Easter is here! If you’re still looking for a ham recipe that will knock everyones socks off, then look no further than this creative recipe from our friends at Spiceologist! This Jamaican Dr Pepper Glazed Ham is easy and oh my goodness is it delicious. Spicologist used Rasta Rub which is packed with cinnamon, clove and allspice – all perfect accompaniments to ham. Add in some spicy Dr. Pepper and well, you just need to make it. A few hours in the oven going low and slow and this ham will have your house smelling amazing.
Check it out: https://www.pinterest.com/pin/515802963549092651
Our first ever #ZnapShot: “Zaycon Foods ham and gravy with smashed taters and asparagus.” ~ Faith Bontrager Kumher
Thank you for your photo Faith!
We want to share your creative Zaycon Foods photos too. Use #ZnapShot when posting on our Facebook page, Twitter and Instagram…we’ll pick from the best and share them soon.
*Be creative 🙂
Photos we’re excited to see:
- Raw Zaycon Foods Chicken
- Zaycon Foods Bacon
- Zaycon Foods Pulled Pork
- Zaycon Foods Chicken Fritters
- Zaycon Foods Ham
The very words comfort, don’t they?
I’ll say it again, Pot Roast.
When I was growing up, roast was reserved as a “Sunday Dinner” type of thing. My mom would put one in the oven before heading off to church. I would think of it many times between sermons. Many, many times. In fact, I thought of little else. I knew that when we would return home, we would be greeted with the aroma of, well….love.
My mom’s cooking skills were limited, but she did her best. I don’t remember her ever using a chuck roast. I’m pretty sure she based her roast purchases on price and not on cut. I remember her using a bottom round. She never browned it first, she would just cut up potatoes, carrots & onions, then sprinkle on the contents of an onion soup packet, wrap it in tin foil and call it a day. That was her best. J
We would come home and it smelled SOOOOOOOO good and every once in a while it really was good. I think she lucked on occasion bought a chuck roast on accident.
Well, we have a brand new product here at Zaycon Foods. Beef Chuck Roast. And all the love is back.
Chuck roast is probably one of the most flavorful, tender cuts of beef that you can get your hands on, but it needs to be cooked low and slow. Good things come to those who wait.
Let’s get a-roasting.
1 Zaycon Beef Chuck Roast
Salt & freshly cracked pepper
2 tablespoons oil
Large onion, diced
1-2 tablespoons tomato paste (optional)
1 tsp sugar (optional)
3 cups beef stock
2 sprigs rosemary
3-4 sprigs thyme
1-2 pounds carrots cut into 3” pieces
2 onions, wedged
1-2 pounds new potatoes
3 tablespoons or so cornstarch mixed with COLD water
Set the oven at 300.
Brown both sides of the meat. Place the roast in the hot pan and don’t touch it for 4 to 4.5 minutes. Don’t touch it. I know you’ll be tempted, but if you wait, you will be richly rewarded. If you have the patience, brown the sides too. If you’re under time constraints you can skip it, but you’ve come this far, see it through.
After you’ve browned the roast, remove it to a pan and add the diced onion and if you need a little more oil in the pan go ahead and add a couple of teaspoons or so. Your goal here is to caramelize these as dark as you can. Again, if you’re short on time, add a teaspoon of sugar. This will speed up the process. I also like to add a tablespoon or two of tomato paste. This will give your finished sauce a deeper color and body, but the flavor doesn’t change enough to make it mandatory.
You know how delicious French onion soup is? We’re kind of lending a similar flavor here. Caramelize them dark, but not burnt. Add your stock at this point which will deglaze your pan. Stir up that flavor, then replace the roast.
Add the rosemary and the thyme. If you’re feeling fancy, make a bouquet garni, but I just toss them in.
Into the oven it goes. 300 for oh, about three hours. Unlike some recipes, this is not a science.
After three hours, carefully remove the roast from the pan, and send the juices through a strainer to remove the stems and the diced onion which is now just entirely spent. Replace the roast, and add your veggies. I like to use new potatoes, onions cut into chunks, carrots that aren’t too thick. They’ll all need another 45 minutes or so.
After everything is finished, remove roast to serving platter, plate your veggies, and then thicken the pan juices with either a cornstarch/water mixture (very forgiving) or thickener of your choice. Check your seasoning of the gravy.
Feel the love.
The holiday season offers ample opportunities to gather together the family, to celebrate the many bonds that hold us together and make us stronger, and to reflect on all indeed for which we give thanks.
In fact, though, each and every family meal provides that same opportunity. Sadly, for the average American family, these meals are becoming less and less common. Consider a few statistics: according to a 2014 survey conducted by the NY Daily News, the average American watches five hours of television per day. Mind you, that’s the average, meaning many are spending even more time, up to a fourth of the day, watching TV. The average meal, however, lasts much less than an hour.
Do the math, and it’s clear to see that, in many U.S. households, people spend more time watching TV each day than they do eating as a family each week. And that is wildly depressing, as is the reported 59% of American adults who say they have fewer dinners as a family these days than they recall sharing when they were the youngsters.
The family dinner table is supposed to be the place for reconnecting, for laughing, for venting, for listening, and of course for eating home-cooked food (which is usually much healthier than options available even at the finest upscale restaurants, largely because the sodium and fat content of home-cooked meals is dramatically lower). What’s to be done, then, about the trend toward fewer family meals?
Ms. Laessig, AKA the Family Foodie when she blogs, a mother of four and diehard devotee of dining together, is committed to inspiring a shift back to family-centric meals. To help other families enjoy the same closeness and grounding that family meals always brought to her home, she launched the Sunday Supper Movement back in 2012. Gathered around the “virtual table” were not just Laessig’s own family, but rather a community of like-minded bloggers, soon to be known as the Sunday Supper Movement Community.
“Think about it, what does Sunday Supper mean to you? Does it bring back memories of your childhood? Does it make you remember your Nonnie, Vo-Vo, G’mom or Mom-Mom? Does it bring back memories of your favorite meal? Is it Meatballs, Macaroni and Gravy or Pasta and Sauce? Maybe it is a Pot or Pork Roast? When you think back to your childhood, where do you remember your family gathering? I often wonder if Sunday Supper is more about the food, or the memories that are made. These special memories involving family meals last a lifetime, and the only ingredient required is love!” Isabel Laessig
When a concept is as elegantly simple as the one behind the Sunday Supper Movement gets the support of dozens of bloggers boasting deep social media influence, it takes off. Soon there were well over two million people following the Sunday Supper Movement each week, and we can only hope that one of the ways they stayed involved was to actually use some of the recipes, prep advice, and food shopping tips shared among the group to prepare family meals!
When something that we here at Zaycon Foods identify with at such a visceral level comes along – and the Sunday Supper Movement is nothing if not that! – we can’t wait to share it with everyone in our community. We know how busy life gets, how many distractions there are (hey TV and iPhones are great… until they’re in control of the day!), but we also know that family is the most important thing of all. And what brings family together better than great food? So let’s all join the movement and say we’re going to eat together more often. After all, eating together doesn’t mean sitting there chewing; it means laughing, talking, listening. It means connecting.