Last year, I made a ham for Super Bowl Sunday and was never happier than I was with that choice for a big game day spread. Rolls and biscuits, butter (think a sorta-kinda American jambon-buerre, though ham and biscuits -with butter- is a world unto itself in the American south), spicy mustard, all the cheese you’d need, and tons of pickles. A few basic sides…oh, wings, of course… and we were good to go. But the best part may have been what came a couple of days after the baked ham, which was a big pot of ham and beans with a fresh pan of hot cornbread.
While I’m not a football fan, I’m happy to provide the halftime food, reading the Sunday New York Times for the rest of the afternoon while everyone else yells at the tv. And if you’re skipping game day all together, as some do, you can still make my ham and beans because they’re good just about any time and not much is simpler to cook or clean up as it’s a one-pot meal.
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