2025 RV Recipes of the Month

• 1 (7- to 8-pound) boneless ham, such as Snake River Farms
• 3/4 cup bourbon
• 2 cups packed dark brown sugar
• 1 Tbsp. dry mustard
• 3/4 cup pineapple juice
• 1 (15.25-ounce) can crushed pineapple
  

1. Preheat oven to 325°F. Place an oven-safe rack in a rimmed baking sheet or roasting pan. Pat ham dry. Use a paring knife to score a 1/4-inch-deep crosshatch pattern; transfer to prepared pan. Bake until the internal temperature on an instant-read thermometer reads 125°F, 2 hours and 15 minutes to 2 hours and 30 minutes (10 to 12 minutes per pound). 
2. Meanwhile, combine bourbon, sugar, mustard, and pineapple juice in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer until glaze is reduced by half and coats the back of a spoon, between 25 and 45 minutes. 
3. Remove ham from oven. Increase oven to 400°F. Brush 1/3 cup of glaze across the top of the ham, being sure to cover the surface and get into the scores. Roast until glaze is caramelized, 20 to 24 minutes. Let rest 15 minutes before slicing.
4. Add crushed pineapple to the remaining glaze. Simmer over medium-low heat until sauce is warmed through, 5 to 10 minutes. Serve sliced ham with sauce alongside.

• 2 cups thickly sliced carrots
• 3 cups cubed potatoes
• 1 bay leaf
• 1 tsp. salt
• 1 tsp. pepper
• 3 Tbsp. olive oil, divided
• 2 pounds beef stew meat or chuck, cubed
• 1 large yellow onion
• 3 cloves garlic, minced
• 1 bottle stout beer, such as Guinness
• 3 cups beef stock
• 3 Tbsp. tomato paste
• 1 Tbsp. Worcestershire sauce
• 2 springs fresh thyme or 1/2 tsp dried thyme

1. Place carrots, potatoes and bay leaf in bottom of slow cooker. Pat beef cubes dry with a paper towel and toss in flour mixture. Heat olive oil in a large sauté pan. Brown cubed meat on all sides, cooking in batches so the pan is not crowded. Add browned beef to crock pot.
2. Add remaining 1 Tbsp. oil to the sauté pan along with the onions and garlic. Cook until onions are soft, about 5 minutes. Add ½ bottle of stout and scrape bottom of pan to get all flavorful bits. Add onion mixture to crock pot with remaining beer, beef stock, tomato paste, Worcestershire sauce and thyme.
3. Stir, cover and cook for 8 hours on low or 4-5 hours on high, until meat and vegetables are tender.  Adjust salt and pepper and serve.
   

• 4 Tbsp butter
• 1 cup onion, small dice
• 1/2 cup celery, small dice
• 1/2 cup green bell pepper, small dice
• 6 cloves garlic, minced
• 2 Tbsp Cajun seasoning (such as “Bayouish”)
• 2 tsp Kosher salt
• 3/4 cup black coffee
• 2 cups spicy V8 or Bloody Mary mix (such as Ubon’s)
• 2 tsp Tabasco (or your favorite hot sauce)
• 1.5 lbs jumbo shrimp, deveined and shell on
• Sliced green onions for garnish

For the Grits

• 4 cups prepared grits, cooked according to package directions
• 1/4 cup roasted hatch green chiles, diced
• 1 cup sharp cheddar cheese, shredded
• Salt and pepper to taste

1. In a large sauté pan, melt butter and cook onion, celery, pepper and garlic until they begin to soften. Season with Cajun Seasoning. Add coffee, Bloody Mary mix and hot sauce, and simmer until reduced by half.
2. Add shrimp to sauce and season with salt. Mix to coat shrimp and cook covered at 350 degrees for 12-14 minutes.
3. Cook Grits according to package instructions. Mix in chilies and cheese, whisking to combine. Season with salt and pepper.
4. Serve shrimp and sauce over grits and garnish with green onions.
   

• 1tablespoon oil
• 2-3 Andouille Sausage
• 2 stalks celery (diced)
• 1 green pepper (diced)
• 1 small onion (diced)
• 4 clove garlic
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1 bay leaf
• 1 (14oz.) can kidney beans
• 1/2 cup white rice
• 2 tablespoons butter
• 1/4 cup flat leaf parsley (chopped)
• Salt to taste

1. Heat oil in a large pan or Dutch over medium heat
2. If using pre-cooked sausage cut into 1/2 inch slices and add to the pot - cook over medium heat until browned.
3. Add finely chopped green pepper, diced onion and celery, stir frequently until slightly browned 10-12 minutes
4. Add garlic, seasoning blend, paprika and bay leaf. Cook for 2 minutes 
5. Drain and rinse the kidney beans and add to pot.
6. Add the rice and 1 1/2 cups water.
7. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or until the rice is tender. 
8. Add butter and salt to taste, top with parsley
9. Serve