I have only been blogging for 3.5 months, but I feel like I have learned so much. When I started, I hadn't really read any other blogs and I definitely didn't have ANY technical knowledge. As much as I have learned, I still have a ways to go. In order to keep learning and growing, I am going to begin a couple of challenges this week. The first is Back to School, Back to Blogging at Kludgy Mom. Kludgy Mom will provide weekly "assignments" to teach us how to improve our blogs. I think there are over 200 people participating, and we are all getting linked up through Twitter, Facebook and Blog Frog. The second program is Project Food Blog at Food Buzz. This program has a series of 10 blogging challenges in which almost 2,000 food bloggers will be whittled down to one winner. The point of this program is to find the best food blogger. I have pretty realistic expectations. I would like to make it through the first round, and gain some exposure. I will be sharing my Project Food Blog challenge post later this week.
Ahh, I love it when one night's dinner feeds into the dinner of the next night. Tonight we had rice cooked in the broth from the brisket last night. Plus, we had some corn, kale and fresh ham. I wish I had a photo of the ham fresh from the oven, but we immediately started picking pieces of the delicious crispy skin, and it quickly went from beautiful to ugly. Even after losing it's beautiful skin, the ham was still tasty. Here's the recipe for the ham and glaze:
Fresh Ham with Maple Glaze
1 fresh ham, 7-8 pounds
1 C maple syrup
1 T brown mustard
1 T ground cloves
1 T chili powder
1/4 C apple cider vinegar
Preheat oven to 325 degrees.
Score the skin and fat of the ham in a diamond shape with lines about 1 inch apart. Mix the rest of the ingredients for the glaze. Place the ham in a large Dutch oven skin side up. Pour half the glaze over the ham. Bake for 30 minutes covered. Pour the rest of the glaze over the ham and return covered to the oven. Baste the ham every 30 minutes. After a total of 1 1/2 hours, remove the lid and cook uncovered for another 1 1/2 hours. Continue basting every 30 minutes.
This post is a part of Hearth and Soul, Top Ten Tuesday, Tempt My Tummy Tuesday, and Tuesday Twister.