By Teri Cayton
The Parsons Advocate
As we usher another year out the door, we herald in a new decade. But, as always, there is even conflict about that. Some say the new decade will not start until 2021 and not on 2020. When we were kids learning how to count, we started with one and went to ten. We did not start with zero and go to nine. Momma Said, “We learned our numbers in groups of ten so why would the new decade not start until 2021?”
It is a good thing I do not have children because I could not help them with their homework. I was very book smart in school and made excellent grades but I don’t think I could understand how they do math problems now. Either I forgot how we did them or they have come up with a new way of solving problems.
It is hard for me to acknowledge that we are already 20 years into the 21st century. That seemed light years away when I was a kid. It is really hard for me to believe that I have been alive for more than six decades. Momma Said, “That is a lot of time for a lot of change.” It would take me pages of type to list all the changes I have seen in my lifetime. Some have been very small and others monumental. The people that have come and gone in my life would be another long list.
I guess all we can do is remember the good times and look forward to a future that is, as of now, unknown. We can hold tight to our memories and embrace the unknown as we would a good friend. Look forward to good times and wish away the bad. Momma Said, “I wish for everyone to have a great start to a new year and a new decade (whatever year it really starts.)”
Ginger Ale Honey Mustard Glazed Ham
Ingredients
8 1/2 lb ham
1 c ginger ale
3/4 c prepared mustard
1/2 c honey
1/2 c light brown sugar
Directions
- Preheat oven at 350 degrees.
- I slow cooked an 8 1/2 lb ham in a shallow roasting pan for about 2 1/2 to 3 hours. I added just a cup of ginger ale to the shallow pan and tented the ham with foil.
- Prepare glaze: 30 minutes before ham is done cooking, make your glaze in a separate bowl, 3/4 cup of prepared mustard (French’s, dijon… whatever your taste), 1/2 cup of honey and a 1/2 cup of light brown sugar.
- Take ham out of the oven and score the top and smother with glaze. Put back in the oven for at least 10 minutes and add more glaze if desired. Or, what I did was spoon the ginger ale juices back over the glazed ham. Let cook for another 10 minutes and should be ready to serve.
- As it shows in the picture, I made a side of garlic sour cream mashed potatoes and peas simmered in the ginger ale juice from the ham.