I had a 5 lb. honey-smoked ham from Mt. Walker Meadows Meats in the freezer. I thawed it in the refrigerator for several days. The day of the meal I roasted it at 350′ in a shallow Le Crueset pan for about two hours. Opinons differ – Emeril and other chefs like to bring ham just to 135, but I decided to err on the side of caution and take it to the widely recommended temp of 160. It was perfectly wonderful.
Slice 3 lbs. of potatoes thinly. Boil until fork tender. Layer in baking pan (I used a square Pyrex pan) and sprinkle each layer with flour, salt and pepper. Add milk to cover. Bake at 400′ until potatoes are very tender, 45-60 minutes.
Arugula and beet salad
(adapted from Emeril Lagasse’s recipe in Farm to Fork Cookbook)
Roast beets at 400′ until tender, about 1 hour. Skin, then chop into small chunks. Wash arugula, tear into bites, place in salad bowls. Add chopped beets to center of arugula. Mix 1/8 cup orange juice, 1 tbs. white wine, some chopped shallot, salt and black pepper. Drizzle over salad and serve.
You saved a stalk for Christmas dinner, right? Pop sprouts off stalk, take off outer leaves and the little stem end, cut in half, steam until fork tender, put in dish and drizzle with butter.
Dessert was Remlinger Farms Granny Smith Apple. Remlinger is a family farm in Carnation, and they make way better pies than I do.
Farms contributing to this meal:
- Mt. Walker Meadows Meats (ham)
- Black Jack Valley Farm (milk)
- Laughing Crow Farm (potatoes)
- Pheasant Fields Farms (beets)
- Abundantly Green (arugula)
- Remlinger Farms (pie)