Cooking Caramelized Onions Outdoors With My Induction Cooktop

by Its All About The Yummy // June 27, 2017 // 2 Comments

Thank you Avalon Bay for the gift of your fabulous Induction Cooktop. The content, photos, and opinions are all mine.

Do you hate to be inside cooking when everyone is outside having fun?

I have a way to do both without trashing your pots and pans using them on your BBQ grill. Want to know what it is?

I recently received one and I can’t stop cooking with it. During the summer months we eat outside every night. Almost everything I make is cooked on the BBQ, but there are always those recipes that require a stove top which means I’m stuck back inside.

I no longer need to be isolated cooking by myself now that I have an induction cooker. I just set it outside (you do need and electrical outlet) right next to my BBQ. I can be outside right in the middle of all the fun!

Cooking Outdoors With My Induction Cooktop

I’ve seen chef’s use induction cookers at cooking classes I’ve attended, but I never thought of it as something I would ever use…I definitely only use gas (until now I was a gas stove top snob). Induction uses magnetic force to heat the pot quickly and evenly. There is a simple temperature knob that allows you to select the perfect temperature you would like to cook at. The ceramic top makes for easy cleanup.

Did you know with the induction cook top you can boil water in under 2 minutes? It even has a handy timer.

Cooking Outdoors With My Induction Cooktop

So I bet you’re wondering what is the first thing I made? Caramelized onions of course, they taste delicious, but take a very long time to make. Caramelized Onions are cooked very slowly over low heat to release the natural sugar which causes them to self glaze (which is why the timer came in so handy).

I just love caramelized onions!

Cooking Caramelized Onions Outdoors With My Induction Cooktop

5.0 from 1 reviews

Cooking Caramelized Onions Outdoors With My Induction Cook top

Author: Its All About The Yummy

Ingredients

2 large brown onions
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoons Butter
Pinch of Salt (1/8 teaspoon)
1 Teaspoon Sugar (optional)

Directions

Slice onions in half and then into thin slices.
Heat olive oil, butter and sugar in a large skillet over high heat. Add sliced onions and toss until all the onions are coated with the oil/butter/sugar mixture.
Continue to cook over high heat for about 5 minutes, stirring constantly with a spatula.
When the onions start to brown around the edges turn the heat down to low.
Add salt to the onions.
Cook onions for about 40 more minutes, stiring and scraping the bottom of the pan every 3 to 5 minutes until they become a dark golden brown.
Serve warm or at room temperature.
Refrigerate in a cover container for up to 3 days.
Onions can be frozen for up to 3 months.

To learn more about the Avalon Bay IC100B Induction Cook top just click here.

The induction Cooktop is perfect to take camping! Use it in an RV! Makes a great extra burner in your kitchen, or use it like I do to cook in your backyard!

Until next Time…

XOXO

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Slow Cooker Roasted Chicken Bone Broth

by Its All About The Yummy // June 20, 2017 // 11 Comments

Once you taste this delicious homemade slow cooker chicken bone broth it will be difficult for you to go back to store-bought chicken stock from cans or cartons.

Not only is the taste so much richer and full of flavor, it’s far more nutritious and it does not contain any of those nasty preservatives that come in some of the store-bought varieties.

Slow Cooker Roasted Chicken Bone Broth

5.0 from 1 reviews

Slow Cooker Roasted Chicken Bone Broth

Author: Its All About The Yummy

Ingredients

2 roasted chicken carcasses (add in any skin)
1 medium onion, cut into four pieces (skin left on)
3 carrots, cut into 2 inch pieces (unpeeled)
3 celery ribs with leaves attached, cut into 2 inch pieces
5 cloves of garlic, smashed (skin left on)
1 bay leaf
2 tablespoon dried parsley
1 tablespoon dried basil
½ tablespoon black pepper
2 tablespoons apple cider vinegar
1 teaspoon tumeric
2½ quarts water

Directions

Add all of the ingredients to a large slow cooker.
Cook on low for 12 to 14 hours.
Remove bones and vegetables from the broth, discard.
Pour the broth through a wire mesh strainer into 1 or 2 large bowls.
Refrigerate over night, when chilled completely remove the hardened fat from the top and discard.
Pour into ice cube trays, when frozen remove and place in a freezer zip lock bag to store.

Memos

Bone broth can be store in the refrigerator for up to 5 days.
This broth can be used as is with rice or pasta, and can be added to any recipe calling for chicken stock or broth.
This is a salt free both.

