The honey goes on in the last 45 minutes, the ham just absorbs the mayo and doesn’t dry out, kind of like oil but sticks better. I do use it to grease baked things pretty often...but yeah...teasing youuuuu too, gotcha.I AM NOT SMEARING A HONEY BAKED HAM WITH MAYO!!!!!!
Good question. I have not decided yet.And for dessert?
I kind of lump the holidays after Halloween through New Year’s Day together into what I’ve come to think of as the Meatmas Feasts because in my primary family that was the discussion center, which meats to have. Turkey for Thanksgiving obviously, the men in the family who hunted deer and elk would get a turkey tag and hunt a bird too...but often a ham could join in if we were having guests. When I referred to the mayo above it was indeed to tease Darnk but it’s true that it keeps a big ham shoulder moist until it’s time to glaze it. There’s heat and eat ham and then there’s bone-in ham that needs prep and actual cooking...I prefer the taste and texture of the latter. I’m probably ‘speaking’ to a group here that over 1/2 of you have cooked the latter many times though *grin*.I don't care about winter feasts but some of my family does and my best friend really does. Thanksgiving needs to be traditional wih turkey, stuffing, cranberry and the like. Christmas is less important food wise.
Oh oh! I forgot my recipe for a Christmas morning smoothie: a measure of advocaat, frozen banana, cream, ice cream, whizzed in a blender. It's amazing.That all looks really delish, eku zhong
Also for New Year’s and really any cold winter night, we like Raclette. 2 cheeses, usually I make saffron rice 50/50 with riced cauliflower instead of the traditional taters. And we add more pickled things on the side. My Sweetie has started in on his eggnog drinking already. He drinks it plain with no booze. I like Cherry Coke Zero. Or Absinthe + water or a Cocktail Suissesse