So many families have the traditional ham every Easter as the centerpiece on their dinner table. The Easter ham is something almost everyone looks forward to on Easter Sunday. Maybe you’re a pro at carving the ham by now, or maybe it’s your first time. Either way, you’ll be able to find some useful tips in this quick how-to video on how to slice a bone-in ham!
Kevin Connor, Merchandising Specialist Team Manager for Meat and Seafood
Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.
Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.
Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice).
Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20 – 30 minutes. Season to taste with salt and pepper
Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4 inch-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.
Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.
Pat salmon dry and put skin side down on pan. Season with 1/2 tsp salt.
Mince and mash garlic to a paste with a pinch of salt, then stir together remaining ingredients. Spread mustard mixture evenly on top of salmon, then broil 5-6 inches from heat until just cooked through, about 12-15 minutes.
Transfer salmon using 2 large spatulas and serve with nutty brown rice.
Marinate salmon in glaze overnight for even more flavor!
I’m the type of person that would rather prepare a great meal for Valentine’s Day at home instead of going out. Call me crazy but I love to experiment with different types of meals and try to make them a little more elegant then I would on a weekday. If you follow my blog you know that one of my favorite seafood items is “Norwegian Salmon” and I just can’t wait to serve this recipe on Valentine’s night. Continue reading →