Do you get intimidated by the thought of making a big weekend meal? Or, do you get excited thinking about a week made easy by delicious leftovers?
This week for Sunday Supper we’re back with American Family’s Back to Table Campaign to talk about big Sunday Supper meals that can be re-invented to make the week’s cooking easier.
Even with just the two of us to cook for, cooking a big meal that leaves delicious leftovers makes busy weeks so much more relaxed. Our favorite is to cook up a big slab of meat so that we can take the leftovers and transform them into many meals throughout the next weeks, even freezing some for down the road when we get a craving, but don’t have the time for extravagant cooking.
Not that cooking these big meats has to be extravagant. Most of the time, after just a little prep, they simply require a lot of hands-off cooking time.
And, to leave for a few hours and come home to the smells like slow-roasted ham wafting through the door, knowing your meal is pretty much table-ready. That makes for a relaxing supper!
We were head over heels for this ham.
The coffee and spices give a deep, almost smoke-cured flavor to the ham. By cutting deep slits in the meat, you allow the flavors to penetrate even to the center meat that normally doesn’t get any seasoning love.
After we attacked the ham for dinner, we chopped it up, thinking about how we would use it for the week:
Thick slices – For another ham dinner. It’s simple. But when the ham tastes this good, that’s all you need.
Thin slices – To go in sandwiches, either for lunch or a quick dinner on-the-go.
Chunks – Those pieces that don’t want to slice nicely aren’t cause for frustration. Our favorite way to use these pieces is with eggs: scrambled eggs and ham, ham and cheese quiche, a quick ham and potato hash with a fried egg. And, who doesn’t love breakfast for dinner?
The bone – Don’t worry about getting all the meat off of that bone, and whatever you do DON’T THROW IT AWAY. This bone will become the flavor bomb in your next bean or pea soup. It can be as simple as water, beans, and that bone, slow simmered until the beans are tender, and you have quite a hearty meal. (If you don’t have soup plans in the near future, freeze the bone until you do.)
With so much meat, about half of the ham goes straight into the freezer for us. Otherwise, we’d be so tired of ham way before the pieces went bad. And, getting tired of ham is not a good thing. But, having those bags of pre-cooked that you can just pull out and thaw makes the “what’s for dinner” question a lot easier.
As a part of their Back to Table Campaign, American Family is having a “Share Your Recipe” sweepstakes. You have 6 weeks to enter your recipe for a chance to be featured in their e-cookbook. Even more exciting, there is a weekly prize of a $100 Williams-Sonoma gift card, plus a grand prize of a $500 Williams-Sonoma gift card. Check out their site for more details. You can also connect with American Family and find out more information through their other social media sites: The AmFam Website, Linkedin, Youtube, Google+, Twitter, Facebook, and Pinterest.
This post is sponsored by American Family Insurance. However, as with all sponsored posts, all opinions are my own.
- 4 Tbsp sugar
- 3 Tbsp ground coffee
- 3 tsp garlic powder
- 1 tsp red pepper flakes (omit if you have spice sensitive family members)
- 1 tsp paprika
- 1 tsp black pepper
- 3 Tbsp yellow mustard
- 1 Tbsp molasses
- 1 fully cooked, bone in ham (9 – 12 lbs)
- In a small bowl, prepare the rub by mixing together sugar, ground coffee, garlic, red pepper flakes, paprika, and black pepper.
- In a separate bowl, whisk together mustard and molasses.
- Place the ham in a 9x13 baking dish (or roasting pan if it is too large). Score the ham deeply (up to 1”) by making diagonal cuts with a sharp knife. (This will allow the flavors of the rub to penetrate down into the meat.)
- Spread the mustard mixture all over the ham, getting as much into the cuts as possible.
- Rub the seasoning mixture all over the ham, again getting as much into the crevices you have cut as possible.
- Let the ham set overnight or up to 24 hours, refrigerated.
- When you are ready to cook the ham, preheat the oven to 325⁰F. Cover the ham loosely with aluminum foil.
- Bake for 20 minutes per pound of your ham. (Our 9 lb ham baked for 3 hours.) Remove the foil after the first hour of cooking, which will create a nice crisp outer layer.
Are you ready to cook a big Sunday Supper?
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- Baked Barbecue Chicken by Alida’s Kitchen
- Brined and Roasted Turkey by Growin Up Gabel
- Chicken Cacciatore by Cindy’s Recipes and Writings
- Cider Braised Pork Belly by The Girl In The Little Red Kitchen
- Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
- Coffee Rubbed Ham by Curious Cuisiniere
- Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
- Herb Crusted Roast Beef by Crazy Foodie Stunts
- Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
- Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
- Pork Tinga by Juanita’s Cocina
- Roast Psycho Chicken by That Skinny Chick Can Bake
- Roasted Chicken with Potatoes and Vegetables by Hezzi-D’s Books and Cooks
- Shrimp Scampi & Sushi by NinjaBaking.com
- Slow Cooker Barbecue Chicken by In The Kitchen With KP
- Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
- Spicy Turkey Meatloaf by Runner’s Tales
- Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement