"I have tried so many methods for cooking a smoked ham -- I used to make one that needed to be boiled in a great big laundry tub and created so much fat I didn’t know what to do with it -- and the version here is the absolute best." promises Martha. She serves the ham in a special stand she bought in Paris years ago, but a carving board would work just as well.
Setting up the bar on an outdoor porch keeps the cocktails cool. (In smaller homes, this prevents a bottleneck around an indoor bar.) Guests customize Bloody Marys with ground black pepper and skewers with caper berries, okra, pickled onions, and lemon.
Since this is brunch -- and not her guests’ last meal of the day -- Martha keeps desserts bite-size (little lemon-meringue cookies and mini chocolate cakes) and mixes in store-bought traditional favorites, as well as Christmas cookies that can be taken home.
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