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Geiers Sausage Kitchen was abuzz when I stopped off to pick up some precooked hams. The meat market stocks about 6 varieties, from fresh to fully smoked. I’m enhancing our ham with a jar of Lingonberry and a jar of cherry preserves. Ground cloves and a little bit of wine and iced tea — yes, iced tea — glazes the ham beautifully.According to the owners, Polish sausage is as popular as ham, so I will use some of Geiers’ house-made Polish sausage with braised red cabbage for yet another meal.
I also ordered baked stuffed potatoes so I can just warm them in the oven, making my weekend of holiday and game day cooking easier.
Ingredients
For the Sauce:
1 cup Lingonberry preserves
1 cup cherry preserves
1/4 Cup Red Wine
juice from one orange
¼ cup iced tea
1/2 tsp. Dry Mustard
1/2 tsp. Garlic Powder
fresh ground black pepper
14 teaspoon ground cloves
Directions
Heat ingredients until jam melts and mix well. Cool 30 minutes. Brush glaze over roasted meat. Continue roasting in 350°F oven for the last 30 minutes of roasting. Excellent with pork, chicken or corned beef
This weekend with NCAA final 4, I am going to make the Ham early and serve it during the games alongside baked stuffed potatoes and this Broccoli salad.
For brunch on Sunday I will add leftover ham (chopped) and serve as a leftover dish.
CHOPPED BROCCOLI SALAD
Adapted from Alton Brown
Ingredients:
1 tablespoon white wine vinegar
1 lemon, zested
1 orange zested
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Pinch freshly ground black pepper
1/4 cup olive oil
1 pound broccoli, rinsed, trimmed and shredded or sliced very thin
6 ounces cherry halved
3 ounces coarsely chopped, toasted pecans or hazelnuts
2 tablespoons slivered fresh basil leaves
Directions:
- Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
