Trsinc: Instead of plopping the Pineapple in a dish, why don't you plop it in a Sauce Pan and make a Sauce. A lot of people like Pineapple Sauce with Baked Ham, along with the Ham gravy. They will have have a choice. We use both. Gravy is good on the Potatoes. LOU'S , SIMPLE PINEAPPLE SAUCE for HAM Empty a can of Crushed Pineapple in a Sauce Pan and start to simmer. Add a cup of Orange Juice or more later if needed and a pinch of Powdered Cloves , with a squirt of Lemon . Sweeten to taste with Sugar. Simmer til the Pineapple softens add more Orange juice if needed and thicken with Corn Starch. It will thicken more when it cools. Add what ever to taste. Should be like a soft Pie Filling. LOU - - - - - - - - - - - - For the Gravy I do the same as some others. Take the Ham out of the Roasting Pan, add water if needed. According to how much you want to make. If I don't use Cloves on top of the Ham , I'll add a pinch of powdered Cloves to the Juices. Add a tablespoon of Tomatoes mushed up or a spoon of Ketsup thinned with a little water. 1/2 Teaspoon of Onion and Garlic Powder or to taste. Bring the Juices to a slow Boil and loosen the hardened stuff on the bottom of the Pan. Give it a taste test. I add a spoon of Chicken Soup Base if it has a weak taste. Thicken; to your liking , with Corn Starch mixed in cold water. It will thicken more as it cools. Happy Holiday !!! Lou - - - - - - - - - - - -

Actually, I just made a pot of bean soup with the honey baked ham bone. Still had quite abit of meat on it and I did add some more small bits to it. I did use the box of bean soup mix that I bought at the Honey Baked Ham store and the soup was NOT too sweet. I have made it in the past with Lysanders Bean mix and it definitely was much sweeter. Perhaps the seasoning mix that came with the one from Honey Baked Ham store did not have additional sugar in it while the ones from other brands do. Don't know but it was very good and made a bunch of soup. We will be having it again tomorrow night and I will probably freeze some for a cold rainy night.

I have a Sprouts nearby in NC and they have wonderful fresh lamb. But, mostly in cubes or chops. Around Easter they had whole legs but I was not brave enough to attempt leg of lamb. Last week they had shanks. As I have just learned to appreciate lamb, I may attempt shank . What I did not like about lamb previously was the strong gamey flavor and toughness of the meat. I am now inclined to believe I had old poorly prepared lamb. As for tri-tip, love a good smoked tri-tip! But, have been told it is a "regional" cut and can't seem to get one in NC.

Pllog, here is my "lighter" pea soup recipe. I got it from "epicurious.com" but the attribution says "Bon Appetit, Dec. 2006." Split Pea and Green Pea Soup With Fresh Dill 3 TBLSP extra-virgin olive oil 1 large leek, white and pale green parts only, chopped (about 1.5 cups) LR note: I would probably often have to sub other types of onions as I can't usually afford or find leeks. Occasionally they do become available in the market at reasonable prices though. 1 bay leaf 1 cup green split peas, rinsed 5 3/4 cup (5.75 for you decimal folks!) vegetable broth, divided. Could use chicken if you don't have veggie broth I guess. 1 cup frozen peas, thawed 5 TBLSP chopped fresh dill, divided. LR note: I rarely have fresh dill and often have to make do with dried so I would do that to taste, starting with 1 TBLSP. Heat oil in heavy large pot of med. high heat. Add leek and bay leaf. Saute until leek wilts, about 3 min. Add split peas and stir to coat. Add 5.25 (5 1/4 for you fraction folks) cups of broth. Reduce heat to simmer until split peas are just tender, about 35 min. or longer with more water depending on how old the dried peas are . . . (LR's note) Remove from heat and cool somewhat. Transfer 1 cup of soup solids and remaining 1/2 cup of broth to a blender. Add peas and 4 TBLSP of fresh dill. Puree until smooth. Return puree to pot with rest of peas. Season to taste with salt and pepper. Ladle into bowls and serve sprinkled with remaining fresh dill. LR notes: I would not do that, I would mush up just the frozen peas with a hand blender and then add them and mash the rest a bit with a masher to combine, or else just add the frozen peas to the pot and use the hand blender to blend mostly just the area with the frozen peas. But who am I kidding, I probably would just add the frozen peas and give the whole thing a zip with the hand blender, trying to keep pea soup out of my hair and the stove area . . . This would be great with buttered herb croutons if you are so inclined . . . I've also made it with spinach and chopped pea pods added, and maybe some fines herbes . . .