One of my favorite things to do after I make this both is to pour the broth into ice-cube trays to store for a later use. That way I always have it on hand when it’s needed.

Slow Cooker Roasted Chicken Bone Broth

With my ice-cube trays, 4 frozen cubes of the chicken bone broth equal 1 cup. Once the cubes are frozen I place the cubes in a zip lock freezer bag and place in the freezer so I have chicken stock anytime I need it.

Slow Cooker Roasted Chicken Bone Broth

Until Next Time…

XOXO

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Cilantro Lime Rice

by Its All About The Yummy // May 22, 2017 // 5 Comments

Sponsored Post: This is a sponsored post by Avalon Bay. The content, photos, and opinions are all mine.

Have you ever had cilantro lime rice? If you’ve ever eaten at Chipotle, you have.

There is something so refreshing about the combination of cilantro and lime together with rice.

Cilantro Lime Rice

It never entered my mind that I could make this tasty tangy rice at home until the kind people at Avalon Bay gifted me a Multi-Function Avalon Bay PC1000ss Pressure Cooker. When they first came to me with the offer of trying out their product I wasn’t exactly sure what a pressure cooker was and how it worked. Upon doing some research I found out that a pressure cooker cooks with steam pressure, it is a sealed pot that builds up a ton of steam inside the pot. The high pressure in the pot is how it cooks the food faster. Years ago pressure cookers were sealed pots that were used on the stove top. Now, companies like Avalon Bay have perfected them and made them electric and way more user friendly.

Cilantro Lime Rice

{The PH:08 means it is in preheat mode}

The Avalon Bay Pressure Cooker makes cooking effortless and simple. I love their motto of “set it and forget it”. Just think about those crazy busy weeknights, your dinner can be on the table in a fraction of the time it normally takes to cook a meal. You can even skip the thawing step and have your meal on the table in record time. This isn’t the average pressure cooker. This multi-function pressure cooker can sear, steam, slow cook, and can replace your rice cooker. You can even make homemade yogurt in it! I’m excited to create recipes for my new kitchen appliance.

Cilantro Lime Rice in the pressure cooker

Your Avalon Bay Multi-Function Pressure Cooker comes with a meauring cup, a steaming rack, and a ladle. The instruction booklet has a ton of recipes I can’t wait to try.

5.0 from 1 reviews

Cilantro Lime Rice

Author: Its All About The Yummy

Ingredients

2 cups basmati rice (long grain rice)
3 cups water
2 tablespoons vegetable oil
½ teaspoon kosher salt
Zest of ½ a lime
3 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 handful fresh cilantro, chopped finely (about ½ cup)

Directions

Place rice, water, 1 tablespoon oil, and salt in the bowl of your electric pressure cooker.
If your pressure cooker has a Rice button press it, if not set your pressure cooker to high and set the timer for 5 minutes.
Let the steam release naturally for 6 minutes.
Carefully open the release value until the remaining pressure is gone and you can open the lid.
Fluff rice with a fork.
In a large bowl add the remaining oil, lime zest, lime and lemon juice, and the chopped cilantro.
Add rice and toss until thoroughly mixed.

**Thank you for the kind people at Avalon Bay for this product.

What are your favorite pressure cooker recipes?

Until Next Time…

XOXO

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Creamy Corn Chowder

by Its All About The Yummy // May 16, 2017 // 6 Comments

Creamy Corn Chowder

This past week was the best of both worlds for me. Fresh spring-time sweet corn and 2 days of rain.

I’ve been wanting to make corn chowder for sometime now, but the weather has been in the 80’s lately and I knew my family would not be happy with a bowl of warm soup for dinner. Now was my time…

To get that depth of flavor, I place the cleaned corn on a baking sheet and in the oven on broil it goes until the corn browns a bit. Once the corn is cool enough to handle cut the corn off the cob.

Creamy Corn Chowder

I really like that this corn chowder is so rich yet it has no actual cream in it. The creaminess comes from the soup being blended.

