These sandwiches are easy to make and are great for lunch or dinner. The leftovers are fantastic too!
Ingredients:
4 lbs. beef rump roast
2 (1 oz.) envelopes dry onion soup mix
2 tsp. sugar
1 TBLS. minced garlic
2 (10.5 oz.) cans beef broth
rolls - the crustier, the better
Trim fat from the roast and place it in the crockpot.
In a large bowl, combine dry soup mix, sugar, garlic and broth. Mix well and pour over the top of the roast.
Cook on low 6 - 8 hours.
Remove roast from crockpot and shred with two forks. Return shredded beef to the crockpot and mix with the juices.
Serve on rolls, using the juice for dipping.
I have missed you, blogging friends! We had a really laid back, wonderful Christmas here at our house. Lots of good food, good friends and really good gifts! I couldn't have asked for a better day. I hope you all can say the same. Thank you so much for the Christmas cheer given here, on Twitter and facebook too. The smiles all of you brought to my face with each greeting! Thank you.
Even though our store-bought ham came with it's own packet of glaze, I am always the food rebel and had to make my own. There is something rewarding about putting your own touches on a Christmas meal and then watching your family and friends eat to their heart's delight, isn't there? For me, that is a Christmas gift in and of itself.
This is so easy to mix up and the flavor soaks through the whole ham. The only tricky part is rotating the oven bag if you have a bigger ham. But that's what big strong men are for, right? I like big strong men in my kitchen, what can I say.
Ingredients:
1 ready to eat spiral ham
1/4 cup whole cloves
1/2 cup brown sugar
1/3 cup butter, melted
1/4 cup honey
Preheat oven to 325 degrees. Line a 9 x 13 inch baking dish with foil.
Mix brown sugar, butter and honey in a small bowl until smooth. Set aside.
Stud ham with cloves. Place ham in oven bag and put in foil lined dish. Pour sugar/butter/honey mixture over ham. (Don't worry about how evenly distributed the mixture is. As you warm the ham, you will have multiple opportunities to coat it better.) Seal bag and put in oven.
Turn the whole bag (and ham) every 15- 20 minutes. Cook ham until warmed through using the guide of 15 minutes per pound.
When warmed through, remove ham from oven and unseal the bag. Carefully remove ham and transfer to cutting platter. Remove cloves as cutting. Before serving sliced ham, coat one more time with glaze from bottom of oven bag.
So moist and delicious!!!! An overnight in the refrigerator just seals in the glaze flavor further too.
