Bean soup and salad time

I don't make ham very often, so when we have it, it tastes pretty good! And we had a good ham for Christmas dinner-- it wasn't an expensive one, but I made a chipotle glaze and covered it pieces of fresh pineapple and cloves. I never, ever use those plastic cooking bags, but Saveur Magazine recommended them for bone-in ham (they should know) and it turned out juicy and brown.

Of course, when you eat too much ham, you start to feel like...well, a HAM! Yesterday I made soup with the bone using canned vegetable broth and beans and vegetables. John can eat it for lunch this week while he's home, so he's not as tempted to go down the street to McDonald's.

Do you like green salad? Unless you love Hidden Valley Ranch or something like that, don't buy bottled dressing. A while back, Sunset magazine had a recipe for an easy vinaigrette that keeps for days in the refrigerator. And it has many variations for people like me who like tinkering with recipes. Here you go:

Classic Vinaigrette

(you can double or triple this)

1 clove garlic or 1 small shallot, minced

About 1/4 tsp. coarse kosher salt

1/4 tsp. sugar

1 tsp. Dijon mustard

1/8 tsp ground black pepper

2 tbs. vinegar

6 tbs. olive oil

In a small screw type jar, combine garlic, mustard, pepper and vinegar. Let stand for 10 minutes. Add oil and shake vigorously until oil and vinegar emulsify. Taste and add more vinegar, salt or mustard if you like.

You can make all kinds of tasty variations. Try nut oils, balsamic, sherry or champagne vinegar. Citrus or lemon juice can also be substituted for the vinegar. You can stir in any fresh or dried herb, just mix to taste. Store it in the fridge, but bring to room temperature before using.