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Leftover ham from Easter? Put it to good use in these Ham Goo sandwiches! Stack ham, Swiss cheese and a decadent onion-poppyseed dressing in prepared buns then bake for an out-of-this-world party appetizer or lunch!
The name of this dish sounds kind of unappetizing, right?
Well, I’m here to tell you that you should forget about the name.
Or simply do what my sister did.
Once upon a time, I scribbled this recipe down for her before she moved across the country, wanting her to have some good dishes to make in her new town. My handwriting isn’t really that great, though I have been told it’s rather stylish, and because of this, she got confused when reading the recipe.
I received a call from her a few months later, and the first thing out of her mouth was, “What the heck is Ham God?”
“I have no idea what you’re talking about.”
“The recipe card you wrote out says Ham God, and I cannot figure out what this is.”
It took a second, then it hit me.
So ever since, we’ve been calling these delightful Ham Goo sandwiches Ham God instead.
And if the name is off-putting to you, I suggest you doing the same.
That being said, Ham Goo/God is delicious.
It’s also incredibly easy to pull together, making it a lovely lunch or dinner for a (small) crowd or a great appetizer, assuming you don’t mind getting your hands dirty.
Layer ham on prepared sandwich buns of your choosing, then add on a layer of Swiss cheese… and then you top it off with a dressing that makes the sandwiches ooey gooey as they bake in the oven.
And yes, you should be pleased to know that I’ve made this recipe healthier than it’s original version. Even though that it shouldn’t be considered health food, it’s better than it used to be. Take that for what it’s worth. Because I don’t know about y’all, but it takes a special occasion to call for an entire stick of butter for me… and unfortunately, the day I made these, I couldn’t stomach a full stick of butter.
Leftover ham from Easter? Put it to good use in these Ham Goo sandwiches! Stack ham, Swiss cheese and a decadent onion-poppyseed dressing in prepared buns then bake for an out-of-this-world party appetizer or lunch!
A well-loved family tradition, Honey Ham makes a delightful Easter lunch centerpiece. As the ham bakes, the exterior crisps up and the glaze thickens, sweetening the meat from the outside in. When the ham comes out of the oven, it’s all out divine and the perfect protein for Easter Sunday.
I cannot believe spring has sprung and that Easter is this weekend.
Time has absolutely flown since Lady Baby was born.
That being said, the first week March, in which I anxiously waited to go into labor and never did, thus forcing an induction the night of the 8th, was maybe the slowest and most excruciating week of my life. (All you mamas who had to wait, wait, wait, then be induced because you never went into labor? You know how it goes. And for those of y’all who haven’t experienced this? I hope you never do.)
And now, we’re settling into the new normal of parenthood and taking care of our baby, who is by far the cutest thing I have ever seen. Not that I’m biased or anything.
This Easter is obviously going to be a very different one for us since we have a new little family member. We aren’t traveling since she’s still so small, but my mom is coming to spend the weekend with us.
But just because this year is different, that doesn’t mean we can’t celebrate with some Honey Ham, right?
Ham is a holiday food in my family. We’ll have it once or twice a year tops, usually for Easter and Christmas. (And then we’ll use the leftovers to make fried ham and all sorts of other delectable dishes once the holiday has passed. More on this Monday.)
So today? I’m bringing y’all a family favorite meal with a homemade touch.
Homemade Honey Ham isn’t challenging to make. Sure, it takes a little time, but it’s absolutely delicious!
Some good things about making your own at home? It’s significantly cheaper than the honey roasted hams you can get a specialty stores these days. And you don’t have to place your order for a Homemade Honey Ham weeks in advance OR stand in a crazy long line to pick it up!
And it goes without saying that you know what’s going into your entree, which is pretty great, too, if you’re into that kind of thing.
Honey Ham makes a delightful Easter lunch centerpiece. As the ham bakes, the exterior crisps up and the glaze thickens, sweetening the meat from the outside in. When the ham comes out of the oven, it's all out divine and the perfect protein for Easter Sunday.
Author: Erin Parker Skinner, The Speckled Palate
Recipe type: Entree
Serves: 8 servings
One 4 lb. smoked ham
½ cup honey
2 tablespoons whole grain mustard
2 tablespoons dark brown sugar
2 tablespoons unsalted butter
Preheat the oven to 350°F.
On a large sheet pan lined in three layers of aluminum foil, which you will wrap the ham in, place the ham face down. Cover completely with the foil, and bake for 45 minutes.
