New Zuppardo’s Family Supermarket brings a century of tradition to the present. (Part 1 of this story here.)
New Zuppardo’s Family Supermarket on Veterans is open in #themetrys
When the New Zuppardo’s Family Supermarket opened last week, I was relieved. I don’t plan meals out all that much. My schedule is such that, if I’m not traveling, I can make multiple trips to the grocery in a week. Four days (Saturday-Tuesday) of no Zuppardo’s was a strange experience. I realized how much I rely on my local grocery.
Walking into the new Zuppardo’s Family Supermarket was a real treat. Now, let’s be fair from the start. From an industry perspective, the new store isn’t all that innovative. Other stores, such as the Rouse chain and Whole Foods, have the same features and layouts as this new store. There are two big differences that make this store exciting.
New Orleans tradition, expanded
The Rouses are from Thibodaux. Whole Foods Market is from, well, they’re everywhere, therefore they’re from nowhere. The Zuppardo family have been in New Orleans since the 1890s. Their Gentilly store, Economical Super Market, opened on Elysian Fields and Gentilly in 1937. The Zuppardo produce truck sat at that corner for seven years before that. That’s almost a century of New Orleans. Generations of New Orleanians made groceries with the Zuppardo’s and continue to do so.
So, don’t get me wrong, there are things I like about Whole Foods Market. Taht includes both pre- and post-Amazon. Still, there are the little things, like Pop-Tarts, they just don’t have. Or Zea’s Thai Rib Sauce. You get the idea.
Folks in other cities wrestle with the dilemma of generic chain versus local grocery. The large footprint of a store like WFM offers the shopper a number of options. How does a local store compete with that? Sell items your momma and her momma bought, like house-made Italian sausage. Roast beef at the deli counter with garlic in it like my mom made. Creole-Italian dishes based on Sicilian family recipes passed on from generation to generation.
The doubling of the size of the Veterans store takes this local distinction and drives it home. The New Zuppardo’s Family Supermarket has a big salad bar. They have a “hot bar” with fried chicken and other cooked local dishes. The snack bar isn’t just a counter up front, but a po-boy shop in itself. Zuppardo’s isn’t cooking food that’s tested in generic corporate kitchens. They cook for you like you’re family. Mind you, that doesn’t mean WFM is bad. It means Zuppardo’s is New Orleans.
The increase in the size of the New Zuppardo’s Family Supermarket improves the presentation of all the products the store offers. So, there are more items in the bakery to tease you. The expanded deli counter means less of a wait when you want a half pound of this and a quarter pound of that.
The meat department of the new store no longer has the cowbell. Typical of many smaller groceries/supermarkets, the original Metairie store didn’t have a butcher counter. So, if you wanted meat that wasn’t out in the cooler cases, you went to the door of the meat department’s back area and rang a cowbell hanging from the ceiling. A butcher would come out and help you. Now, the new store has a meat/seafood counter where you can walk up and ask for something. While it’s a little thing, if you’ve ever been to a WFM, you know that people really do like to pick out meat that’s not wrapped in plastic.
I’m excited for this new phase in the Zuppardo family tradition.
Zuppardo’s Supermarket opens new, expanded store in #themetrys!
(x-posted to NOLA History Guy)
Zuppardo’s Supermarket – My grocery
I’ve been going to Zuppardo’s Supermarket, either the old store on Elysian Fields and Gentilly, or the Metairie store at Veterans and Transcontinental, since I was a kid. That’s going back to the days when the Gentilly neighborhood had an incredible number of groceries and supermarkets.
Peter Zuppardo came to New Orleans from Sicily in 1895. He took a job in the wholesale banana business. His son, Anthony Leo, saw an opportunity with over-ripe bananas. Anthony took those bananas around in a donkey cart. By 1930, the Zuppardo’s parked a truck at Gentilly Road at Elysian Fields. At that time, Elysian Fields Avenue was just a dirt road. The Pontchartrain Railroad closed in 1931, and Elysian Fields wasn’t paved until the end of the decade.
The Zuppardo’s bought the lot on that corner, establishing a permanent presence. The fruit truck expanded into a store in 1937. Those were the waning days of the city’s public market system. That system gave way to private stores after the war. The family made a good decision, as the neighborhood grew. After World War II, Gentilly’s population exploded, as men returning from the war looked to start their own families.
