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AUBURN UNIVERSITY, Ala. – Health, luck and money; that’s what many people are hoping for in the new year. Well, at least it is for those eating a traditional New Year’s Day meal of ham, greens and black-eyed peas.
Ham is supposed to bring good health, while black-eyed peas are to ensure good luck and greens to bring money. Whether these foods actually deliver on the New Year’s myth, it can’t hurt to try. These recipes are sure to help you prepare a wonderful New Year’s Day meal.
Baked Sliced Ham
- 1 ½ pounds sliced cured ham, 1-inch think
- 1/3 cup brown sugar
- 1/4 tablespoon ground cinnamon
- vegetable cooking spray
Trim all visible fat from the ham. Combine brown sugar and cinnamon and run on both sides of the ham. Coat a baking dish with cooking spray and place ham in the dish. Bake at 350° F until tender.
Makes 6 servings. One serving: 3 ounces cooked ham. 277 calories per serving
Black Eyed Peas
- 4 slice turkey bacon (chopped)
- 2 cup black-eyed peas, frozen (about 2 pounds)
- 2 cup water
- 1/4 teaspoon black pepper
- 1 tablespoon sugar
Place a pot over medium high heat and cook bacon for 3-4 minutes. Add the rest of the ingredients and bring to a boil. Reduce heat to simmer and allow to cook until the peas are tender, about 30 minutes. Serve hot.
Makes 6 servings
- 8 cups kale or collard greens (1 1/2 pounds)
- 2 tablespoon vegetable oil (or olive oil)
- 4 garlic cloves (chopped)
- 1 cup water
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon cider vinegar
Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across leaf into 1/2 inch pieces. In a large deep pot or skillet with a cover, sauté garlic in oil. Add greens in pan with 1 cup water. Cover pan and steam for 4 minutes. Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet. Sprinkle cider vinegar on mixture. Cover. Turn off heat. Let stand until ready to serve.
Makes 6 servings.
The ham recipe came from The Auburn Cookbook, an Alabama Extension publication. The other recipes are from USDA’s Choose My Plate recipes.