Good Friday Easter Preparations: Cooking

Today was a day of cooking and cleaning. I guess that despite my dirty windows, I really am turning into a Polish mom and housewife.

I cooked a lot today. I’ll give you the lowdown on all my tasty dishes tomorrow, but I can tell you about the main player in our Easter menu this year – ham. In case you didn’t know, ham is not pink. It’s whitish brownish like regular pork. If your ham is pink, that means it is cured. It’ll probably be salty too, so adjust for that in your recipe. (I’m telling you that because a few years ago I didn’t know it, hee, hee) Last year we waited till Good Friday (Wielki Piątek) to do our meat shopping. That was a mistake, and we came away empty-handed. This year, we reserved a raw ham at out local butcher’s. I split the ham in half and cooked it two different ways.

Na słodko – Sweet Glazed Ham

I prepared a sweet glaze of honey, brown sugar, mustard, some water and a clove. I smothered the ham with the glaze and baked covered in foil. It is delish!

Piercarkowo – Ham and Mushrooms

I baked the rest of the ham with mushrooms, garlic, marjoram, pepper, and a little olive oil. Also delish.

It helped that I had fresh mushrooms. And when I say fresh, I mean super fresh, like practically still growing. That’s because they came from our new home mushroom farm (a present from our client).

Our mushrooms yesterday in the evening

Our mushrooms this morning before harvesting

Our mushrooms after cooking

More to come tomorrow. Gotta go. There’s a glass a bottle of wine waiting for me.