In a saucepan, make the glaze: Combine the mustard, sugar and butter. Heat over medium-low heat until combined, then stir in the honey. Turn off the heat, and let sit for 10 minutes.
When the ham has finished its first bake, take it out of the oven and unwrap it.
Turn up the heat of the oven to 425°F.
Brush the glaze over the uncovered ham, and place in the oven to bake for an additional hour and 15 minutes. Every 15 minutes, open the oven and liberally coat the ham in glaze as it bakes.
After an hour and 15 minutes, remove the ham from the oven.
Let cool for 15 minutes, then carve and serve warm!
What traditional recipes does your family make for Easter?
In October, I started a new feature to share some of favorite things. I’m continuing this new tradition today with another list of products (and more abstract things) I’m currently adoring.
To recap, I’m sharing my version of a potluck, as defined by Merriam-Webster.
the regular meal available to a guest for whom no special preparations have been made… a communal meal to which people bring food to share —usually used attributively <a potluck supper>; whatever is offered or available in given circumstances or at a given time.
Every month, I’m sharing some of my favorite things. Kind of like Oprah, except I (sadly) cannot send one of each thing to y’all, even though I’d love to. While this list might not appear to be a traditional “meal,” I want to provide some different and interesting stuff (products/entertainment/links/etc.) I’ve recently loved in the hopes that y’all will enjoy them, too.
Needless to say, this month has been a crazy one.
Lady Baby arrived on March 9th, and the rest of March has been a whirlwind as we’ve settled into this crazy thing called parenthood. I didn’t know my heart could be so full, and I didn’t know I could be so tired, yet still be able to function and take care of someone other than myself. (Survival skills for the win!)
That being said, here are some of my favorite things from the month of March:
Please note that some of the links listed below are affiliate links, meaning if you were to make a purchase through one of these links, I would receive a small commission. Thanks for your support of The Speckled Palate!
1. The kindness of our families and friends: We’re so lucky to have such amazing friends and family members. Our families have come to visit us and Lady Baby, and in the process, they’ve cooked for us, helped keep our house organized/clean and played with the baby so this new mama can catch a few ZZZ’s. Our friends have stopped by to feed us, as well as gift us with timely presents, like additional diapers and swaddles and burp cloths. And we’ve received so many goodies in the mail for Lady Baby ever since she arrived. (She’s already received more flowers than I have in years and owns more monogrammed items than I ever have. The girl is adored!) We feel so loved and supported.
2. Binge watching television shows: Normally, this wouldn’t be on my list. Except I’ve been all about binge watching recently. As someone who has always been go-go-go and a bit of a busybody when she is not working, I’ve enjoyed taking a step back and relaxing this month as I have settled into motherhood. And apparently, relaxation means watching copious amounts of television when I’m not entertaining or feeding my child. Some of my recent favorites?
Unbreakable Kimmy Schmidt. The theme song is continually stuck in my head, and I love Kimmy’s optimism. Add in various other offbeat characters and a copious amount of jokes, and you’ve got a brilliant set up.
The Night Shift. Technically, I’m not binge watching this since it’s currently on air, and there are only so many episodes… BUT! I started watching this last summer because of Brendan Fehr, who I grew up watching on Roswell, and ever since the new season began last month, it’s morphed into more. I’m (obviously) really digging this show. My sister, who works on the night shift at a hospital, commented that it seemed a bit gory for me, especially since I cringe at most of her stories pertaining to blood and guts, but the show is really good, and I’m loving the character development, as well as the work they do, in this new season. Anyone else watching this?
Gilmore Girls. A friend recommended this to me the weekend of Lady Baby’s birth, and I mentioned I’d check it out during maternity leave. And holy cow, y’all. As someone who never watched this when it was on, I’m addicted, and I need to know more about everyone/everything in Stars Hollow.
House of Cards. We actually watched the third season of this the weekend I was due and finished it during the week up to my induction. Who’s watched this? What are your feelings on the end of the season? Because I just don’t know, y’all! And I hate that we have to wait A YEAR to find out what happens next.
Friday Night Lights. Technically, Winston and I already binge watched this show before we made the move to Texas. But when a friend was in town last week, I convinced her to watch the pilot and was sucked back in. Basically, I want Coach Taylor or Tami to give inspirational speeches all the time, and I’m unexpectedly weepy over various plot points and characters as I’m reintroduced to this amazing world.