Economical became part of the Bell supermarket co-op. The idea was for independent grocers to join together to better advertise their stores. This was important, because John Schwegmann’s “giant” supermarkets became incredibly popular in the 1950s. Stores such as Economical, Dorignac’s uptown, and Pap’s in the Ninth Ward all sported the Bell logo.
Economical continued its popularity into the 1960s. That was my first personal experience with the store. My momma grew up in Gentilly, on Lavender Street, just off of Franklin Avenue. She and her grandmother made groceries at Economical. Even though my parents moved out to #themetrys when they came back from Boston in 1960, we’d still go out to see my grandma regularly, and I’d tag along for grocery runs.
Expansion and Re-location
The Bell supermarkets expanded and re-located as population shifted. The Papania’s opened a “Pap’s” store on Mirabeau and St. Anthony in Gentilly. Dorignac’s and Zuppardo’s opened stores on Veterans Blvd. in Metairie. Dorignac’s built a store in the 700 block of Vets, near Martin Behrman, while the Zuppardo’s opened their Metairie location at Vets and Transcontinental. My family lived closer to Dorignac’s and Schwegmann’s in the late 1960s, so we shopped there.
I renewed my acquaintance with Economical when started at Brother Martin High School, just up Elysian Fields from the supermarket, in 1971. While we mostly stopped at the local convenience store, d’Mart, we occasionally walked down to Economical for things, particularly when d’Mart employees got annoyed with all of the students coming in. I met one of the current owners, Joey Zuppardo at that time. Joey was Class of 1973, I was 1976, so he was a senior when I was a freshman. (For a full run-down of the Zuppardo family tree, check this 2018 Ann Maloney article on the new supermarket in the Picayune.)
UNO and Redeemer Days
I took many a trip down to Economical with my Lambda Chi Alpha brothers from our house on Elysian Fields near Robert E. Lee in the late 1970s. Even though Ferrara’s was just a two-block walk, the prices were much better for guys on tight budgets, working their way through UNO. After I graduated in 1980, I taught at Redeemer High School on Crescent Street, near St. Frances Xavier Cabrini church. Even though Pap’s was closer to the half-double we rented at the time, I found myself heading back down to Gentilly Boulevard for various items.
Life in St. Ann Parish
In 1986, we moved out to #themetrys, near Clearview and Veterans. While my daddy had soured on Dorignac’s over the years and shopped at Schwegmann’s, Zuppardo’s Supermarket at Transcontinental was so close, it became our grocery. My boys grew up coming with me to Zuppardo’s all the time. As they got older, cashiers would ask after them. I’d show photos of them as Brother Martin students and they’d sigh at how time passed. That little boy who pushed a Little Tykes shopping cart, loading it up with things important to him (cookies and fruit roll-ups) is now a Naval officer and submariner.
I’m not sure when they dropped the “Economical” from the name, becoming “Zuppardo’s Family Supermarket.” The original store closed in 2005, as Katrina left the store and all of Gentilly in pretty bad shape. To this day, my wife still says “Economical,” which I attribute to her growing up in Lake Oaks and transferring from the Broad bus line to Elysian Fields, on her way home from Dominican.
The New Store
Two Saturdays ago, Zuppardo’s Supermarket closed. They knocked a hole into the side of the old store and moved everything into the new one. I’ve been an almost-daily grocery shopper for years. When your store is as close (about a mile) as Zuppardo’s is to us, it’s easy to blow off extended menu planning. Most of my “test kitchen” ideas start at Zuppardo’s Supermarket. The new store opened last Wednesday. Those four days drove me crazy, as I ended up at three different supermarkets to get things we usually pick up at Zuppardo’s!
More on the new store in Part 2.
Quick Take on Krispy Kreme Reese’s Peanut Butter donut.
Krispy Kreme specialty donuts
Krispy Kreme regularly creates specialty donuts designed to lure in customers. While their go-to, classic glaze donuts appeal to lovers of sugar, not everyone feels the craving regularly. So, the company promotes unique/special donuts, often by partnering up with another company.
KK relies on local word-of-mouth advertising. Rather than buying ads in local publications, the company develops relationships with schools, churches, and other neighborhood institutions. KK sets up promotions with, say, the neighborhood elementary school. Buy a dozen, get a dozen glaze for a dollar. The shop tracks who comes in for the promotion and makes a donation back to the school/church. The community support grows, and those institutions turn to KK for their donuts after Sunday church, or for the faculty in-service workshop.
