level. Chambord is a premium black raspberry liqueur named for the French town where it had been made since 1685 from cognac twice infused with raspberries, blackberries, and currant along with Madagascar vanilla and secret spices. Best paired with a crisp French Champagne, the color and the taste of this cocktail is joyful and jolly; everything you’d want as you ring in the New Year

A half hour before guests arrive, chill bottles of Champagne in cooler or bucket filled with one half ice, one half water. The serving temperature for Champagne should be approximately 43-48 degrees Fahrenheit.  Drop one blackberry or two raspberries in each Champagne flute and carefully add one teaspoon of Chambord onto the fruit. When guests arrive, pop the first cork and fill glasses. The golden Champagne will turn dark pink and the berries will float to the top, lifted by the effervescent bubbles.

CHEERS! HAPPY NEW YEAR EVERYONE!

WANT SOME CHAMPAGNE AND SPARKLING WINE SUGGESTIONS? CHECK OUT MY TOP 11 LIST FOR 2010.... BECAUSE I COULD NOT SELECT JUST 10!

The Best Holiday Cocktail Recipes from Martie Knows Parties

Some of you are already off work and gearing up for a big holiday weekend.... if you still need some ideas for your holiday get-togethers, these cocktail recipes are festive, delicious, and pretty, too! Here are some of our favorite holiday cocktail recipes... enjoy! Merry Christmas to all.

MARTIE'S BEST HOLIDAY COCKTAIL RECIPES 2010

PEPPERMINT BARK MARTINI: Smooth and creamy with a peppermint kick. Made with vanilla vodka, Godiva White Chocolate liqueur and creme de menthe. Decadent. Delicious. Almost dessert!

HOT BUTTERED RUM: A holiday favorite: brown sugar, cinnamon, cloves, and nutmeg. Oh, don't forget dark rum. Yum.

HOLIDAY DOUBLE BUBBLE: One of the easiest and prettiest drinks for the holidays. Prosecco and Italian sparkling soda. Garnish. Done!

OATMEAL COOKIE MARTINI: Tastes just like a warm cookie straight out of the oven- except with a cocktail kick!

BOURBON HOT TODDY: Made with a bourbon, little lemon, orange liqueur, and cinnamon, this will really warm you up on a cold night!

HOLIDAY HOT CHOCOLATE: Worth the effort. this one is even more special when you add a little vanilla vodka, your favorite bourbon, or dark rum. 

POMEGRANATE CRANBERRY KISS: An easy signature cocktail for your holiday party. Mix up a big batch and serve in a pitcher or dispenser. Looks beautiful and tastes wonderful.

PRALINES N CREAM MARTINI: Smooth and delicious, this Southern favorite is made with praline pecan liqueur. Simple!

HOT APPLE PIE TODDY: Made with Tuaca, an Italian liqueur and apple juice, this one tastes like holiday in a glass.

Best wishes to all for a very Merry Christmas. Happy Holidays!