Tourtière is in the oven. On to wrapping presents!
Oh man, I’m too tired to go down this road. Fresh ham is pork, not ham. Assume that we argued for a while and both walked away thinking we’d won.
We have a leg of lamb this year. Fairly traditional for this part of the world, I was certainly brought up on it back in New Zealand, though not necessarily for Christmas (which was usually turkey, and pork for some reason).
Growing up, I don’t think we ever had anything but roast turkey.
This sounds like a great menu!
I’m just reporting on how it’s sold. Of course it’s pork. I’m happy with calling it hindquarters for the cut, then, to reduce confusion.
Well I decided to try the Pernil. It’s all rubbed and wrapped up tight till tomorrow. Wish me pig luck.
Oink!
Please do report back!
thank yew
I’m trying to think of a veg to have with the meat. Brussels sprouts are the norm. I could do broccoli. I prefer asparagus with salmon, so I don’t really want that. I have failed every time I’ve tried roasting vegetables, except for mixed squash. Mrs. L.A. suggested fresh green beans, so that’s an option. I’m going to Trader Joe’s today to see if they have any of their excellent cheesecake left, so I’ll see what looks good when I get there.
My boss said she’s making Potatoes Romanoff with her beef. I thought that sounded good, so I looked up a recipe. Now I’m thinking, ‘Maybe not.’ I remember liking Noodles Romaoff out of a box when I was a teen, but I don’t think I want to make the potatoes for Xmas Dinner. I’ll just bake a couple of potatoes.
Tonight we’re going to finish off the Thanksgiving turkey. I pulled the turquitos out of the freezer last night to thaw in the fridge.
There’s just the two of us this year, so we’re making a Christmas pork pie, seasoned with nutmeg, cinnamon and allspice. A nice salad, and hot spiced cider, and we are ready to open presents. We’re celebrating on Christmas Eve, as Mrs. Fear has to work tomorrow (a nurse’s work does not respect holidays).
My mom’s making Shrimp and Grits for Christmas. Now, I love Shrimp and Grits, but it’s not at all Christmasey. I spent most of this week pouting about the lack of Roast Beast for Christmas, until I realized I’m a big girl now, and can make Roast Beast for Christmas Eve in my own oven. 
Funds are tight, so no Prime Rib for us, but I got a lovely Eye of Round. I’ll make a nice rub for it and blast it at 500 for 20 minutes, then it just sits in the turned off oven for a couple of hours to think about what it’s done and become a tender creature. Don’t tell the Food Police. I’m sure they wouldn’t approve.
Only two of us here, as usual, too. But Prime Rib must be eaten. A bovine-American gave its life for that hunka dead flesh, and it’s our duty to honour it by eating it.
Nurse L.A. has tomorrow off. She was going to work Saturday, but it turns out she won’t have to after all.
Trader Joe’s sells nice little slender haricot verts de-stemmed and packaged up, ready to cook. That’s what we’re having with our lamb. I’ll steam them and mix them with sauteed shallots.
I’ll look for them. They also sell a squash medley ready to be cooked.
(Bolding mine)
Umm, where did you get that cured ham does not need to be cooked?
From the Morton Salt page on curing
Dry curing …The final step then is to cook your meat and taste.
Brine curing… Like dry curing, the process takes place in the refrigerator and the cured meat needs to be cooked when finished.
Combination curing…Again, curing is done in the refrigerator and the ham is cooked thereafter.
I cure and smoke my own bacon and if I were to hot smoke it, which is basically cooking the bacon, yes it would need no further cooking as it is already cooked. Cold smoking, the bacon most assuredly needs to be cooked.
Just put the choco-flan in the oven. Reread the instructions to be sure, and noted this gem near the end: After cooling completely to room temperature, place a rimmed plate over the bundt pan, giggle a little and flip over.
I’m looking forward to the exercise.
See: Prosciutto, serrano, etc. Depends on what kind of hams you’re talking about. Of course, that’s not Christmas ham here in the US.
There are any number of cured pork products which don’t need cooking. Prosciutto is an example. It’s often cooked anyway, but when properly cured, especially when bacterial action has been promoted in the curing process it is fine to eat raw. Smoking ham only cooks it for food regulation standards if it’s reached an internal temperature of 137F. That won’t work for the fattier types of ham because the fat will liquefy and run out at that temperature.