Instant Pot Sous Vide Unglazed Spiral Sliced Honey Ham

 

 

Romans 4:15-25

[15] For the law brings wrath, but where there is no law there is no transgression.

[16] That is why it depends on faith, in order that the promise may rest on grace and be guaranteed to all his offspring—not only to the adherent of the law but also to the one who shares the faith of Abraham, who is the father of us all, [17] as it is written, “I have made you the father of many nations”—in the presence of the God in whom he believed, who gives life to the dead and calls into existence the things that do not exist. [18] In hope he believed against hope, that he should become the father of many nations, as he had been told, “So shall your offspring be.” [19] He did not weaken in faith when he considered his own body, which was as good as dead (since he was about a hundred years old), or when he considered the barrenness of Sarah’s womb. [20] No unbelief made him waver concerning the promise of God, but he grew strong in his faith as he gave glory to God, [21] fully convinced that God was able to do what he had promised. [22] That is why his faith was “counted to him as righteousness.” [23] But the words “it was counted to him” were not written for his sake alone, [24] but for ours also. It will be counted to us who believe in him who raised from the dead Jesus our Lord, [25] who was delivered up for our trespasses and raised for our justification.

1 spiral slice fully cooked honey ham, I got mine from Aldi, my IP is a 6 qt so I had to de-bone and remove slices 

Spice liquid

5 T Dijon mustard

3 T Honey

3 T Maple syrup

3 T Brown sugar 

1/2 t Molasses

4 Bay leaves

Pinch of Thyme

Mini coke 

1 t Pickled Ginger liquid

3 t Spice seasoning from ham or make your own

Bring spice liquid to boil and simmer for 15 minutes, cool.

Using 2 gallon zip lock bags, equally divide ham slices, set in a stack, add 1/2 of spice liquid, zip bag leaving a half inch opening, remove air by pressing, zip and repeat until bag collapses against ham. 

Double bag each and press out air.

Refrigerate one. 

Press Sous Vide button to set temp and time.

I did 160 degrees for 4 hours.

At end of cooking, I removed ham slices and put in a plastic bowl with lid. 

Discard liquid.

Bring temp back up and repeat.

The other half of ham I plan to glaze and torch. 

Experiment: Ham Stock and Cornbread Dressing

Was very good!!

A little different taste!

Acts 3:14-15

[14] But you denied the Holy and Righteous One, and asked for a murderer to be granted to you, [15] and you killed the Author of life, whom God raised from the dead. To this we are witnesses.

1 skillet of Cornbread, crumbled 

2-3 Toasted and diced croissant 

1 qt Ham Stock with Ham bits

1 Leek, chopped  

1 rib of Celery, chopped 

Fresh diced sage to taste

1/8 c Half and half

Using a 13x9 foil pan, crumble cooled cornbread then add diced croissant.

Add leeks, sage and celery.

Add 1/2 stock with bits of ham and stir.

Mixture should be really wet.

Add more stock if necessary but reserve

1 c to make gravy.

Gravy ingredients 

1 c Ham Stock

1/4 c Milk

pepper to taste

1 t chicken base seasoning

Cornstarch slurry to thicken

Salt and pepper to taste 

Afternoon Yumminess

Romans 5:12

[12] Therefore, just as sin came into the world through one man, and death through sin, and so death spread to all men because all sinned—

An ej original recipe!

1 c hot coffee, decaf or regular 

1 t dry creamer

1 t coffee liqueur, I use Boulaine

1/2 t white chocolate syrup

1/2 t caramel syrup

1/2 t mocha powder, I use Malted Milk chocolate 

Whipped topping

Delicious!!

Instant Pot Sous Vide Smoked Ham

 

 

 

 

 

Hebrews 12:1-2

[1] Therefore, since we are surrounded by so great a cloud of witnesses, let us also lay aside every weight, and sin which clings so closely, and let us run with endurance the race that is set before us, [2] looking to Jesus, the founder and perfecter of our faith, who for the joy that was set before him endured the cross, despising the shame, and is seated at the right hand of the throne of God.

