I love to cook. Everyday. It took Hass a little while to understand that when I’ve had a bad day, I’d rather be IN the kitchen than order take out. It’s my zen space…calming. Soothing. Relaxing.

AND…if I’m making bread I can punch the snot out of the dough! Or send the mixer in overdrive until it smokes! Or whisk eggs into oblivion! Don’t get me started on the pain I can inflict with a meat mallet and cleaver!  There’s a special gleam in my eye when I hold that cleaver with a chicken on the cutting board. Just like I said…calming. Soothing. Relaxing.

Reminds me of a certain famous TV chef…^

Sundays however, are my most special cooking days. Saturday nights were mama’s Sunday dinner dessert making night. She would bake decadent pound cakes, and scrumptious pies. Her chocolate pound cake was the thing dreams are made of. I’m sure that’s the angels’ dessert of choice hands down.  Then on Sunday, she would cook a traditional Southern Sunday dinner fit for a king. Or my dad. And THAT man could “put away some groceries!”

I believe out of all the Sunday dinners she made, my absolute favorite had to be her Coca-Cola Baked Ham with Mustard Potato Salad. She served it with lima beans and corn, deviled eggs and as always, a nice big plate of sliced garden tomatoes, bell pepper wedges and nice, fresh cucumbers. …And then came the cake 🙂 🙂 🙂

It was the greatest way ever to spend a Sunday. Family, friends and good food.

Enjoy!

Mama’s Baked Coca-Cola Ham

Ingredients:

• 1 Canned Ham – I used Hormel Black Label, but Mama always used Hostess
• 1 can Coca-Cola,  reserved 1/4 cup
• Fresh or Canned Pineapple Slices – Juice Reserved
• Brown Sugar
• Maple Syrup

Directions:

Poke several holes in the top of the canned ham. Drain some of the juices. Slowly pour the can of cola into the holes in the ham. It’s a labor of patience, but it will absorb. Bake canned ham, IN CAN, according to cooking directions on the can. Be very careful when removing as the can will be incredibly hot.

Meanwhile, add the remaining cola, brown sugar and pineapple juices with syrup in a small bowl and blend until sugar dissolves. Set aside. Once ham is baked, remove from can by cutting both the bottom and tops of cans to remove the suction. Slice as desired, and top with fresh pineapple slices, Pour syrup over ham and pineapple. Serve warm.

Mama’s Mustard Potato Salad

• 12 Red potatoes quartered and boiled
• 2 boiled eggs – diced (Tip: I boil my eggs with my potatoes)
• 3 stalks celery – finely diced
• 1/4 onion – finely diced
• 1 cup Miracle whip or Mayonnaise – Mama used Miracle Whip for everythang!
• 1/2 cup cheap, yellow mustard (Do not get fancy here)
• 1/2 cup sweet pickle juice

Directions:

In a medium bowl blend Miracle Whip, mustard, and pickle juice. Once blended, add boiled potatoes, diced boiled egg and celery. Blend well and refrigerate at least an hour before serving. I prefer the salad chilled although it’s really good warm, similar to German salad but with a southern flavor.

Don’t forget the BEST part of a baked ham…Ham, Pineapple & Potato Salad Sandwiches!!!