Cooking on a houseboat is a different and fun experience, but where to start? Most of our guests use a collaboration system for meals and cooking. You’ve got Friday, I’ve got Saturday, etc. Depending on which houseboat model you choose for your adventure, check with us to make sure you’ll have the appropriate cookware for preparing what you’ve planned. We provide most of what you’ll need, so your list of what to bring is sure to be a short one! And keep in mind, you’ll need to bring a selection of condiments and spices to dazzle your group’s taste buds!
With many holiday gatherings just around the corner we thought we’d share a couple delicious and easy Holiday recipes that would be ideal to cook and enjoy out on the lake.
Holiday Recipe #1: Honey Glazed Ham
- 1 (5 pound) ready to eat ham
- 1/4 cup whole cloves
- 1/2 brown sugar
- 1/4 honey
- 1/3 cup butter
- Preheat the oven at 325 degrees.
- With your knife, make shallow cuts about 1/3″ deep that extend all the way from top to bottom on each side of the ham. Leave about 1″ between cuts. Make cuts going in the opposite directions with your knife. The pattern formed should be diamonds along the ham. Stud with whole cloves. Line the pan with lots of foil and place ham on top. Add baby carrots if you are feeling adventurous.
- In the top of a double boiler, warm the honey, brown sugar and butter. Keep glaze heated while baking ham.
- Brush glaze on ham and then bake for 1 hour and 15 minutes. Baste ham every 10 to 15 minutes with the glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Take it out of the oven, and let set a couple minutes before serving.
Holiday Recipe #2: Eggnog Pie
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup cold water
- 1 cup milk
- 1/2 cup white sugar
- 2 eggs, lightly beaten
- 1/4 cup rum
- 1 cup whipping cream
- 1/4 pinch white sugar
- 1 (9 inch) pie shell, baked (graham cracker is best)
- 1/2 teaspoon ground nutmeg
- In a smaller bowl, mix gelatin and cold water; set aside for softening. Mix milk and 1/2 cup sugar in another small bowl. Microwave for 3 minutes or until milk begins to boil.
- Steadily pour hot milk into beaten eggs, constantly whisking. Cook custard in the microwave, whisking after each minute, until it thickens, about 2 minutes.
- Stir in softened gelatin and combine until melted. Mix in rum.
- Let filling cool to room temperature. (Do not refrigerate)
- In a medium bowl, whip cream until soft peaks form; then beat in 1/4 cup sugar.
- Set aside 1/2 cup of whipped cream for garnish; keep refrigerated. Fold remaining whipped cream into eggnog mixture. Pour filling into pie crust and refrigerate 4 hours or overnight.
- Garnish with reserved whipped cream and a dusting of nutmeg.