Little bunny Foo-Foo, hopping through the forest...

Looking for that perfect addition to your Easter cards or spring LOs? Well, search no further! Introducing Litle Bunny Foo-Foo. Cute as he can be.

Now available at OAKS

I also want to let you know that OAKS is now offering a free kit with any purchase over $10! All of the OAKS designers collaborated together to make this bright and spunky kit, Colour of Spring:



Isn't it so fun? I hope you'll stop by OAKS and have a look around. There will be a 30% sale in the whole store this weekend too! So it should NOT be hard to spend $10.

I really can not believe it is April already? We are a fourth of the way through 2007 already! Where does time go? My baby turned 1 last week. My oldest turns 8 this month...I feel old, yet I know I'm not. LOL. Easter has snuck up on me too. I am horrible at getting all "Holiday-ey" (soooo not a word...but I'm famous for making new words up). I've not made the first plan or bought the first chocolate bunny. I know, BAD mommy. I know I'll be running to Target at 9:30pm Saturday night. It's just my way! Oh, and I take that back, I have made one bitty plan. We will be at my MIL's house at some point, and my SIL is making this DELISH looking ham:





GINGER PEACH-GLAZED HAM

The ham tastes great hot and even better served at room temperature, when the cinnamon flavor is more pronounced. For the best flavor, look for peach preserves made with just fruit and sugar and no artificial ingredients.

5 cinnamon sticks, each about 6 inches long
1 precooked smoked ham, about 15 lb.
2 cups dry white wine

For the glaze:
1 jar (15 oz.) peach preserves
1 Tbs. minced pickled ginger
1 1/2 tsp. ground dry ginger
1 tsp. dry mustard
4 Tbs. firmly packed light brown sugar
1 head chicory (curly endive), separated into
leaves


Preheat an oven to 325°F.

Break the cinnamon sticks into 1 1/2 to 2-inch pieces. Using a sharp knife, cut 8 or 9 horizontal slits, each 1/8 to 1/4 inch deep and running at an angle in the upper, more fatty side of the ham. Slip the cinnamon-stick pieces into the slits, poking them into the meat.

Set the ham, cinnamon side up, on a rack in a large roasting pan. Pour the wine into the bottom of the pan and tent the ham with aluminum foil, sealing the edges securely. Bake for 2 hours.

Meanwhile, in a small saucepan over medium heat, combine the peach preserves, pickled ginger, dry ginger and mustard. Stir well and heat until the preserves melt, forming a glaze.

After 2 hours, remove the ham from the oven and poke any loose cinnamon sticks back into the meat. Increase the oven temperature to 350°F. Stir about 2 Tbs. of the pan juices into the glaze to thin slightly. Then spoon about three-fourths of the glaze over the top of the ham. Sprinkle 2 Tbs. of the brown sugar on top of the peach glaze, then pat it with the back of a spoon so that it clings to the meat.

Return the ham to the oven and continue baking for 1 hour more, then baste with the pan juices and spoon the remaining glaze over the top. Pat with the remaining 2 Tbs. brown sugar. Continue to bake until the glaze is browned and bubbly and an instant-read thermometer inserted into the thickest part of the ham registers 140°F, about 30 minutes more. Remove from the oven, tent loosely with foil, and let rest for 25 minutes before carving.

Transfer the ham to a large platter and garnish with the chicory. Beginning at the large end of the ham, carve across the grain into thin slices and arrange them around the platter. Serve hot or at room temperature.

Serves 20 to 24.

Adapted from "Williams-Sonoma Lifestyles Series, Brunch Entertaining," by Janeen Sarlin (Time-Life Books, 1999).


Doesn't that look and sound YUM-O? Mmmmmmmmmm!