Maple Leaf ham

No-nitrate Maple Leaf ham, a solution and a dilemma

I start every week with a plan. OK, not always a plan, per se. But big ideas. Pot roast on this night, pesto on that. On Sunday night, I’m organized, at least in my mind if not my fridge.

This lasts until Wednesday. Specifically until Wednesday at 5:30 pm. That’s when I find myself driving home from work, stomach rumbling and mind blank. Doesn’t pot roast take 3 hours to make? Wasn’t I going to try and stay away from pasta at dinner?

Not being a total dunce, I’ve caught on to the Wednesday night syndrome that usually finds me standing in front of an open fridge snacking out of a Tupperware of leftovers while trying to conjure magic out of the wilted contents of the vegetable drawer. So now I'm working on a special plan just for Wednesdays.

The problem with planning for Wednesdays is that on Sunday, when I am making the plan, it is hard to imagine that I will be brain dead and totally incompetent in three days. Sure I can make roasted chicken and stuffed mushrooms. Ah, no. Well, how about burritos? Good try, but no. I won’t be that tired. Yes, you will.

Here’s the reality, like it or not.

Maple Leaf ham

Wednesday night meals have to be complete no brainers. They should require no more than 5 minutes prep and no more than 45 minutes totally time from door to table. They should need no creativity and no thought, but not be as carb-laden as box of pasta. Oh, and they should be cheap, feed five people, and be at least passable healthy.

So here's my Wednesday find: Maple Leaf no-nitrate ham. You walk in the door, open the package, drizzle a little honey on top of the fatty side, stick that sucker in the oven and then…nope, no more thens. That’s it. You can pour yourself a glass of wine and crash on the couch. Or chase your three kids around the house, or whatever. In 45 minutes, dinner is ready. The most ambitious I get is a side of polenta and wilted greens. On total-goner nights, a loaf of bread and frozen veggies works just fine.

The front label

And here is the best part. This ham is really good. It is juicy, tender and not too salty. Oh, and it usually runs about $7.50 for a piece of meat that will feed everyone with a little leftover for a sandwich the next day.

I buy most of my meat in bulk from a local farmer, and this isn’t as ideal as that. But it is some of the better ham that you can buy at Price Chopper. And it is affordable. We don't get it every week, but it is a great part of my Wednesday rotation.

One note: In doing research for this post, I learned that Maple Leaf had a serious recall last year. I held this post for a couple of days, trying to figure out what I should do. Not write about a product that I like because of the history? Not confess that I've been feeding this meat to my children? Stop buying Maple Leaf?

Then I decided that Celinabean is nothing if not a conversation. So....thoughts anyone?

Maple Leaf ham


posted February 22, 2009 | link | comments (12)

filed under: Ingredients, Maple Leaf ham, mid-week meals, recall, Wednesday

AllOverAlbany.com

Comments

I would vote cookies for dinner, but that is just me. And don't forget to risk Salmonella by eating (a good measure of) the raw dough!

- by Albany Jane on Feb 24, 2009 at 9:36 AM | link

looked for this at the Latham PC...and they don't seem to carry it...oh well..

- by llcwine on Feb 24, 2009 at 11:24 AM | link

I got it at the Slingerlands PC, but I've found that if you ask the meat folks at PC for something, they are pretty good at bringing it in. Good luck.

- by celinabean on Feb 24, 2009 at 11:47 AM | link

I'm actually quite excited to read about this. It does sound perfect for a braindead Wednesday (I sense one of those coming on tomorrow). We love ham but have a hard time finding ones with no nitrates. The Slingerlands PChops always has a good all-natural meat selection. I guess I should make the drive out there. As for the recall, my thinking is that a company that has already had a recall is probably paying better attention than one that hasn't.

- by jeremy on Feb 24, 2009 at 2:19 PM | link

Found one (and there was only one) at the PC in Wilton today. It being Wednesday had to bring it home. Will prepare it exactly like you did. We still have at least a foot of snowpack up here in downtown Saratoga. Was suprised to find none in Albany. Anyway, have a ripened tomato from Fred the Butcher hanging around and brought home some fresh basil and little mozzarella pearls from PC today, will bake the ham, and will pretend it's August.

- by jazzngas on Feb 25, 2009 at 5:09 PM | link

Please add Thursday to the dilemma list......

- by Rach on Feb 26, 2009 at 7:41 PM | link

I would never eat Maple Leaf. Nitrate free? Well good, 'cause we could all use a few less carcinogens in our diets, but really, it's just lip service.

This has little to do with the current recall, I just can't support that kind of industry. (Instead of irradiating meat so it can be edible, why not just stop processing so fast and getting feces all over it? I digress).

Out of curiosity I would like to know what they consider "minimally processed"? And as opposed to WHAT? I mean, it's there's no definition here, no guidelines. Seeing as I wouldn't be able to call one of their normally processed hams FOOD, I doubt I'd be able to bend just because they cross their hearts and promise it's minimally done.

Also, the fact that it's nitrate free says nothing of the conditions the animals were raised and slaughtered under. (And what solution does it contain 9% of? Are they talking ACTUAL smoking or the standard smoking by injection?)

My preference: buying bulk from the farmer and a pig who felt sun on his face. It's cheaper, it's actual food, and it's better for the planet, the people, and god knows, the pigs.

(Surfed onto your blog looking for ways to separate goat cream from the milk).

:)

Great blog!

- by Twwly on Mar 5, 2009 at 2:36 PM | link

Celina,
Finally, the Latham PC had a couple...picked up one and need to know...what temp...did you cook it at...and you mentioned honey...but what about real maple syrup...or a combo?

Thanks
llcwine

- by llcwine on Mar 24, 2009 at 3:15 PM | link

So sorry, this is probably too late. I am really sick and my kids are even sicker so it has been one of those days.

I just cook it at the temp that they suggest on the package. I bet maple syrup would be great. Let me know if you try it.

- by celinabean on Mar 24, 2009 at 9:39 PM | link

nope...you are not too late....get better soon....if it's a cold...you know that jewish penicillin aka Chicken soup is the best for relieving the congestion...etc...

Actually will be making this over the weekend...expiration date isn't till a week from this coming Saturday...so all good

- by llcwine on Mar 26, 2009 at 10:19 AM | link

Celina...thank you so much for recommending this ham...even the non ham lover at easter commented on how juicy and flavorful it was without being too salty....drizzled it with honey as the company preferred it to maple syrup...into a 375 degree oven for 45 - 60 min...which was the exact same temp and time needed for the sides...and we had a fabulous easter dinner.....

Glad Passover and Easter are over now....I need to work off all the calories injested!!!

- by llcwine on Apr 13, 2009 at 9:21 AM | link

I love this ham, but haven't been able to find it in WA state for about a year. This is the only ham we eat, it is the best tasting ham we have ever had.

I can find the other maple leaf ham that is pieced, but it is not good. owell..

- by Lisa on Jan 4, 2010 at 3:13 PM | link

Say Something!

I'd very much like you to join the conversation. The only rule: treat everyone else in the conversation with kindness and respect. Comments are moderated so it might take a little while for your comment to show up. Thanks!