This ham was delicious!

Moist all the way through!

1 6 lb. smoked semi Boneless ham, cut in half (I got mine from Publix)

2  Zip lock gallon size freezer bags

Place 1/2 of ham in one bag, press air out till it shrinks around ham. 

It will not be completely stuck all around because of its shape.

Place in second bag and press air out.

Repeat for other half but refrigerate.

I'll cook it separately.

I'm not glazing first one but plan to glaze the second one after it cooks.

Add hot water to the IP to the first fill line.

Set IP on Sous Vide setting, set temp to 145-150 degrees.

Set time to at least 3 hours, but up to 5.

Turn pressure off.

Let water heat, until the on changes to hours. 

Add 1/2 of the ham being careful not to push water out.

You may have to remove some of the water.

Now have some patience.

This ham was so juicy and tender all the way through.

So So Good Lemon Ice Box Pie

 

 

Hebrews 6:17-20

[17] So when God desired to show more convincingly to the heirs of the promise the unchangeable character of his purpose, he guaranteed it with an oath, [18] so that by two unchangeable things, in which it is impossible for God to lie, we who have fled for refuge might have strong encouragement to hold fast to the hope set before us. [19] We have this as a sure and steadfast anchor of the soul, a hope that enters into the inner place behind the curtain, [20] where Jesus has gone as a forerunner on our behalf, having become a high priest forever after the order of Melchizedek.

This is supposed to be the Bright Star Recipe!

1 & 1/2 c graham cracker crumbs, comes in box ready to go

1/4 c sugar

5 T melted butter

Mix well and mash into a pie plate.

Cool 2 hours.

Filling

2 cans eagle brand condensed milk

2 egg yolks

1/2 c fresh lemon juice

Using a whisk, whisk eggs yolks into eagle brand.

Slowly, in a steady stream, whisk juice in.

Spoon into pie shell.

Cover with cool whip.

Refrigerate several hours to set.

8 oz Extra creamy Cool whip

Canned Organic Ground Beef in Cabernet Sauvignon Gravy

Galatians 2:20-21

[20] I have been crucified with Christ. It is no longer I who live, but Christ who lives in me. And the life I now live in the flesh I live by faith in the Son of God, who loved me and gave himself for me. [21] I do not nullify the grace of God, for if righteousness were through the law, then Christ died for no purpose.

 

An ej original recipe!

 

 

 

*1 pint canned ground beef and onions in beef stock

1/4 c Cabernet Sauvignon 

1/8 c Half and half 

Cornstarch slurry

Cracked black pepper

Put beef and stock in skillet. 

Heat 10 minutes on medium, add wine, cook 5 minutes, add cream and slurry. 

Reduce to make gravy.

Serve over mashed potatoes or rice.

I served with Pinto beans and green beans that I canned.

I also boiled cabbage.

*

https://aintnocookinglikemommas.blogspot.com/2021/02/pressure-canned-organic-ground-beef.html

Easy Lazy Woman's Chef Salad

Psalm 65:8

    [8] so that those who dwell at the ends of the earth are in awe at your signs.

    You make the going out of the morning and the evening to shout for joy.

2 c Rotisserie chicken, shredded ( I used breast)

1/2 t Mardi Gras seasoning recipe found this blog under seasoning tab

Olive oil drizzled

Stir fry just till heated.

Set aside.

Lettuce, thin sliced

Cabbage, thin shreds 

Chopped English Cucumbers 

Sweet onions, sliced thin

Carrots, sliced thin 

Tomatoes, chopped

Season with season salt, Mrs. Dash table blend

Trader Joe's Umami seasoning

Bread crumbs made from Publix White Mt bread, chop and toss in a little oil, set aside

Boiled eggs, set aside

Dressing of your choice 

I used Olive Garden Signature Italian and Ranch from Aldi

Honey Mardi Gras Pork Tenderloin over Honey Glazed Fennel and Onions

Psalm 66:1-2

  [1] Shout for joy to God, all the earth; 

  [2] sing the glory of his name;

      give to him glorious praise!