Creamy Corn Chowder

Author: Its All About The Yummy

Ingredients

3 tablespoons olive oil + some to rub on corn
3 tablespoons butter
4 celery sticks, chopped
2 large carrots, chopped
1 large white onion, chopped
2 cloves garlic, chopped
4 tablespoon all-purpose flour
5 cups chicken stock
2 cups milk
3 medium potatoes, peeled and chopped
4 ears of fresh corn, silks removed and cleaned
¼ teaspoon dried thyme
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon tumeric
½ teaspoon dried parsley
1 cup water, if needed
4 slices of bacon, chopped
Fresh parsley, chopped (optional)
Sweet paprika (optional)

Directions

In a large dutch oven over medium heat cook bacon until crispy. Remove bacon from dutch oven, set aside.
Turn on oven to the broil setting.
Place corn on a baking sheet and lightly coat corn with olive oil, broil until corn is slightly brown about 7 to 8 minutes. Once the corn is cool enough to handle cut the corn off the cob, set aside.
Add butter and oil to the bacon fat. Once the butter melts add celery, carrots, onion, and garlic, cook for 5 to 6 minutes until veggies are translucent.
Add flour to the veggies and cook for 3 to 4 minutes until the flour cooks but does not brown. Then add potatoes to the veggie mixture and stir to incorporate.
To the dutch oven veggies add the thyme, pepper, salt, tumeric, and parsley.
Then add the chicken stock, simmer over medium heat, stirring constantly until the mixture becomes thick.
Add half of the corn. Simmer until the vegetables become tender about 12 to 15 minutes.
Once the veggies are tender with an immersion blender, food processor or blender; puree until smooth.
Once the soup is smooth add milk and the remaining corn.
Cook for another 30 minutes on a low simmer.
Garnish with bacon, fresh parsley and a sprinkle of sweet paprika.

Until Next Time…

XOXO

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Roasted Brussels Sprouts & Cauliflower

by Its All About The Yummy // May 12, 2017 // 14 Comments

100 Years of West Coast Flavors!

Roasted Brussels Sprouts & Cauliflower

If you are anything like me LA VICTORIA® Brand is a staple in your home. I like LA VICTORIA® Brand because of the delicious taste of their salsas & hot sauces, but I also love what the brand stands for. Did you know that they support hands-on education that teaches kids where their food comes from with a day of gardening; the connection of the food and the earth leads to healthy eating habits and a appreciation for food.

Roasted Brussels Sprouts & Cauliflower

In honor of LA VICTORIA® celebrating their 100th Anniversary they have created Dinner with the LA VICTORIA® Brand. These are dinners they are hosting in different cities that you can attend. Find out where all the locations are. The celebration dinners will be filled with culinary creations by well-known chefs, music, and art. The dinners will showcase the bold and unique Mexican-inspired foods and flavors of the West Coast.

Do you want to know where the next dinner is going to be held? I thought so…The next dinner will be held at the iconic Santa Monica Pier. You won’t want to miss a meal made by Chef Eduardo Ruiz. He is the owner of BLVD 745’s Chicas Tacos in downtown Los Angeles and Public Beer & Wine Shop in Long Beach. Chef Ruiz was trained at Le Cordon Bleu and was recently named a semi-finalist in the James Beard Foundation’s “Rising Star Chef of the Year” award. That’s pretty impressive!

For dinner tonight, I decided to make my version of Chef Ruiz Blistered Brussel Sprouts and Cauliflower which will be served at the next celebration dinner.

I prepared and washed the brussels sprouts and the cauliflower.

Roasted Brussels Sprouts & Cauliflower

Then I made the Pistou (sauce) with the star ingredient LA VICTORIA® Brand Salsa Verde. It was so much easier than I thought it would be. It’s great to throw all the ingredients in the blender and let the blender do all the work!

Roasted Brussels Sprouts & Cauliflower

I was not able to find the Queso Añejo so I substituted Romano Cheese, and just when I started making the dish I realized I didn’t have any fresh basil. That’s the beauty of cooking, substitutions are OK!

The dish came out amazing! Thank you Chef Ruiz!

Roasted Brussels Sprouts & Cauliflower

5.0 from 5 reviews

Roasted Brussels Sprouts & Cauliflower

Author: Its All About The Yummy

Ingredients

1 pound brussels sprouts, washed and trimmed
1 head cauliflower, washed & cut into 1 inch pieces
2 ounces baby greens
6 ounces LA VICTORIA® Salsa Verde
2 ounces sliced Almonds
6 ounces olive oil
2 ounces romano cheese, grated
1 whole lemon, Juiced
1 bunch fresh parsley
1 bunch cilantro
⅛ teaspoon salt

Directions

Preheat oven to 450 degrees.
Toss Brussels and cauliflower in 2 ounces of Olive oil and add salt.
On a large baking pan place brussels and cauliflower evenly spreading them on the pan.
Place into oven for 10-12 minutes until your vegetables begin to brown.
Remove from oven and set aside allow to cool for 3-5 minutes.
**To Make The Pistou (sauce)
In a blender place all herbs (reserve a few for garnishing), romano cheese, olive oil, lemon juice, almonds and La Victoria® Salsa Verde.
Blend for about 1 minute.
Remove from blender and set aside.
Plate the brussels sprouts and the cauliflower and pour the Pistou over top and garnish with baby greens, parsley, and cilantro.
Enjoy!

