Without fail, everything in Hawaii is going to cost exorbitantly more than it would anywhere else on the mainland.  Milk is rarely less than $5 dollars, bread $7 a loaf, and when I buy butter I cry a little tear. Every time.  Food budgeting is a necessity, and that usually means monstrous cuts of meat don’t make on the grocery list. But come time for the holidays we do get thrown a bone from the government. With a few store “rewards points,” we were able to take home a 12+ lb bone-in ham roast for free. I don’t make a habit out of eating a lot of pork, but free food that’ll provide at least 7 different meals for my family? I’m not a fool, I couldn’t turn it down.

Now if I want this sucker to be versatile and provide a colorful array of meals for the next couple weeks, I needed to think this one through. What to cook it in? That was the question. I like maple  glazed ham, yep that’s good. Dijon ham, now there’s a spicy angle I’d like. But what about apricot glazed ham? Mm hm, can’t go wrong there. I’m the worst when thrown into the dilemma of choosing between lots of great options. Ask anyone I’ve been to a restaurant with; without fail I order last, always several minutes after the rest of the party and the waiter has returned too many times. At that point I feel the pressure bearing down and I just blurt out one of the choices in a panic and throw the menu at the confused server. It’s sad.

However, my kitchen means my rules, and I had a thought: what would happen if maple, dijon, and apricots all got together and had a love child? Click here to Read More