The specialty donuts get Krispy Kreme free media. For example, the current promotion with Reese’s spread wildly across local and national media. Local TV/radio stations blogged about the donuts. They featured them on their news programs. Magazines like Bon Appetit wrote about them.
And so are we!
KK in New Orleans
KK came to New Orleans in 2005. They opened their first shop in the metro area on Clearview Parkway and W. Metairie Avenue. They soon expanded, opening a shop in the French Quarter. That shop took the coffee-and-beignets place in Jax Brewery. While the Quarter location was an interesting novelty, it only lasted eighteen months. The biggest problem lie in the company’s business model.
The Company relies heavily on bringing the donuts to other locations, like gas stations. In Itasca, IL, for example, the location has two warehouse-style truck bays in the back of the building. The front offers customers the regular donut-shop walk-in experience. In the back, employees load trucks with rack upon rack of donuts, to bring to local gas stations and convenience stores. Fill up, grab a coffee and a donut. The company opened a second suburban location, across the river in Marrero. The neighborhood support didn’t develop. Therefore, the store closed in 2012.
A donut shop in the French Quarter presented problems for this model. While the location looked good, there was no place to park the trucks! So, the location’s walk-in traffic was all there was. When you’re half a block from Cafe’ du Monde, across from Jackson Square, that’s a huge hurdle.
The Peanut Butter Donut
Krispy Kreme produces two styles of “filled” donut. One is the classic style, a donut without a hole. They pump in jelly or creme fillings inside the solid donut. Some are glazed, some chocolate covered, some both. The second type of donut is a classic with a hole. So, they pump the filling into the interior of the traditional shape.
The Reese’s specialty donuts are the latter style, a filled donut with a hole.
The Metairie KK offered both of the Reese’s variants. So, we got the one with the fillings and the peanut butter icing. So, in terms expectations, this was a mistake. A Reese’s Peanut Butter Cup is more about the chocolate than the peanut butter. At every size, from the miniatures we devour at home to the traditional size, it’s a chocolate candy with a smaller amount of peanut butter filling. Therefore, this is the expectation.
The donut stood this concept on its head. Half of the donut’s interior is peanut butter, half is a chocolate. The icing is either peanut butter or chocolate. Even with the chocolate icing, the ratio of peanut butter to chocolate is wrong for invoking the sensation of the candy.
So, does that make it a bad donut? Not if you like gooey, peanut-buttery donuts.
The Bottom Line
The Reese’s donut doesn’t live up to the hype. I’ve had better specialty donuts from KK. So, this was peanut butter overload. It wasn’t what I was looking for. No doubt it’ll be a winner, though, for a company that loves free publicity.
Summertime! Creamy bacon shrimp makes an easy dinner
Creamy Bacon Shrimp
When I do seafood-in-a-cream-sauce, I usually cook crawfish tails. Since that’s my 25yo CPA kiddo’s fave (actually, it’s also one of LT Firstborn’s as well), I looked for something different. A turkey club sandwich from Caffe’ Caffe’ gave me bacon-on-the-brain. So, that was the inspiration.
- Peeled shrimp, 12-16oz
- 1/2 Cup of the Trinity (onions, celery, green peppers)
- 12-16oz bacon
- 2tbs flour
- 1 cup heavy cream
- 1 cup vegetable stock
- 1/4 cup white wine
- Creole seasoning, salt, pepper to taste
- chopped green onion on top
- 2-3 servings of pasta
So, this is my idea of a (relatively) easy dinner to cook. That means I’m OK with fresh-frozen shrimp. While some folks insist on fresh, peeling shellfish transports the cooking experience to another level of work. Particularly when experimenting, frozen shrimp work for me. If you want to peel your own, don’t let me stop you.
Putting it together
- Thaw the shrimp, or peel them if you get fresh. I add a bit of crab boil to the water, then nuke-defrost. Exercise caution with this! A little goes a long way.
- Cook the bacon. I picked up a pack of Manda bacon that was pretty fatty. So, I cut away the excess bacon fat, then chopped the rest up. If you get leaner bacon you probably could just cook the strips, then break them up. After the bacon, I cooked the fat, using the grease for the shrimp.
- Cook the shrimp until pinkish. set aside.
- Saute the Trinity until translucent. Add the flour, with maybe a little olive oil if necessary. Mix veggies, flour, and oil until it’s thick.
- Slowly stir in the wine and stock. Take care to not get the flour mixture lumpy. Continue to stir in the stock. I used one of those 8oz packs of vegetable stock. Make your own, use chicken stock, it’ll be fine.