3. Water: Yes, it sounds ridiculous, but since I’m nursing Lady Baby, I am thirsty all. the. darn. time. And to combat this thirst, I’ve got a few huge cups that I like to keep filled to the brim so I won’t have cotton mouth as I feed my daughter. (Parenthood problems? I think so.)
4. Baby gowns: Like woah. As a new parent who’s never spent much time around newborns until she had one of her own, baby gowns (like this or this) are a lifesaver. Because you don’t want to undress your child and further irritate them during a diaper changing in the middle of the night unless it’s absolutely necessary. And because your child is inevitably going to have a diaper explosion.
5. All the sporting events: When I haven’t been bingeing on television shows, we’re been tuning in to all kinds of sports. Dallas Mavericks? We watched them from the hospital the night I was induced. The Dallas Stars? We’ve watched hockey multiple nights, too, including the night Lady Baby was born. The Champions League? We like soccer in this house, too! And March Madness? Our television has been tuned in to ALL the games… and it’s all kinds of wonderful. That being said, I’m wondering if our daughter is going to the biggest sports fan and a sporty girl or if all these sports are going to sway her into hating all physical activity. Time shall tell… (And yes, that’s a snapshot of the bracket I filled out for this year’s tournament. So much for choosing an unexpected team to win, huh?)
Buffalo Wing Casserole – the beloved bar food in a casserole? Say it ain’t so! Erica from The Crumby Cupcake shows how to make this brilliant treat at home!
I’m sad to say that today is the last day of my self-appointed maternity leave here at The Speckled Palate. My pal Erica from The Crumby Cupcake has us ending on a high note, though, and I now desperately want some of this casserole for breakfast. Or lunch. Or dinner. I’m not choosy. Without further ado, here’s Erica to take it away!
Hey, folks! I’m Erica, and I am the woman behind The Crumby Cupcake! I can’t express how happy I am that Erin asked me to guest post here at The Speckled Palate while she’s busy being her new mommy self to little Lady Baby! (Who is just so stinkin’ cute by the way, no?)
How do I know Erin? I’ve always had a deep love for food, and a couple of my hobbies include writing and photography, thus my foray in to the blogging world. I’ve only been at it for about eight months now, but Erin was one of the first established bloggers to reach out and be a friend to me in this crazy internet world, and I’m eternally grateful for her. She’s not only inadvertently taught me a lot about what a great food photo looks like and how to really talk to your audience, but she’s shown me that there really are people out there that can care about complete strangers and what they have to say. I think it’s safe to say that we’ve become fast friends, and I’m so glad we stumbled across one another.
Based on our shared craziness, it was pretty much meant to be.
Enough blathering about sap. You’re here to drool. How about some Buffalo Wings in a casserole?!
I honestly can’t remember when this idea came to me. Usually, my most original and brilliant ideas can be found in my car on the drive home from work. I often find myself grabbing my phone and telling Siri The Incompetent to take notes. I assume it was probably one of those occasions, but who knows.
So I took everything I knew about casseroles and Buffalo wings, and came up with this hot mess.
While looking through my blog notebook and racking my brain, trying to decide what to share on Erin’s blog, my eyes fell on the Buffalo Wing Casserole recipe draft I’d written, and I knew that would be the perfect dish. During a recent conversation with Erin, talking about the impending birth and what was to come after (the exhaustion, the naps, the not wanting to cook), she mentioned something about a Care Calendar.
She explained that it was basically an online calendar that you can set up for people to sign up to bring you food. She lives in a really close-knit neighborhood, and all of her neighbors are getting together to set one up for her, Winston and Lady Baby, so they can relax and eat some delicious home-cooked meals without having to put in the work. A pretty cushy deal, if you ask me. I can only hope my friends will feel the same goodwill when my husband and I have our first child – an event that will hopefully be taking place next winter.
Think of this as my virtual contribution to the Care Calendar. If I could be in Texas to make this for Erin & Co., it would be on the dinner table their first night home with Lady Baby.
Casseroles are generally pretty tasty, and this one is seriously dang delicious.
You start off with a good amount of lightly seasoned white rice. It’s a staple, folks, and it’s cheap. A little goes a long way. Then you mix slightly softened sliced carrots and celery in, reminiscent of the weird, unexplained veggie sticks you get with a big bowl of wings (seriously, who came up with that pairing?) Generously douse all that in ranch dressing (or bleu cheese, if you prefer – I don’t), and mix it up really well.
