By Judyrae Kruse Herald Columnist
Daddy, as anyone who has read the Forum for any length of time already knows quite well, was a ham-lovin’ man from start to finish.
Eventually, I married THE ONE, and he, naturally, ran Daddy a close second.
Then, to compound the problem, we had two baby boys who immediately seemed to embrace the same bring-it-on ham philosophy.
Next, as if we weren’t already the luckiest of families, along came three awesome grandsons. And wouldn’t you just know it, they’re born hammers, too, and have been from the minute they had toofies to chew it with.
Must be something in the genes, do you think?
To cut to the chase here, if you, too, have a ham-loving dad or dads pulling up to the ham-laden dinner table on Sunday, maybe you’d like to follow in my mother’s footsteps and make this pair of Daddy’s favorite ham go-withs:
1quart home-canned peach halves in heavy syrup, or 2 cans (about 15 ounces each) peach halves in heavy syrup
1/2cup cider vinegar
2(3-inch) sticks cinnamon
1teaspoon whole cloves
1teaspoon whole allspice
Drain syrup into a large saucepan or kettle, reserving peach halves.
Stir in sugar, vinegar, cinnamon, cloves and allspice. Bring to boil, stirring to dissolve sugar, and boil for 5 minutes. Add peaches and simmer gently for about another 5 minutes.
Let cool, then turn fruit and syrup with spices into a suitable container, cover and refrigerate at least 12 hours, preferably 24 hours, before serving.
Raisin sauce for ham
1/4cup brown sugar
2tablespoons cider vinegar
Turn raisins and water into a small saucepan, bring to boil, reduce heat and simmer for 5 minutes.
Meanwhile, combine brown sugar and cornstarch, mixing thoroughly; stir into raisin mixture and cook, stirring, until clear and slightly thick.
Stir in vinegar and butter.
Serve hot with ham.
Makes about 1 1/2 cups.
The next Forum will appear in Monday’s Good Life section. Meanwhile, have a wonderful, memorable Father’s Day.