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Peas with Shallots and Pancetta

20 minutes


  • 2 tablespoons olive oil

  • 1/2 pound pancetta, cut into small dice

  • 3 shallots, halved and thinly sliced

  • Pinch red pepper flakes

  • 1 pound frozen peas, thawed


Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.

Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.


Old-Fashioned Holiday Glazed Ham


  • 1 spiral-sliced half ham (Paula prefers Smithfield)

  • 1 20-ounce can pineapple slices, juice reserved

  • 15 to 20 whole cloves (optional)

  • 1 small jar maraschino cherries

  • 3/4 cup packed light brown sugar

  • 2 tablespoons yellow mustard


Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.

Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.

In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.