We baked a 20-pound smoked ham for Sunday lunch. Even though we fed a small crowd we barely made a dent in it. Happily/unhappily we’ll be eating ham for a week! But we haven’t had our fill yet, so it’s sliced ham with some of yesterday’s scalloped potatoes, crowned with a poached egg sprinkled with chives—an excellent way to ease into another week.

 

 

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