Here is the other block I finished that I forgot to photograph. Looking at it here I see one little intersection that doesn’t quite match up, so I’ll correct that before the quilt is assembled. Now that I’m caught up with these Designer Mystery BOM’s, I’ll go back to working on Winter Wonderland blocks. I may also put together the center stitcheries and fly stitch between them.
I thought I would treat you to this great Christmas ham recipe I’ve been making for many years. The first year I made it I was single and had the folks at my office over for a holiday dinner. I couldn’t get them out of the kitchen after dinner – they literally hovered over the leftover ham and picked the bone clean! It can be made with just about any ham as long as there is a little fat on the outside to make some pan drippings. This year I’m using a bone-in, spiral-cut ham. Enjoy!
Champagne Ham with Mustard Glaze
1 fully cooked 6-8 lb ham shank
¾ cup champagne
1/3 cup Dijon mustard
¾ cup firmly packed brown sugar
3 Tblsp brandy
Cut off and discard the tough, leather-like skin from ham. Score fat and stud with cloves. Place in roasting pan and pour champagne over ham.
Bake, uncovered, in a 325° oven, basting frequently with pan drippings, until a meat thermometer inserted in thickest portion (not touching bone) registers 140°, allow 20-22 mins per pound.
Meanwhile combine mustard, sugar and brandy in small pan. Place over low heat and cook, stirring, until sugar dissolves. Brush ham with mixture several times during the last 30 mins. of baking. Serve remaining mustard mixture with ham as desired.