If you are like us and have ham for Easter dinner, try this one! Simple, super tasty and easy to prepare. Voila! Another masterpiece in the kitchen by….oh yeah! you!
- 3/4 cup maple syrup
- 1/2 cup brown sugar
- 1/4 cup whiskey*
- 1 tbsp. dry mustard
- 7-10 lb. ham with bone
- 8 cloves, whole
Preheat oven to 375 degrees. In a small saucepan on a medium heat, mix together the maple syrup, brown sugar, whiskey and mustard and cook until the sugar has dissolved to make a glaze. Remove from heat and set aside to cool to room temperature.
Score the fat surface in a diamond pattern about 1/2 inch deep and set the cloves into corners of the diamond pattern. Brush with the glaze. Cook for 2 1/2 – 3 hours until meat thermometer reaches 145 degrees, making sure to baste regularly.
Remove from the oven and tent with foil, allowing to rest for 15 minutes. Pour the pan juices into a degreasing cup or simply skim off the fat and discard. Transfer the juices to a saucepan and keep on low heat to keep warm. Remove the cloves (to avoid injury) and slice the ham.
Serve the ‘gravy’ in a bowl and set on the table. This teams so well with scalloped potatoes, vegetable of your choice and a chilled Riesling in your glass makes this a perfect meal. If having dessert – make it a light one.
*if you have maple whiskey, use it to enhance the maple flavour.
Welsh Cakes and Stuffed Camenbert Cheese
This could be a wonderful appetizer but also great just for an afternoon luncheon with friends or even a shower for someone special.
- 2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp cinnamon
- 1/2 cup cold butter
- 1/2 cup golden raisins
- 1 large egg, beaten with a fork
- 1/3 cup light cream
Combine first six ingredients in a large bowl. Cut the butter in until it becomes crumbly. Stir in the raisins. Add egg and cream. Stir until dough holds together forming a ball. Roll out on a lightly floured surface to about one quarter inch thick. Cut into three inch circles.
Heat your fry pan to a medium low temperature. Cook cakes, a few at a time, until both sides are browned. Just make sure it is not as hot as you would have for making pancakes. Serve cold with the Camembert below.
Stuffed Camenbert
- 4 oz. small camembert round
- 4 oz. cream cheese (softened)
- 1 tbsp. fresh orange juice
- 2 tbsp sliced toasted almonds
- 2 tbsp sliced seedless red grapes
Cut the cheese round in half horizontally. Mash cream cheese and orange juice together. Add almonds and grapes. Mix well.
Place on bottom round of cheese and place other half on top. Place in center of serving plate and surround with Welsh Cakes. Absolutely wonderful to look at and eat but not hard to make. Just make sure each guest has his own spreader knife.
Crab Quiche
This is easy, especially if you use a commercially made frozen pastry shell.
- 1/2 lb. lump crabmeat, cleaned to ensure no remaining cartilage-like pieces
- 4 large eggs
- 2 cups whipping cream
- 2 tbsp. each fresh and finely chopped parsley, and cilantro
- pinch of salt and pepper
- 1/8 tsp. freshly grated nutmeg
- 1/2 cup each coarsely grated Monteray Jack and Swiss Cheese
- 1/2 tbsp. thyme, basil and oregano (in total)
Prebake pastry shell blind according to instructions.
Whisk together all the ingredients except for the crab and cheeses. Make sure it is really beaten well. Stir in the cheeses and crab.
Pour into pre-baked and cooled pie shell and bake until it fluffs up and is no longer wiggly in the center when gently shaken. This will take about 45 minutes. Cool about 15 minutes before serving.
Serve with lemon scones and butter.