Get Chef Ruiz recipe here

Happy 100th Anniversary LA VICTORIA® Brand.

Until Next Time…

XOXO

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Binge Watch Sunday With Parmesan Carrot Fries

by Its All About The Yummy // May 11, 2017 // No Comments

armesan Roasted Carrot Fries

Once a month my family has a binge watch Sunday. We decide a head of time what we want to binge watch and then plan the menu items we will want to snack on throughout the day. Most of the time it’s Jeopardy, we keep score and everything, we save up all the episodes for the month and then do a marathon.

I like to add a few healthier options to the day of snacking, so last Sunday I made these Parmesan Carrot Fries. I think we were all suprised just how delicious they were. They are so very easy to make and because you bake them they’re healthy too!

Parmesan Roasted Carrot Fries Mix all the ingredients in a bowl.

Parmesan Roasted Carrot Fries

Toss in the carrots. Making sure all the carrots are completely coated.

Parmesan Roasted Carrot Fries

Place carrots in a single layer on a cookie rack over a baking sheet lined with a Silpat or foil (for easy clean up).

Parmesan Roasted Carrot Fries

I like to mix a little mayo with Sriracha, garlic powder, salt for the dipping sauce.

Binge Watch Sunday With Parmesan Carrot fries

Author: Its All About The Yummy

Ingredients

6 large peeled carrots
4 tablespoons olive oil
2 garlic cloves, finely chopped (optional)
3 teaspoons dried parsley
½ teaspoon salt
½ teaspoon pepper
½ cup grated parmesan cheese (preferably freshley grated)

Directions

Preheat oven to 400 degrees.
Add a silpat or foil to line a large baking sheet. Place a cookie rack over the top of the lined baking sheet.
Peel and cut carrots in to "fries like" size and shape.
In a medium size bowl add, olive oil, garlic, parsley, salt, pepper, and parmesan. Stir to combine, Add the carrots and toss until they are coated throughly.
Place carrots on the cookie rack and bake for 15 to 20 minutes, turning once. Bake until the carrots are starting to get crispy.

Enjoy!

Here are a few of the kitchen items I used to make these parmesan carrot fries:

Baking Sheet ~ Silpat ~ Cookie Rack ~ Glass Mixing Bowl Set

Until Next Time…

XOXO

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Apple Cinnamon Streusel Cake

by Its All About The Yummy // May 9, 2017 // No Comments

Whenever Handsome and I are invited to a friend’s home for dinner I always offer to bring the dessert. Recently, we were invited to high school buddy of my Handsome’s. When the four of us are together I know there will be tons of laughs, we always have a great time with them and look forward to getting together.

This was the first time I had been over to their home. Wow! AD (the wife) is such a talented decorator, I had no idea. Her home is incredible and she did it all herself. I’m hoping I can get her to agree for me to do a photo shoot of her home (if she agrees, I will be putting the photo’s on my Its All About The Pretty Blog home tour section) just so you all can see it! HGTV needs to give her a show! Really!!!

Back to dessert… I decided to make an apple cinnamon streusel cake to bring over to their home. It is a coffee cake recipe of my mom’s that I decided to add apples to. It turned out great. In fact, D (the husband) had seconds before the rest of us were half way through our first piece. It was so yummy I made another one the very next day so my family could enjoy it. Ever since, my family has been asking me to make it again.

Apple Cinnamon Streusel Cake

There are a lot of steps, but the cake is really easy to make.

Apple Cinnamon Streusel Cake

Make the streusel first, then prepare the springform pan. Add the layers of batter, apples and struesel, bake and you have a delicious cake to serve.