- Raise the heat to medium. Stir in the cream. Allow to thicken a bit.
- Add the shrimp.
- Add the bacon.
- Cook the pasta al dente. (Al Dente. Fitzmorris went to school with him at Perpetual Help)
- Serve over the pasta. Garnish with chopped green onion.
It’s Creole Tomato season, so that was the side. Enjoy!
A leisurely afternoon enjoying Antoine’s $20.19 Lunch is very New Orleans.
Antoine’s $20.19 Lunch
Going for the Antoine’s $20.19 lunch highlighted my week. Good food, good friends make for such a fun afternoon. I didn’t realize that I have friends with connections to the owners of the restaurant, but, hey, getting a nice table in the back dining room? I’ll take it.
The oldest restaurant
Antoine Alciatore cooked for a hotel when he came to New Orleans. He opened the restaurant in 1840. Over time, the family expanded the restaurant from the initial house/building to several houses on Rue St. Louis, between Royal and Bourbon.
I ate at Antoine’s for the first time in 1979. While some places from your teens produce fond memories that don’t withstand the test of time, Antoine’s does. And Antoine’s $20.19 lunch menu continues to make dining there fun.
The summer menu
The “twenty dollar lunch” started a few years back. Y’all correct me if I’m wrong, but the first place I remember doing it was the Rib Room. Not long after, other well-established Quarter restaurants offered a $20 lunch. Antoine’s went with the year for the price, for a unique touch.
The cheap-cocktail special was a tasty fruit punch. We drank a few, to say the least.
A word about the photos: Antoine’s “back dining room”, which has a history in itself, is dark. The walls are dark and the lighting is subdued. I try not to be That Guy with the flash. So, the photos here are shopped, a bit. No apologies. Lunch is about the food, not the blog article.
We were a party of seven. Nobody got the soup. There was a mix of the entree salad, chicken, and the shrimp creole.
Antoine’s is well-known for its oyster dishes. They invented Oysters Rockefeller. Your first visit must include Oysters 2-2-2 (2 Rockefeller, 2 Bienville, 2 Foch) at a minimum. The restaurant offers “char-grilled” oysters for the lunch special. Their take on the dish is solid. These particular oysters were plump and tasty.
The Watermelon salad was also good, as I swiped some from the friends on either side of me.
I got the “Picnic Fried Chicken,” and it was an excellent choice. The Shrimp Creole looked delicious, but I just met the gal who ordered it, so I didn’t poach. Friends I can steal food from got the steak salad. It was a lighter alternative to the chicken, but I’ve got no regrets. This is the kind of fried chicken you find at so many places in town. Greens and mac-n-cheese to go with it. OK, it’s not Pompano en Papillote, but still.
I like Antoine’s bread pudding. When we’re there with family, someone invariably gets it. So, I ordered the Key Lime Tart. It was just fantastic.
713 Saint Louis Street
Monday – Saturday
11:30 a.m. – 2 p.m.
5:30 p.m. – 9 p.m.
10:30 a.m. – 2 p.m.
We remember an icon on YatCuisine Podcast 03-June-2019.
YatCuisine Podcast 03-June-2019
We lost a legend over the weekend. Mrs. Leah Chase passed on Saturday night. She was 96. Mrs. Chase was so incredibly influential in New Orleans. When we lose someone important to the community, you’ll see the writers say, “the political world lost a leader,” or “the culinary community lost a legend.” No. For Mrs. Chase, we ALL lost someone. She was That Person To New Orleans.
As a cook, chef de cuisine, restaurant owner/manager, she was such an inspiration to so many. All of my friends who work FOH and BOH knew her and respected her. I loved her food. Dooky Chase is the kind of restaurant that you just feel the positive energy.
I don’t have the words or the voice to properly remember Mrs. Chase. I was a diner who loved her food. I knew her story from the papers and from my friends. I’d like to think she appreciated that.
And I’ll let President Obama have the last word on Mrs. Chase.
Sylvain on Chartres
Like any jazz funeral, we mourn, we show respect, and then we celebrate life. We recently enjoyed a lovely meal at Sylvain, on Chartres Street, in the French Quarter. I’d been to Sylvain in the past, but just for drinks. It was a charming evening!
When I wrote my novel, Trusted Talents, I wanted to place the new age head shop in the Quarter. I just knew Celtic Bayou Gifts and Metaphysical Supplies would be perfect where Sylvain is!
