AFTER CHRISTMAS DINNER, STUFFED FRESH HAM, CORN CREOLE, DRESSED UP RICE

After Christmas Dinner

Mama's Stuffed Pork RoastMakes 12 to 14 servings 

1 10-pound to 12-pound fresh ham shank

1 cup finely chopped onions

1 cup finely chopped green bell peppers

6 to 8 garlic cloves, thinly sliced

3 teaspoons salt

3 teaspoons cayenne pepper

1 teaspoon black pepper

Vegetable oil

2 cups water or more as needed

Preheat the oven to 450 degrees.        

Set roast on large cutting board. Combine onions, bell peppers, garlic, salt, cayenne and black pepper in bowl and mix well.          

With a sharp boning knife, make several deep slits in roast -- spaced several inches apart. Using index finger, stuff seasoning mixture into slits, packing it firmly. Season outside of roast generously with more salt and cayenne pepper. Rub roast lightly with vegetable oil.        

Place roast in heavy roasting pan and put it in oven. When bottom of the pan begins to sizzle, carefully add water. Bake roast until it browns evenly, 30 to 45 minutes.    

More water can be added if pan becomes too dry. This will mix with the roast drippings and make dark gravy that can be used now for basting the roast, then later poured over steamed rice.

When roast is well-browned, reduce heat to 350 degrees, cover, and cook until juices run clear and roast is tender, approximately 3 to 4 hours. (Add more water if necessary to make gravy.)

Remove from oven and cool slightly before carving.

Skim off excess oil from pan gravy, which can be served with pork. Or, store drippings in airtight container in refrigerator to make the following rice dish.

Dressed Up RiceMakes about 8 servings

6 bacon slices

1/2 cup chopped red bell peppers

1/2 cup chopped green bell peppers

1/2 cup chopped celery

8 ounces small white button mushrooms, wiped clean, stemmed and thinly sliced

4 cups cooked rice

1 cup pork gravy

Salt

Cayenne pepper

Chopped green onion tops for garnish

In a large, heavy pot, cook bacon until crisp. Reserve drippings in pot. Transfer bacon to paper towel to drain and cool. When cool, crumble bacon.

To bacon grease, add bell peppers, celery and mushrooms, and cook, stirring until soft, about 8 minutes.       

Add rice, pork gravy and crumbled bacon. Stir to mix evenly. Season with salt and pepper. Garnish with green onions and serve warm.

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And one more recipe for lagniappe -- Mama's favorite corn dish.

Corn CreoleMakes about 6 servings

3 tablespoons vegetable oil or bacon drippings

1 cup chopped yellow onions

1/2 cup chopped green bell peppers

2 cups cream-style corn (canned)

1 large egg, beaten

2 cups milk

1/2 cup yellow corn meal

Salt

Cayenne

Bread crumbs

Butter

Preheat the oven to 350 degrees.

Heat oil or bacon drippings in a large, heavy pot over medium heat. Add onions and bell peppers, and cook, stirring, for about 4 minutes, or until soft and lightly golden. Add corn, egg and milk. Cook, stirring occasionally, for 5 minutes. Add cornmeal and stir until mixture thickens. Season with salt and cayenne, and pour into lightly oiled baking dish. Sprinkle top with bread crumbs and dot with butter. Bake for about 30 minutes, or until bubbly and hot.