Some of my friends tell me that they don’t have time to cook. Cooking is necessary, wholesome, and fun. It also saves funds. A large meal can be re-invented which allows that meal to become two or even three meals. It just takes some planning and the willfulness to try it. Baked ham can be very versatile. It can also be boring or fantastic. My secret to a good baked ham, yes, is the ham selection; however, the marinate is secret. Five days prior to baking the ham, soak a large package of prunes in brandy, until just covered and add 1 cup of water. Toss in a sealed container and keep refrigerated for the 5 days while tossing occasionally. Four to six hours prior to baking the ham, on the stove, make a rum raisin mixture. Heat 1 cup of water, 2 cups of dark rum, 1 cup of brown sugar and 1 large box of raisins. Cook the mixture until the raisins puff up. Pour the cooled-down mixture over the pre-cooked ham in its baking dish. Bake the ham with the rum raisin sauce. Add the marinated prunes to the bottom of the dish and top the ham with brown sugar. I like to add some cinnamon sticks to the pan mixture, too. It’s a glistening delight and can feed the crowd or allows for left overs. Left over ham works well for ham sandwiches, diced ham omelets, ham with home-cooked beans, ham fricassee, and much more. Stretch the meal and stretch your funds. It is a great way to start the new year. © Kelly McBride Loft