Slow-roasted Pork Belly with Louisiana oyster sauce, spicy mustard green slaw.
Crawfish and Tasso over Risotto. Wife ordered this, and I ordered the FOTD. We ended up switching, as she found this way too rich. I won.
Fish of the day was grilled Amberjack. It was delish.
625 Chartres Street
New Orleans, 70130
Coffee and Sandwiches on YatCuisine Podcast 27-May-2019.
YatCuisine Podcast 27-May-2019
Coffee and sandwiches on the first “YatCuisine” pod! We begin with some thoughts and memories about PJ’s Coffee, and why the location on Canal Blvd. is my favorite. Then we talk about a recent lunch we had at Martin Wine Cellar.
I’ve spent a lot of time at various PJ’s Coffee locations. I wrote my Young Adult novels, Dragon’s Danger and Discovery at the PJ’s in Clearview Mall in Metairie. I spent a lot of time at the PJ’s in Gentilly, over on Franklin Avenue by Leon C. Simon.
I found my PJ’s “home,” after a few times stopping in at the location on Canal Boulevard in Lakeview. Plantation Coffee House occupied the location until Katrina. They didn’t come back, and some folks opened a PJ’s in its place. While the folks who remember Plantation say the pastries and such in the old location were superior, I like the vibe at this PJ’s. It’s location is such that lots of people hit it up as they’re on their way to work. Canal Blvd. has no drive-thru. Therefore, customers park and go inside. The dynamics change when folks stand in line. At a minimum, most smile and wave at folks. Some (like me) listen to music or play on their phones. I always say hi to the NOPD officers who stop in. They’re great people.
The location is on what’s known as the “Back Belt” for Norfolk Southern Railway. Trains always pass in either direction. Amtrak’s Crescent, heading to Atlanta, and eventually New York City, passes by between 0710 and 0715. The trains inspire the writing.
Martin Wine Cellar
When we’re looking to go out for a bite on a Sunday, we have a few go-to spots for a sandwich. One of them is the Martin Wine Cellar store in Metairie.
The “French Connection” – ham and cheese on a croissant. A bit warm and tasty.
Breakfast burrito with chorizo. While most local places adding chorizo to their breakfast wraps, Martin uses Spanish-style chorizo, rather than Mexican.
YatCuisine Facebook plans to pick up where “Where NOLA Eats” will leave off.
Introducing a new Facebook Group. YatCuisine Facebook continues the concept of aggregating local food news, reviews, tidbits, etc, that began in the NOLA.com group, “Where NOLA Eats.”
The Where NOLA Eats group provided Facebook users with one-stop-shopping for food/restaurant content from Da Paper. With yesterday’s announcement that The Advocate purchased T-P/NOLA.com, a need arose. We know the staff at T-P have been given 60 days notice. Beyond that is unclear.
YatCuisine Facebook plans keep things going. At this writing, membership stands at over 300. While that’s a far cry from the 50K+ in Da Paper’s group, it’s not too shabby for less than 24 hours old.
I plan to keep the YatCuisine brand for the group. The mission of the group is different, however. While my personal stuff is a place for me to be an amateur foodie,YatCuisine Facebook seeks many voices. Membership is open, but subject to approval, to limit bots/spam. Posting is open. Moderators supervise and enforce the Prime Directive: Be Nice Or Leave!
NOLA Food Scene
The group allows Facebook “pages” to join, so restaurants, bars, and food writers/personalities to use their “business” voices. If you or folks you know in the industry maintain Facebook presences, please invite them to join the group. As we see this consolidation in the local media, independent platforms are essential.
There’s only one written rule for YatCuisine Facebook – “Be Nice or Leave!”
That’s all that’s necessary, as far as I’m concerned. Dara and I are admins. I’ve appointed two moderators who volunteered. I don’t know either of them personally. Different voices help shape the discussion, and I’m all about that. The group welcomes many, but grumpy racists won’t last ling. Fair warning!
I’m looking forward to this being a fun experience.
Boxing Day at Antoine’s was a fun lunch experience.
Boxing Day at Restaurant Antoine
When LT Firstborn comes home, he requests we go out to Antoine’s. We celebrated his eighteenth birthday there. That meal stuck with him. Mrs. YatPundit and I are OK with that. Antoine’s was my father-in-law’s go-to place to wine and dine clients (he was a partner in a national Public Accounting firm). So, Mr. Branley asks, we deliver.
