April 13, 2013 Baked Ham, Roasted Vegetables and
PPI Cranberry Sauce
Suzette drove to Santa Rosa today so I decided to bake the
ham I bought yesterday.
I went to Pro’s Ranch Market this morning because we needed
sugar and eggs and bought a few things for Willy's Bon Voyage party on Thursday and some yams.
When I got home at around 9:30 I made breakfast for Willy and
me with toasted fresh bolillos and bacon.
I ate PPI Mapo Dofu at around 3:30. Suzette came home around
4:00 and I started prepping the roasted vegetables with one onion, two shallots,
two rutabagas, the four yams I had bought at Pro’s and garlic greens and sage from the garden. I tossed the vegetables with olive oil, coarse sea salt
and a dash of white pepper and covered them with aluminum foil and put them in a 350˚ oven for
1 hour. I then sprayed a roasting pan
with cooking spray and laid the 7 lb. ham on the top rack of the roasting pan without any seasoning and put it in the oven with the vegetables.
After 1 hour Suzette uncovered the roasted vegetables and
tested the temperature of the ham and found that it had an internal temperature
of 150˚. We decided to cook it for
another twenty to thirty minutes. So
after about fifteen minutes Suzette took the vegetables out of the oven and I went to the basement and fetched a bottle of
De Ponte 2011 Rosé, which is currently my favorite U.S. rosé. It is grown and made on the same hillside in
the Dundee Hills in the Willamette Valley as Domaine Drouhin, Domaine Serene, and Archery Summit (some pretty high class wine real estate). It is balanced, yet dry and full of fruit flavor,
a real knockout. De Ponte’s winemaker is
the woman who was Domaine Drouhin’s winemaker for fifteen years, so she just moved next
door, so to speak. Based upon my tasting
of her wine, she is terrific.
After another fifteen minutes I took the ham out of
the oven and sliced a slice for Suzette and two slices for me and Suzette took
the cranberry sauce out of the fridge. I
loved the cranberry sauce with the ham, but it had lost some of its fruity flavor
since Christmas and Suzette thought it was past its prime.
I loved the combination of a great rose wine with the freshly
baked ham and roasted vegetables that were heavy on the yams.
By the way, the fudge did not turn out great. Apparently the lack of liquid on the front
end prevented the sugar from going into solution and the fudge is a bit gritty. Next time I will stick to the original
recipe.
Bon Appétit
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