I teamed up with Smithfield to bring you this post. As always, all opinions are my own.
A peek inside our 2016 Holiday Home – Decorated for Christmas in a simplistic style with fresh greenery, mini-wreaths, and lots of copper accents.
Last week, we were treated to a couple snow days in Oregon… Or, more like a couple sheet of ice days. We are just not prepared for cold precipitation here in the Pacific Northwest. The state shuts down… I grew up near Buffalo, NY which meant feet and feet of snow. But this is a whole different deal. It’s pretty much impossible to even walk out of the house, trees are falling down from the weight of the ice, and my car was coated with a ½-inch of the shimmery stuff, meaning I couldn’t even get into my car for a solid day and a half. The good part about being stranded at home? I had time to finally decorate our home for the holidays. And, it true blogger fashion, I also had time to think about the food for the holidays… I love cooking a Smithfield ham for the holidays, but we always ends up with loads of leftovers. Keep reading for ideas on how to repurpose that leftover ham with some pretty amazing recipes, and get a glimpse inside our 2016 Holiday Home…
We moved into our new house in late-May. I can’t believe it’s been seven months already! We pretty much started from scratch… Selling most of our old furniture off via-Craig’s List. The only thing we really kept was our bedroom set, which we’ll eventually replace as well. Our last house was more traditional in style – Dark cabinets and floors, with granite countertops. This place is a bid more Mid-Century in style, and I love how light and bright it is. (Perfect for food-photography).
I like to keep things pretty minimal in nature. I don’t like a lot of stuff. Of course though, the kitchen is a bit of a different story. But I give myself a break there because I actually use everything. We’ve got lots of open shelving, so it’s nice to display small collections of dishes – The stuff we actually eat on every night.
We’re foregoing the tree this year. Mainly because we’re just not home enough to enjoy it. Instead, I’m hanging a good amount of garland from our banister and stringing some lights and our small collection of ornaments on that. The smell of fresh pine is still there, and it’s much easier to dispose of when the holiday is over. I also picked up several small wreaths from Trader Joe’s and displayed them here and there – How cute are they?
The kitchen has a good amount of copper going on – Copper canisters hold my coffee beans, flour and sugar, and the moscow mule mugs are definitely a necessity, not only for cocktails, but coffee too. The copper does a great job of keeping beverages hot or cold. I carry to copper theme into the dining area by using copper chargers underneath our dinner plates.
Next to our stove, I keep a decorative glass container full of olive oil, and pinch bowls for kosher salt and pepper, ingredients that I use for every meal…
You’ll see that we have a wide open floor plan. It’s perfect for entertaining and the sliding glass doors off the kitchen open right up to our backyard patio and BBQ – Although we won’t be using that for again for another eight months… Our labradoodle Sammie keeps me company in the kitchen, especially when she smells white rice cooking, as she always knows she’ll get a bowl of that. She was super excited to see the snow – It’s been a couple years now, but she still loves sliding around in it.
After the holiday decorating was finished, I used the rest of my bonus snow day time to start thinking about what to cook for the holidays. We’ve already done a turkey for Thanksgiving, and I’m fixing a prime rib for company this week, so, for me, the obvious answer is ham. No holiday table is complete without a Smithfield Signature Spiral Sliced Ham. It’s so easy to prepare – just pop it in the oven at 275 degrees for about 10 – 12 minutes per pound. There’s no babysitting, which means plenty of time for preparing the yummy side dishes like Roasted Brussels Sprouts with Cranberries and Balsamic and Mashed Potatoes with Sour Cream. But my favorite part about making ham for the holidays is the leftovers!
Here are five great recipe ideas for using up those holiday ham leftovers – complete with wine pairings:
Recipe: Ham & Brie Crostini with Fig Jam // Wine Pairing: Sauvignon Blanc
Recipe: Ham & Pineapple Pizza Bites // Wine Pairing: Zinfandel
Recipe: Scalloped Root Vegetables with Ham and Crispy Fried Onions // Wine Pairing: Riesling
Recipe: Ham & Cheese Soup // Wine Pairing: Sauvignon Blanc
Recipe: Ham & Brie Strawberry Sliders // Wine Pairing: Gewürztraminer
Be sure to check out Smithfield for more ideas on how to use up that leftover ham. And, don’t forget the bacon! Last week I shared my tips on how to create a DIY Bacon Bar, perfect for holiday brunches. Head on over to Smithfield for more tips and free printables to create your own bacon extravaganza. You will win at brunch!
Thank you Smithfield for sponsoring this post. As always, all opinions are my own.