Get to Know Your Butternut Squash

OK, we’re not going to get into a big botanical debate. It’s got seeds inside of it so technically your butternut squash is a fruit. You’ll have to deal with that in your own way. 

Butternut Squash-Partially Peeled

While it may not technically be a vegetable, the ole “quacks like a duck” argument allows us to treat it like a veggie and that’s what we’re going to do. (BTW-those seeds are edible, raw or roasted)  Butternut squash is of the winter squash variety- the snobbish, uptown relative of its country cousins, summer squash. Other common winter squash members are acorn squash and spaghetti squash, but the list goes on and on and would make you sound like Bubba Blue in Forest Gump if you recited it. The winter variety has harder rind-like skin that needs to be removed while the summer variety’s skin is softer and can be eaten without being peeled. Butternut squash’s peak season is summer through autumn, although it’s not uncommon to see them in the grocery stores year-round.  Continue reading “Get to Know Your Butternut Squash”

Double Smoked Ham

Nothing like a smoked ham, is there? Well, there is something twice as good, and that’s a Double Smoked Ham.

There won’t be any arguments – this will become a friends and family favorite! It’s the best of all worlds…. smoky flavor, sweet and savory glaze, slowly

Double Smoked Ham

roasting in your smoker with cherry and pecan flavor…not an extreme amount of prep and lots of time to drink beer and watch the thin blue smoke float on the breeze. A Double Smoked Ham is special enough for the holidays or any gathering so you know it’s perfect for your Super Bowl Party. Continue reading “Double Smoked Ham”

Get to Know Your Ham

I just want a ham! Why are the labels on hams so complicated?

Well, labeling on hams, like most food products, is regulated by the U S Department of Agriculture (USDA) to protect the consumer and assure that food safety standards are met. Using USDA standardized definitions, the label tells us what we are buying and how we need to cook it so we don’t end up ingesting food-borne pathogens. I hate when that happens. Continue reading “Get to Know Your Ham”