It's almost Christmas...
I just hung up from a video chat from Stuntman, great connection , it was like he was with me while I wrapped the gifts and set them under the tree. Usually he's the one that does all of that. I do the cooking.
We attended mass earlier in the evening, it was packed and we sat outside, the wind came up, a cold wind, a few people left, but it was bearable. I just kept thinking of all those around the world that cannot openly practice their faith and would love to be attending church under those conditions.
Cookies and milk are out for Santa, carrots for Rudolph, kids are snug in their beds.
I've already used my propane torch to glaze my budget version of Honeybaked Ham. Just as tasty (I've had many compliments on it), plus it's fun to take out the bern-o-matic.
I'm going to make monkey bread and my phyllo dough sausage egg bake for the morning. (recipe here) After opening our gifts here, we'll travel down to the inlaws to see Stuntman's sister and brothers and have brunch. I'm sure the kids will play all day.
I'll get cooking... the power just flickered off for a moment, it is windy outside.
Merry Christmas everyone!
*update* A recipe request was made for the ham. It is a less than $20 version of the $80 ham at the store, without the 2 hour wait.
1 fully cooked shank half ham, bone in (pre-sliced)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon paprika
dash ground ginger
dash ground allspice
Mix sugar and spices together, coat the ham with the mixture. Place the ham on a pan, flat side down. Use a propane torch with a medium flame to caramelize the sugar , wave it slowly over the glaze so it bubbles, but doesn't burn. Repeat with additional sugar mixture and torch until it's just right. You will not use all of the sugar.
Eat cold, or reheat in the oven.