This year, we dined at Antoine’s for lunch. The theory was, we’ll order off the “$20.18 Lunch Menu.” Well, give us credit for good intentions. Nobody ordered the “twenty-five-cent cocktail,” but my Sidecar was good. So was the wife’s Poinsettia. The drinks refreshed us as we perused the menu.
LT Firstborn ordered off the Reveillon menu. He chose Crawfish Cardinal. The dish is crawfish tails in a white-wine-tomato sauce. Tasty. Wife chose the Charbroiled Oysters from the lunch menu. Kiddo’s girlfriend had the salad. I ordered Oysters 2-2-2 off the main menu, sending them around the table. Oysters 2-2-2 is two each of Oysters Rockefeller, Bienville, and Foch.
We ordered all over the menus. LT Firstborn had the softshell crab from the Reveillon menu. Wife and Kiddo had the Stuffed Drum (above), also from the Reveillon menu. Kiddos GF had Shrimp Regua, chilled shrimp in a horseradish/tomato/mayo dressing.
Note that wife and Kiddo chose a starter from the lunch menu and a main from the Reveillon menu. Antoine’s rolls with that. Not that it kept the price of the total check down, but who cares, when we’re just happy the family is together.
I ordered my usual, Chicken Rochambeau. The bottom layer is ham with the brown-sugar “Rochambeau” sauce. Then comes a grilled chicken breast, topped with Bernaise sauce. The dish has evolved since the first time I had it in 1979. Originally, the chicken was slices of roast chicken. Now, it’s a grilled chicken breast. That’s easier to manage in the kitchen. Just grill up the chicken to order, rather than worrying about having enough roasted chickens. The entire dish sat on a Holland Rusk, a variant of an English Muffin. Now, it’s served on a rice pilaf. Carbs and all that. Antoine’s provides enough French bread that I don’t sweat the loss of the bread on the bottom.
Kiddo chose the wine, and alas, I forgot to take a pic of the label. He picked a Sauvignon Blanc, since everyone ordered chicken or seafood. I’ll update this if he remembers what it was.
Wife and Kiddo had this, the Egg Nog Bread Pudding. Reading it, I was skeptical. It was pretty good! Mr. Branley had the Holiday Meringue Glacee au Chocolat.
LT Firstborn wanted to end the meal with Cafe Diablo. We gladly obliged him.
Antoine’s is a must for your next trip
Check out the menus for Restaurant Antoine. They’re doing the “$20.19 Winter Menu,” now that we’re in January. Enjoy!
Bourbon-glazed ham – not just for the holidays
Turkey for Thanksgiving, ham for Christmas. Pretty much the classic/traditional combination of holiday meals. We eat ham more than just the holidays at Casa de YatPundit, though. I experiment with various glazes for a ham meal. We try a number of styles, from the Reese’s red gloop to orange-based, to whisky glazes like this one.
The one thing I don’t do with ham is pineapple. The family rejects this notion entirely. Maybe if I buy a fresh pineapple. Come to think of it, we’ll try that.
Chisesi’s Pride is my go-to selection. For a regular family meal, I cut the ham in half. We freeze half, eat the other. Even when the boys lived at home, this produced a lot of leftovers. It’s OK! That means ham sandwiches, ham omelettes, ham steak for future dinners.
To clove or not to clove? Mrs. YatPundit prefers no cloves. With both halves served, this is easy, put cloves in one, leave the other naked. An alternative is to add cloves to the basting juices and/or glaze. This presents the flavor without dealing with the cloves in the meat. I’m all about infusion here.
Scoring the ham splits the very-tough skin. As the meat bakes, the skin splits open. Place the cloves in the intersections for peak flavor infusion.
Bake the ham for an hour at 350F
I tried a recipe from MyRecipes.com for Christmas:
- 1/2 cup firmly packed light brown sugar
- 1/2 cup honey
- 1/2 cup bourbon
- 1/3 cup Creole mustard
- 1/3 cup molasses
Stir the ingredients together, spoon over ham.
This glaze is simple and tasty. I argued a bit with my 24yo Kiddo about the bourbon. He’s quite the bourbon snob (whereas LT Firstborn is an even-worse Scotch snob). At Martin Wine Cellar, he didn’t argue about buying Jim Beam. When he poured some for himself, though, in an effort to try not being a snob, he got thoroughly grossed out. 🙂
The result was the photo at the top. The ham tasted fantastic, and this glaze now gets a place in the rotation.