Apple Cinnamon Streusel Cake

Author: Its All About The Yummy

Ingredients

FOR CINNAMON STREUSEL TOPPING
1⅓ cup all purpose flour
¼ cup granulated sugar
¾ cup brown sugar, packed
⅛ teaspoon salt
1¼ teaspoon cinnamon
¾ cup butter, melted
1 teaspoon vanilla
FOR APPLE FILLING
1 medium size crisp apple, cored peeled and chopped in small bite size pieces
FOR THE CAKE
4 tablespoons butter
¾ cup granulated sugar
2 eggs
1½ teaspoon vanilla
1 cup sour cream
2 cups flour
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
¼ cup powdered sugar

Directions

Preheat oven to 350 degrees. Using a 8-inch springform pan, grease with butter and line the bottom of the pan with parchment paper.
To Prepare Streusel Topping -
In a medium bowl add the flour, sugar, brown sugar, salt, and cinnamon. Stir to combine. Add the melted butter and the vanilla and stir until the dry ingredients are all coated with the butter and vanilla. Set aside.
For The Cake -
Using a hand or stand mixer, cream the butter and sugar together until light and fluffy.
Add 1 egg at a time until each is completely incorporated into the butter mixture, then add the vanilla and the sour cream, and combine.
In a medium bowl add, flour, salt, baking soda, and baking powder. Whisk until combined.
Using heaping spoonfuls at a time, combine flour mixture into butter mixture.
Spread ½ of the batter into the prepared springform pan.
Place apple pieces in an even layer over the first layer of batter.
Add 1 cup of streusel topping over the apples, then spread the remaining batter over the topping.
Top the second layer with the remaining streusel topping.
Bake for 45 to 50 minutes or until a toothpick comes out clean.
Once the cake is cooled sprinkle the top with powdered sugar.

Until Next Time…

XOXO

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Breakfast Tacos

by Its All About The Yummy // April 18, 2017 // 5 Comments

Why reserve Taco Tuesday just for dinner time tacos? Serve these delicious breakfast tacos any day of the week!

Breakfast Tacos

These breakfast tacos are so easy I’m almost embarrassed to be writing them as a recipe, but they are so delicious I didn’t want to keep them all to myself! Ever since I first made them I’ve been eating them for breakfast, lunch and dinner. They’re that good.

Breakfast Tacos

The two things that can elevate these breakfast tacos even more is to use this homemade salsa recipe and this homemade refried beans recipe. I like to make a big pot of the refried beans and keep them in my freezer for when I’m short on time to make dinner…or just for these tacos (maybe I am eating way to many of them).

Breakfast Tacos

Author: Its All About The Yummy

Ingredients

4 large eggs
¼ cup milk
⅛ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon dried cilantro, optional
½ teaspoon of butter
1½ cup refried beans, store bought or homemade
8 slices of bacon cut in half and cooked to the crispiness you prefer
1 cup of shredded cheddar cheese
2 green onions, sliced
8 taco size flour tortillas
Restaurant style salsa, see recipe link in post.

Directions

Wrap tortillas in foil and place in a 350 degree oven for 10 to 15 minutes, until warmed through.
In a medium size bowl add the eggs and milk and whisk to combine, then add the salt, pepper and dried cilantro.
Using a non-stick pan over medium heat, add butter. When butter is completely melted add egg mixture gently stirring with a spatula until just about completely cook. Take eggs off the heat and set aside. They will continue to cook.
*To Assemble Tacos*
Spread a large tablespoon of beans in the center of the warm flour tortilla, then top with an ⅛ of the eggs, bacon, cheese, green onion, and salsa. Repeat with each flour tortilla
Enjoy!

Until Next Time…

XOXO

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Spinach Basil Pesto

by Its All About The Yummy // April 11, 2017 // 23 Comments

I’m obsessed! I can’t stop making and eating spinach basil pesto!

Spinach Basil Pesto

It is so easy to make..why not make it tonight?

Do you know what the beauty of pesto is? Besides all the deliciously healthy ingredients? You can swap any number of ingredients and still have a delicious tasting pesto. Now, we all know the traditional pesto is made with mostly basil, but I wanted to add some vitamin packed greens to my family’s dinner with spinach. So I swapped out about 80% of the basil for spinach. You can even use 100% spinach if you choose. I don’t usually have pine nuts in the house so I prefer to use sliced almonds.

Spinach Basil Pesto

I leave my pesto a little on the chunky side. I like the texture, but if you prefer a smooth consistency, pluse away!

4.7 from 3 reviews

Spinach Basil Pesto

Author: Its All About The Yummy

Ingredients

2 cups fresh spinach
1 cup fresh basil leaves
5 cloves of garlic, peeled
¼ cup silvered raw almonds
½ teaspoon salt
½ teaspoon pepper
2 shakes of Tabasco
Juice and zest from ½ a lemon
¼ cup grated parmesan cheese
¼ cup to ½ cup olive oil

Directions

In a food processor or blender, add the spinach, basil, garlic, almonds, salt, pepper, Tabasco, juice and zest from lemon, and 4 tablespoons of olive oil.
Pulse mixture until almost smooth.
Add parmesan cheese.
Slowly drizzle more olive oil and pulse until you get the consistency desired.
**Store in a air-tight container in the fridge for up to 5 days.
**Add a small about of olive oil to the top of your container of spinach basil pesto when storing it in the refrigerator, to keep it from browning.

