Rebirth, Renewal....

Originally Printed in the Greenwood Daily Journal Saturday April 23, 2011

It is traditionally thought that the start of each new year is the time to make big changes, decisions and resolutions.  It is easy to think that because the calendar year is starting over.  I, however, prefer to look at Easter as my "New Year's Day".

I don't mean that because everywhere you look flowers and trees are are in bloom, well that is part of it.  For me spring is a time of renewal, reflection and planning.  A chance to correct what I didn't like about the last year and set a course for a new destination.

For me Easter represents a time of rebirth.  Of  ideas, feelings and of self.  We get so comfortable in our baggy sweaters and comfy jeans all winter that we cringe when we see our uncovered selves in the mirror on that first warm day we bravely put on shorts.  We have long forgotten our resolutions we made on January first.  I know in the back of my mind when I make them that the rate of success is not high.  Over the years I have decided not to set myself up for this disappointment.  Instead choosing to set more attainable goals mid year when I feel the energetic pull to work in the yard and run outside instead of inside on the treadmill.

Spring is a time to flourish and take a minute to re-examine how you live your life.  Are you happy?  Do you enjoy what you do?  Do you have positive relationships with others?.  Happiness means so many different things to different people.  Not everyone finds bliss in a morning at the greenhouse followed by an afternoon of landscaping or rollerblading in the park.  Finding your happiness is often hampered by our own actions.  Simply put often that which holds us back is ourselves.

Last year, while having a conversation with a friend, I mentioned that I felt I was at a crossroads personally.  I explained that I was looking for a greater purpose, so to speak.  As much as I love my life and I felt very fortunate for all that I have I felt that I was searching for something.  She asked what I would do if I could , with no restrictions.  I told her I would write.  About food, family and my life.  Her response was short and stopped me in my tracks.  "Well, then why don't you" she said.  5 words that shined a light on the path not yet taken.

That was the moment I made the choice to stoke that little light inside of me and put my thoughts into action.  Everyone can have a second act in life whether it be a career change, getting in shape or a change in attitude.   There is a line in one of my favorite songs that says "Decide what to be and go be it".  This is my motto right now.

Well being is less about enjoying life when it's going well and more about having strength and perseverance when it's not.  We weren't born with a road map in hand but it doesn't mean we can't pause and evaluate where we are from time to time.  Don't wait for a tragedy, an illness or loss of job to find your "spark".  Have a little faith, get a good support system, plot out your path and move forward.

I hope you all enjoy this Easter and all that spring reveals to you.  This revamped Easter ham is a favorite in my house.  A fresh take on the traditional glaze you will find the sweet- tart crust that forms on the outside is the best part.  I used Cooks brand (shank) spiral sliced ham.  It is packaged with it's natural juices, bakes well and doesn't get mushy. 

Serve a little of the reserved tangerine glaze over the ham if desired.

Ham with Tangerine Glaze

 *Adapted from Tyler Florence
1 (7 to 10-pound) ham, bone-in, skin on I used shank portion from Meijer
Coarse salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter
2 tangerines, sliced thin (may substitute oranges if you can't find tangerines)
2 cups tangerine juice (in refrigerated juice section,if you use oranges then use orange juice0
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks

Preheat the oven to 300 degrees F.
For the ham:
Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours.
For the glaze:
Place a saucepan over medium heat. Add the butter, tangerines, tangerine juice, brown sugar, water, cloves and cinnamon. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
After the ham has being cooking for 2 hours hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
Bake the ham until it  is dark and crispy, and the whole thing is glistening with a sugary glaze.
Set the ham on a cutting board to rest before carving. Serve the tangerine glaze on the side if you want to.

Save time by purchasing a spiral sliced ham.  Plus the glaze will find it's way into all of the slices of ham easier.

Hot Crossed Buns from a local bakery, Boyden's, freshly baked that morning :)

I made a lightened up meal this year with carrots that baked with the ham, green beans sauteed with shallots and garlic and roasted red potatoes.