Of course, then we tear up a whole rotisserie chicken and toss it with a bunch of wing sauce, and layer it all together in a casserole dish, before topping it off with a golden crown of cheese and baking it until it’s all bubbly and amazing.
This casserole is full of protein and veggies, can be easily lightened up, and is one of the most satisfying meals you can eat after a long day of bringing up baby. Or whatever else it is you do during your day.
So, here’s to my friend, Erin, and the new addition to her family. Welcome to the world, Lady Baby! You’ve got some pretty awesome parents, and I just know you’re gonna be the happiest little girl in Texas!
1 whole deli rotisserie chicken, deboned and shredded
¾ cup Buffalo wing sauce, divided
1 Tablespoon olive oil
1½ cups carrots, sliced
1½ cups celery, sliced
¾ cup ranch or bleu cheese salad dressing
½ cup shredded cheese blend
Cook rice in pot or rice cooker, seasoning with onion & garlic powder, and salt & pepper before it begins to boil.
While rice is cooking, de-bone and shred chicken, reserving bones and skin for broth if desired.
Place chicken in a medium-sized bowl with wing sauce. Toss chicken in ½ cup of sauce, coating it and adding more sauce if you like it extra spicy. Set aside.
Heat olive oil in a large skillet over medium heat. Add carrots and celery to skillet and cook for 8-10 minutes, stirring occasionally, until they are crisp-tender.
Preheat oven to 350 degrees F. Spray a casserole dish with nonstick cooking spray.
In a large bowl, combine vegetables, rice, and ranch/bleu cheese dressing. Mix well to coat and combine, adding more dressing if you feel it's not moist enough.
In the casserole dish, layer half of the rice-veggie mixture on the bottom, and flatten with the back of a spoon. Then add all of the chicken to its own layer, spreading until even. Layer the remaining rice-veggie mixture on top, and flatten with the spoon.
Drizzle ¼ cup wing sauce on top of rice layer, then top with cheese.
Bake uncovered for 20-30 minutes, or until cheese is melted and beautiful. Enjoy!
What would you contribute to Erin’s Care Calendar?
Erica Acevedo is a hardcore foodie who, in spite of her blog name, shares recipes of all kinds — even the healthy stuff! — as well as crumbs of her life, Florida restaurant reviews (soon) and a few other fun features that she has up her sleeve! Follow Erica on Facebook, Pinterest, Instagram, Twitter, Google+ and Bloglovin.
Savory potstickers, chock full of shiitake, water chestnuts, carrot, bok choy, ginger and more, make the perfect appetizer (or entree!) with a delicious soy and rice wine vinegar dipping sauce. Cheryl from 40 Aprons shows how to make these beauties at home!
Within the last year, I met a blogger from my hometown. Cheryl and I bonded immediately, e-mailing back and forth about our Memphis experiences and the various ways our lives have intertwined but we never met until we were both blogging. She is sharing a recipe that I’d love to inhale right about now and has some thrilling news to share, too. Take it away, Cheryl!
Well, hello there! I’m Cheryl from 40 Aprons, and I’m making a guest appearance here at The Speckled Palate while Erin attends to all things supermama. Erin and I started following one another’s blogs a while back and became friends when we realized we were both from the same hometown – small world, right? So when she asked me to provide a guest post during her maternity leave for her lovely readers, I jumped at the chance.
Especially since I’ll expect her to do the same in, oh, six months when I take my own maternity leave! Yup, I’m pretty newly preggers, so my recipe for you guys means even more now! But you’re not here to listen to me babble about pregnancy, are you? Because I could go on for days about the symptoms…. but no, you’re here for the food — of course you are!
When O — that’s my husband and my, oh yeah, baby daddy — and I go out for Asian food, he’s drawn to the gyoza like a moth to the light. That man simply cannot not order a batch, no matter where we are, and no matter how badly I’m craving the mound of kimchi (this sort of thing happens a lot lately, people).. Nope, it’s crispy fried potstickers with tender, savory filling all the way in this household.
Growing up, my mom would always buy one of those massive 45-pound bags of potstickers at Costco, which we would fry up almost nightly as teenagers and dunk ferociously in the salty dipping sauce, gorging on plates of 10, 12… 19 at a time. Why? Because we could! Don’t you remember those days? I think I just gained another pound merely typing the words..
