Bring That Ham Back Here

This week I'm cooking from the 50th Anniversary edition of Peg Bracken's I Hate To Cook Book, and hoping to not learn to hate cooking. The first recipe did not go so well.

The next recipe I choose was "Back Country Ham" on page 170. This was about as easy as you can get with a recipe. You get yourself a slab of ham, throw it in a skillet and brown it.

Browned Slab O' Ham

Take it out, throw some other stuff in (maybe some Dijon mustard to make it fancy) and stir it up.

Sauce Before Cooking

Put the ham back into the pan and heat it all up.

Ham and Sauce In Pan

I nuked some canned corn in the microwave to go alongside the simple dish. It all went from fridge to table in 20 minutes, tops.

Ham & Corn

 The Back Country Ham is nothing to pull out to impress company or others who might spout off their knowledge of the latest food trends. No, people, this potentially is one of those hard-working, oft-repeated homemade fast food items you probably would like in your need-it-fast repertoire. Nothin' fancy, definitely not sexy or seductive. But it's good eating, and I'd do it again.