My favorite ways to eat pesto? There are so many, but to name a few…

over pasta
smeared on toast
to replace mayo on sandwiches
as a salad dressing
as the sauce on a pizza
baked over chicken
on burgers
baked on fish
spread on a grilled cheese
sautéed with veggies
or….out of the jar with a spoon!

Spinach Basil Pesto

Until Next Time…

XOXO

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An Easter Treat ~ Vermont Maple Curemaster Reserve Ham

by Its All About The Yummy // March 28, 2017 // 21 Comments

It’s finally Spring Time!

Vermont Maple Curemaster Reserve Ham

When I think of Spring Time I think of Easter and the excitement to once again spend time with all of my family and friends.

My mom always made Easter such a special holiday when I was little, as Easter is known as the Italian version of Thanksgiving; She loved Spring time because the flowers were blooming and the birds were chirping, and since the weather was so nice, we would always have our Easter dinner outside. She would start early in the morning cooking a ham and all the sides. I remember waking up to my stomach growling at the wonderful smells that came from our kitchen.

But, before dinner ever started there was a neighborhood Easter egg hunt that spanned across 3 neighbor’s yards. The plastic eggs were filled to the brim with chocolate candy and small toys. If you were one of the lucky ones, you found the golden egg that was full of cold hard cash.

When I was in my mid 20’s Easter became my favorite holiday for a whole different reason, Easter Sunday is the day I met my Handsome (that story at a later date).

Now that I have a family of my own, my goal is to make sure both my family and friends alike feel as special as possible at my Easter dinner. And one of the ways I plan on showing them how much I care is by serving them a CUREMASTER RESERVE® Premium Spiral Sliced Ham.

Vermont Maple Curemaster Reserve Ham

For over half a century they have perfected the art of making ham. Curemaster Reserve uses the finest cuts. Each ham is hand trimmed and hardwood smoked. The entire process is overseen by the Curemaster himself, Brian Hendrickson. Since 1963 there have only been 7 Curemasters (can you imagine the pressure of that job?).

They make it so easy to get one of their exclusive small batch hams. See how here

Vermont Maple Curemaster Reserve Ham

I chose the Vermont Maple Ham along with the Apple Cider Bourbon Glaze here is where you make your selection.

Vermont Maple Curemaster Reserve Ham

There are 5 different varieties of gourmet ham to choose from including Camp Sugar Rubbed, Brown Sugar, Clover Honey, and Double Smoked. The other Glaze flavors are Brown Sugar Sriracha, Pineapple Ginger, Crunchy Brown Sugar, Honey Dijon, and Cranberry Chipotle. The combinations are endless! To see a detail of each flavor click here. When you check it out make sure you take a look at the Glaze Flights. I’m definitely going to order one of those next time.

Once you order your ham the hard work is over, there are no long lines to stand in because your ham arrives right to your front door (mine arrived in 2 days). I was so worried that I wasn’t going to be home when my ham arrived, but no worries there either. It arrives safely inside an insulated cooler with 4 freezer packs. The ham itself is so beautifully packaged, no tin foil here. Learn more about their decades old craft.

Vermont Maple Curemaster Reserve Ham The directions come in a booklet with a few ham recipes (just in case you have leftovers). It really is super easy, just heat the ham up, add the glaze and serve. The smell that wafts though the air while it’s heating up will have your mouth-watering and your tummies growling, just like when I was a kid.

Vermont Maple Curemaster Reserve Ham

I definitely recommend the CUREMASTER RESERVE® Ham if you want your guests to feel special at your Easter dinner.

Vermont Maple Curemaster Reserve Ham

Receive $20.00 off your own Curemaster Reserve Ham. Just enter TRYCUREMASTERHAM20 when placing your order.

Vermont Maple Curemaster Reserve Ham

**Thank you to the wonderful people at Curemaster Reserve. They were very kind and sent me my own ham to try. The ease of ordering and the delicious taste (Really, like no other ham I’ve ever had) will definitely have me buying one for every holiday from now on!

Until Next Time… Happy Easter!

XOXO

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