Easter Lunch

Easter Ham
Well, of course we had ham. Not because it is traditional, but because it was 99 cents a pound (first rule of feeding a lot of people on a little amount of money, if you see meat that is 99 cents a pound, buy it!) and I have a super easy super delicious way of cooking it.

You will need five things:

  • a good probe-style meat thermometer
  • a Pre-cooked Ham, shank end (this is the slightly conical shaped ham you usually end up getting at most suburban grocery stores)
  • a baking dish large enough to hold the ham (I use a 9″x13″)
  • an oven, set to 350 degrees F
  • time, about 3 or 4 hours, depending on the size of your ham

Insert thermometer into ham, without hitting bone. Insert ham into baking dish. Insert baking dish into oven. Wait. No glaze, no basting, no touching, no fussing, just wait until your thermometer hits between 150 and 155 degrees, take your ham to rest and cruise up to 160.

Serve however you want, and be sure to bag the leftovers quickly, as they have a tendency to disappear. I got 6 servings, plus four 1# bags and a ham bone to freeze. Yum!

Tomato and Cucumber Salad, take two Mint Fruit Salad, take two
Then we had the return of a couple of new favorites: Tomato Cucumber Salad and Minted Fruit Salad. I had planned out this menu before the weather report said the day would be cold, windy, and rainy, so it was very springy, with cold salads. I also love both of these salads because they make such good bentos the next day. Especially the tomato salad. I love putting it in little scooped out cucumber bowls (Cut a 1/2 to 3/4 inch thick slice of cucumber, take a spoon and start making a bowl out of one side, careful not to cut through. It really doesn’t take much time, and makes the cutest salad bites!).

Feta Chive Muffins
And a new favorite, Feta Chive Muffins. These were sooooooo good. I mean, go out and make them good. I immediately posted the recipe on the ‘Zaar.

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