An ej original recipe!!

1 Steak House Pork Tenderloin, cut into 4 long sections 

1 Fennel bulb, sliced thin

1 onion, sliced thin

Honey for drizzling

Mardi Gras seasoning 

Olive drizzled on pork pieces

Sous Vide the Tenderloin according to Instant Pot Duo Gourmet instructions booklet.

I did mine on 350 degree for 2 hrs 15 min., using no pressure and on the sous vide setting.

I used gallon zip lock bag which I mashed all the air out and sealed.

Then I opened bag after cook time and checked temp which was 147 degrees which was perfect because I seared in a skillet after adding a little Mardi Gras seasoning and finishing with off with honey.

Remove to cutting board and rest 5 minutes.

Place onions and fennel slices in skillet that pork was seared in, drizzle with honey.

Place in plate and place pork slices on top.

Chicken Madeira Pasta

Psalm 63:1-4

    [1] O God, you are my God; earnestly I seek you;

        my soul thirsts for you;

    my flesh faints for you,

        as in a dry and weary land where there is no water. 

    [2] So I have looked upon you in the sanctuary,

        beholding your power and glory. 

    [3] Because your steadfast love is better than life,

        my lips will praise you. 

    [4] So I will bless you as long as I live;

        in your name I will lift up my hands.

1 large chicken breast, sliced horizontally and then into bite size pieces 

Meat tenderizer 

Flour

Cornstarch 

2 T butter

2 T olive oil

Fresh pasta

I used linguine.

Cook and set aside. 

Season chicken, lightly toss in flour and cornstarch.

Fry in butter and olive oil until lightly crispy.

Drain.

Set aside.

Reserve 1 T of cooking grease.

Sauce

1 c sliced mushrooms 

1 c leeks

1 T roasted garlic 

Sauté in reserved grease.

Add these next:

1 t dried basil

1 t dried parsley

1 c beef broth 

1/4 c half and half

1 c sweet Madeira 

Add chicken back in.

Sauté and slightly reduce.

Turn off heat.

To finish toss in:

1 c steamed asparagus 

1 c shredded mozzarella 

Serve on pasta.

Onion Petals

Cast your burden on the LORD, and he will sustain you; he will never permit the righteous to be moved.  - Psalm 55:22

1 extra large onion

2 c AP flour

1 T smoked paprika, love Trader Joe's

1 t cayenne pepper

1 t smoked ground cumin

½ t thyme

½ t oregano

½ t cracked black pepper

2 large eggs, beaten 

1/2 c milk

1/2 c half and half

1/4 c water

Peanut oil for frying

seasoned salt for finishing 

Dip

3 T mayonnaise

3 T sour cream

2 t BBQ sauce

1 T sweet chili Thai sauce

1/2 t horseradish

½ t Worcestershire sauce

½ t paprika

1/4 t cayenne 

Pinch red pepper flakes

¼ t cracked black pepper

Combine all dip ingredients.

Cut bottom off of onion.

Flip over, this gives you a stable surface.

Cut the onion in half, cut into petals.

Set aside.

In a gallon ziplock, toss flour and seasonings except seasoning salt. 

Remove 1/2 of flour mixture to a plate.

In a second bowl, whisk eggs, half and half, milk, and water.

Working with small small batches of onion petals, shake well to coat.

Then place in egg mixture, drain with slotted spoon, then plate. 

Add to flour mixture in plate.

Toss around with fingers.

Place on a rack while dipping all of the onion petals.

Wash hands.

Using a spider, fry in small batches.

Works best if they aren't crowded while frying.

I filled spider almost full, then gently dropped in hot oil in Fry Daddy.

Fry 4 minute until crispy and golden.

Remove from oil, drain on paper towels and sprinkle with seasoning salt. 

Keep warm in toaster oven.

Serve dipping sauce.