That was Hamsgiving. Mavis made the most wonderful, succulent, tender, moist, flavorful Kentucky Legend ham (I will never bake a ham in an oven again, and you shouldn’t, either) we’ve ever had, and it was great fun with 13 of us around two tables, enjoying one another’s company. It’s what Thanksgiving is supposed to be, for me.
We ought to have Thanksgiving dinners more often. I don’t think it would cheapen the day, do you? What could possibly be hands-off about getting together for an evening of food, laughter and fun — and being thankful for it?
Today, while the rest of the family are scattered to the four winds doing other Thanksgiving activities with in-laws, the Thriller and I will go to see Lincoln, then who knows…? Maybe a trip to Cleveland, or maybe a trip to the sofa for football and West Wing. It’s just up to us, which is fun.
To all my fiends doing the Thanksgiving feasts today — have a blast! Reconnect, relax, recharge, and eat. Ready, steady, go.
Hugs to all.
FO
Happy Thanksgiving Fink!
I agree about having dinners like that more often… its too bad most of us don’t. We need to get you back over to our house for dinner sometime soon.
I hope you enjoy Lincoln! Let me know what you think, Fink.
I have to do a review on it…it was incredible.
And I’d love to come over for dinner — hey, you and I should be the chefs. And have fun at Hanksgiving this year!
I agree, Bird. Every day is Thanksgiving when you have family and friends getting together. It certainly was a fun time at Hamsgiving, this year!
It was beyond fun! I say we do it again on Christmas Eve!
SO glad that y’all had such a good evening! I personally like the whole concept of Hamsgiving – esp. the menu!!
I do too! And the Thriller mentioned yesterday, that since we do some kind of non-poultry roast beast, why not include a pot roast next year as well? So next year will be HamsBeefing. LOL
Love you guys!
If you didn’t cook the ham in the oven, how did you cook it?? This foodie is very curious to know!
Happy Thanksgiving to you and yours!
Crock pot, girl — it is the ONLY way! One of our friends (a man!) kept mentioning over and over how awesome and tender it was. He was right. Mavis just put the Kentucky Legend (smoked & precooked — we don’t prefer sweet, sugary hams) in the crock with some chicken broth, water, salt & pepper, and let it simmer on low for about 7 hours. Unbelievable taste and texture.
And you could bathe it in whatever marinade/seasoning you like, with fruit, brown sugar, maple syrup, whatever — and it won’t bake away like in an oven. You have to try it!
Hope you had a great Thanksgiving, luv — even if it was a little on the strange side this year!