I didn’t set out to make a big Christmas dinner since it was just Greg and I, but that’s what accidentally happened. Since it was super easy and felt a little fancy, I thought I’d share.
I’ve been procrastinating making a ham that came in our pork CSA for a while, but then we got another one in our December box. Time to make some ham. While looking for a simple recipe (that preferably didn’t include two cups of brown sugar) I came across crockpot ham. Seriously? My love for my crockpot grows by the day.
Christmas Eve afternoon I peeled and chopped a pound of carrots and also trimmed a bag of TJs Brussels sprouts. 10 minutes.
Christmas morning I threw the carrots, ham and warm water in the crockpot on low. The ham had been in the fridge about 24 hours, so it was still a little frozen. 5 minutes.
Around 5pm I spread my sprouts out on a baking sheet, added olive oil and sea salt, and popped them in the oven for 20 minutes (my new oven works much faster than my old one, which took about 30 min at 350). 5 minutes.
Not all the water had evaporated in the crockpot when we were ready to eat and the carrots were rather mushy. I decided to add a few pats of butter and purée them with my hand blender. I also took the ham out and sliced it. 10 minutes.
Once the Brussels sprouts were done I tossed them with some fancy new balsamic vinegar I got from my MIL and plated our food. 5 minutes.
I forgot to take a picture of Christmas dinner, but here is the ham in all it’s leftover glory tonight. (Side note: another 10 minutes of work and I had tonight’s dinner and tomorrow’s lunch done. We had to eat it with lots of mustard today because apparently ham gets very dry when you microwave it to reheat. Who knew.) This picture demonstrates my need to work on focus.
Greg had been wanting pumpkin pie for a while but I was not interested in baking a pie for the two of us. We came into this marriage with no expectations of me ever baking, people. I found this recipe for pumpkin soufflé and whipped it up an hour or so after dinner. It took a few minutes since I didn’t have pumpkin pie spice and had to make that as well. 10 minutes.
So dinner plus dessert was a total of 45 minutes (didn’t exaggerate any of the numbers) over two days and I totally would have served it to guests. Winner, winner pork dinner.