We have been experiencing unusually warm temperatures this winter. Just two weeks ago I had to mow the yard, unheard of in December, but great weather for farm chores. I expressed my disappointment to my Dad that we probably wouldn’t be having a white Christmas but he reminded me how a mild winter works out just fine for taking care of the pigs.
My favorite butcher in Los Angeles is Marconda’s Meats in the original Farmers Market. Marconda’s specializes in high-quality, natural meats and Niman Ranch is proudly featured in their cases. What began in 1941 as a traditional butcher continues on today in the same style. On any given day, you can find two or three generations of butchers behind the counter. I love that my boys are growing up with the same tradition that I had when I was their age.
There’s no better holiday dinner than a Prime Rib Roast. It’s the perfect way to celebrate tradition!
Chef Michael Schwartz, chef/owner of Michaels Genuine, Harry’s Pizza and The Genuine Kitchen, uses Niman Ranch meat on the menus of his restaurants in Miami and the Cayman Islands. In 2011 he honored our farmers by cooking at the Niman Ranch 14th Annual Hog Farmer Appreciation dinner.
He recently published Michael’s Genuine Food Down-To-Earth Cooking for People Who Love to Eat, in which he shares recipes for dishes you know and love from Caramelized Onion Dip with Thick Cut Potato Chips to Crispy Sweet & Spicy Pork Belly with Kimchi and crushed peanuts. Find a delicious recipe for leg of lamb perfect for your holiday or summer grilling celebrations.
The holidays are my favorite time of year. It’s a time for family, fun, and a respite from crazy schedules. For me it means spending less time in the kitchen and more time in the living room watching football with my boys. Glazing a Niman Ranch ham fits perfectly into this holiday plan because it’s short on preparation and long on leftovers.
The honey glaze will seep into the nooks and crannies as the ham bakes. Plan ahead though and put the ham in early so you can let it bake at a low and slow temperature until it’s steamy hot in the center.