The Suburbanite
  • There’s a bone to pick with this deal

  • With Easter around the corner, I’ve got ham on my mind.

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  • With Easter around the corner, I’ve got ham on my mind. I stopped in HoneyBaked Ham at Belden Village last week to check out prices, and luckily happened upon the company’s buy-one-get-one-free ham bone deal.
    I picked out two bones, each weighing about 3.7 pounds — and paid just $11 for both.
    Banish thoughts of bare bones. An abundance of HoneyBaked’s signature ham is left on the bone, nicely spiraled and coated with that infamous crunchy sweet glaze. There was so much meat in fact, that I pulled off enough for several sandwiches before tossing the bone in a stock pot for bean soup. Boiled and picked clean, the bone yielded several cups of ham, making for one deliciously hearty soup.
    The excess meat also is great for recipes, such as HoneyBaked’s Tomato, Ham and Asparagus Baked Eggs (see below).
    Bones are sold frozen and individually packaged, while supplies last. Find them in the self-serve case by the window. HoneyBaked is at 5246 Dressler Road NW. Call 330-966-772 or visit www.honeybakedham.com.
    Tomato, ham and asparagus baked eggs
    3 tablespoons olive oil
    1 large onion, chopped
    1 cup diced HoneyBaked Ham
    1⁄4 teaspoon dried crushed red pepper
    2 cups chopped fresh tomatoes, minus seeds, but with juices
    Salt and pepper
    8 eggs
    2⁄3 cup grated Romano cheese
    8-10 spears asparagus, trimmed
    Preheat oven to 400 degrees. Heat oil in a skillet over medium heat, add onion and sauté for 7 minutes. Add mushrooms, cook for 4 more minutes. Add ham, red pepper and tomatoes to skillet. Season with salt and pepper. Cook until most of the liquid is absorbed, about 10 minutes.
    Remove from heat and divide among 4 shallow 5 or-6-inch greased casseroles or ramekins. Make a small well in the middle of the mixture in each dish and break 2 eggs into each dish. Divide Romano cheese among 4 dishes and sprinkle over the eggs. Set aside.
    Cut asparagus into 2 inch pieces and place in a microwave safe container. Cover and microwave for 3 minutes. Divide and arrange asparagus on top of eggs.
    Season with a little fresh ground pepper and cover each with aluminum foil. Bake until eggs are almost set, approximately 8 minutes. Garnish with chopped fresh parsley, if desired. Serves 4
    Adapted from HoneyBaked Ham
    This time of year, at the threshold between winter and spring, soup is a great meal choice. You can go light or hearty, depending on the season’s erratic weather. One soup that won’t disappoint no matter the temperature is Panera Bread’s All-Natural Bistro French Onion Soup. It tastes every bit as good as homemade, with sweet onions simmered in a rich broth infused with sherry wine and topped with Gruyere cheese and Asiago croutons. It’s served with a chunk of fresh bread. Offered daily. A cup is $4.19, a bowl is $5.29.
    Page 2 of 2 - SPRING TREAT
    Happy first day of spring. Celebrate with butterfly treat bags, a simple, inexpensive and family-friendly way to usher in the season. To make the craft, gather sealable plastic bags, clothespins, pipe cleaners, paint or magic markers, googly eyes and glue. And of course, don’t forget the snacks.

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