Southwest BLT Wrap

This recipe is great for a picnic.  These wraps can be made ahead (without the sauce), wrapped in foil.  Prior to serving, simple unwrap the foil and drizzle the sauce on each wrap.  Enjoy!

Southwest BLT Wrap

1/2 cup salsa
1/3 cup frozen corn, thawed
6(8inch) flour tortillas
18 bacon slices, cooked and chopped
1/2 head lettuce, chopped
Avocado-Lime Sauce

Mix together salso and corn. Set aside.
Top 1 side of each tortilla evenly with bacon, lettuce, and corn salsa.
Drizzle w/Avocado-Lime Sauce. Roll up, and secure with wooden toothpicks.

Avocado-Lime Sauce
1 avocado, mashed
4 tsp. fresh lime juice
1/2 cup mayo
1 tsp chopped fresh cilantro

Stir together ingredients in a small bowl. Chill until ready to serve.

Great for outdoor dining!

Monte’s Ham

My sister Tracy and I love sharing recipes, but I always have to go searching various locations for our favorites. So we’re starting this blog as an easy repository of our favorite recipes that we go to again and again.

The recipe for Monte’s Ham is a classic in our family. I adapted it from Saveur magazine a zillion years ago as part of an article about how to feed a ton of people really cheaply. It was such a funny article that I decided to try it for a party with mustard and rolls. It is always fun to watch people at the beginning of the night nicely cutting slices, then by the end of the night, they are literally picking it off the bone. This recipe’s a winner.

Monte’s Ham

Serves about 30
1 cheap 15 lb smoked ham on the bone
1 ½ cups apricot jam
1 cup Dijon mustard
1 ½ cup brown sugar
1 T. whole cloves

Preheat oven to 300 degrees. Trim outer skin and excess fat from ham. Place ham, meat side down, in large roasting pan and score, making crosshatch incisions with a sharp knife. Roast for 2 hours.

Remove ham from oven and increase heat to 350 degrees. Combine jam, mustard, and brown sugar in bowl. Stud ham with whole cloves at crosshatch intersections, then pour glaze all over and return to oven.

Cook for another 1 ½ hours, brushing with glaze at least 3 times. Transfer to platter and allow to rest for 30 minutes (put extra glaze on and around).

Carve and serve warm or at room temperature.