Fusing O’s propensity towards filled-and-fried and my all-American memory of youth, I decided to whip up a batch of homemade vegetarian gyoza, which we could freeze and nibble on anytime! I packed them totally full of flavor — heady sesame and grounding ginger, oh man — and the shiitake blend inside keeps them so tender you’d never miss the meat.
O is all about it.
You’ll love these because they’re perfect for entertaining, just as well as they’re perfect for a night in alone when your hubby heads off to the basketball game, and you act just a bit sad, but as soon as the door shuts, you rub your hands together like an evil queen and prance about the house in your manliest robe and most comfortable (and, necessarily, dorkiest) hair-do, gorging on gyoza and crying over episodes of The Mindy Project.
Like… just as an example, of course.
In addition to your weird habits, they’re also excellent for mothers-to-be — so easy to freeze and throw in the fridge, then pop out and fry up quickly for a take-out upgrade or simple dinner alongside some miso soup and seaweed salad. Yay for quick and easy!
1 package wonton wrappers (found in the refrigerated section of the grocery store, or in any Asian market), thawed if frozen
refined coconut oil or other neutral heat-friendly oil, for frying
a couple teaspoons sesame oil, for frying
6 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 green onion, sliced
Sriracha or sambal olek, optional
sesame oil, optional
Heat 2 teaspoons sesame oil in a large skillet over medium heat. Add garlic and ginger and cook for about 30 seconds, or until fragrant, stirring constantly. Add chopped shiitake, water chestnuts, and carrot. Cook for four minutes, stirring frequently.
Add bok choy, green onion and miso paste and cook for 90 seconds, stirring frequently. Remove skillet from heat and scrape content into a large heat-proof bowl. Stir in pinch of sugar, rice wine vinegar, soy sauce, and remaining 2 teaspoons sesame oil. Taste mixture and season to taste, adding more soy sauce, sesame oil, sugar, or rice wine vinegar if desired.
Set up your gyoza-filling area: open wonton wrappers and then cover with a damp tea towel to prevent drying out. Fill a small bowl with water and set near the wonton wrappers. Working with about 2-3 at a time, lay wonton wrappers flat on your work surface, spoon a small amount of wonton filling into the center--about 2 teaspoons or so, maybe a little less. Then, dip your index fingers in the bowl of water and wet the edges of the wonton wrapper. Meet edges of wrapper around filling together and pleat one side, then press edges together so filling is contained. Make sure you don't let any air into the gyoza! If you need a bit of guidance here, check out this great tutorial for filling and sealing gyoza. Repeat until all filling has been used.
When all gyoza are formed, heat a large skillet with a tight-fitting lid over medium heat. Add about 2 teaspoons coconut oil or other neutral heat-friendly oil and heat thoroughly. Carefully add as many gyoza as can fit the bottom surface of the skillet, pleated side up. Cook for about 3 minutes or until golden brown on the bottom. Next, carefully pour in ¼ cup water, using the lid to shield yourself from the splatter. When the steaming and splattering has died down, drizzle in ½ teaspoon sesame oil around the edge of the skillet. Cover with the lid and then quickly lower heat to keep the liquid at a bare simmer.
Check gyoza after a couple minutes - if the wrappers look nearly translucent, then remove the lid and raise heat slightly. Continue cooking until all the water has evaporated and only the oil is left - about 2 minutes. Gyoza should slide about freely if they're browned enough, but if not, simply remove the skillet from the heat, cover, and let sit for a moment, then remove gyoza with a spatula. Cook remaining gyoza in the same method.
To make sauce, combine soy sauce, rice wine vinegar, and green onion. Add Sriracha and/or sesame oil to taste. Serve gyoza immediately, with sauce.
To freeze, simply assemble all gyoza and spread out evenly on a baking sheet. Freeze. Once totally frozen, remove from baking sheet and store in an airtight container. When ready to serve, thaw gyoza and proceed with directions #4.
Cheryl Malik is the author of 40 Aprons, a food blog with multiple personality disorder. She freelances as a web designer, food photographer and recipe developer and lives in Memphis, Tenn. with her husband and their accidentally tiny dog, Magnolia. She loves travel, is surprised by her affection for sports and thinks it’s perfectly cool to watch TV.
Hey there! My name is Erin. I'm the head cook and baker around these parts. I enjoy a nice iced latte in the morning. I carry my camera with me at all times. And I am fascinated with capturing life as it is.