Ingredients
Serves 25 to 30
1 (18-pound) whole bone-in, fully cooked, smoked ham, room temperature
1/2 cup champagne vinegar
1 cup maple syrup
2/3 cup country-style Dijon mustard
2 tablespoons apricot jam
Pinch of coarse salt
Freshly ground black pepper
Directions
1.Preheat oven to 350 degrees. Line a roasting pan with heavy-duty aluminum foil.
2.Rinse ham under cool running water. Pat dry and wrap with parchment paper-lined aluminum foil; place in prepared roasting pan. Transfer to oven for 4 1/2 hours.
3.Meanwhile, in a small saucepan, heat vinegar over medium-high heat until reduced to 2 tablespoons, about 6 minutes. Add maple syrup, mustard, jam, and salt; season with pepper. Cook, whisking, until well combined, about 2 minutes. Set glaze aside.
4.Remove ham from oven and uncover. When cool enough to handle, cut off rind using a sharp knife. Slice off most of the fat, leaving a 1/4-inch-thick layer. Score fat on top of ham in a pattern of 1- to 2-inch diamonds.
5.Brush ham evenly with one-third of the glaze and return to oven. After 20 minutes, brush ham again with half the remaining glaze. Cook for 15 minutes and brush with remaining glaze. Continue baking ham until an instant-read thermometer inserted into thickest part of ham reaches 145 to 150 degrees, about 15 minutes more.
6.Transfer to a cutting board. Let ham cool 30 minutes before carving.
From The Martha Stewart Show, March 2010
Tuesday, March 30, 2010
Maple-thyme biscuits
Ingredients
Makes 16
1/2 cup maple syrup
3 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
4 cups all-purpose flour, plus more for kneading
4 teaspoons baking powder
1 tablespoon sugar
1 heaping teaspoon coarse salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
1 1/4 cup buttermilk, well shaken
Butter, for serving
Directions
1.Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
2.In a small saucepan, mix together maple syrup and thyme sprigs; bring to a simmer over medium-low heat. Remove from heat and let maple syrup glaze cool to room temperature.
3.In a large bowl, whisk together flour, baking powder, sugar, salt, baking soda, and thyme leaves. Add butter and cut into flour mixture using a pastry cutter or blend using your fingers until pea-sized lumps remain.
4.Make a well in the center and add buttermilk. Stir using a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
5.Pat dough into a 1-inch-thick square. Using a sharp knife, cut 2-inch-square biscuits and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with maple syrup glaze; reserve remaining glaze for serving. Transfer to oven and bake until golden brown, about 12 minutes. Serve warm with butter and remaining maple syrup glaze.
From Martha Stewart Show
Makes 16
1/2 cup maple syrup
3 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
4 cups all-purpose flour, plus more for kneading
4 teaspoons baking powder
1 tablespoon sugar
1 heaping teaspoon coarse salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
1 1/4 cup buttermilk, well shaken
Butter, for serving
Directions
1.Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
2.In a small saucepan, mix together maple syrup and thyme sprigs; bring to a simmer over medium-low heat. Remove from heat and let maple syrup glaze cool to room temperature.
3.In a large bowl, whisk together flour, baking powder, sugar, salt, baking soda, and thyme leaves. Add butter and cut into flour mixture using a pastry cutter or blend using your fingers until pea-sized lumps remain.
4.Make a well in the center and add buttermilk. Stir using a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
5.Pat dough into a 1-inch-thick square. Using a sharp knife, cut 2-inch-square biscuits and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with maple syrup glaze; reserve remaining glaze for serving. Transfer to oven and bake until golden brown, about 12 minutes. Serve warm with butter and remaining maple syrup glaze.
From Martha Stewart Show
Tuesday, March 16, 2010
Kid friendly smores
INGREDIENTS
1 pkg. big marshmallows
1 small pkg. semi-sweet chocolate pieces
1 box of graham crackers (you only need 2 pkgs.) crumbled
enough skewer for marshmallows
Put a skewer in each marshmallow and freeze for 3hrs. on baking sheet. Once ready melt chocolate and get marshmallows out of freezer and dip in chocolate and roll in graham crackers.
1 pkg. big marshmallows
1 small pkg. semi-sweet chocolate pieces
1 box of graham crackers (you only need 2 pkgs.) crumbled
enough skewer for marshmallows
Put a skewer in each marshmallow and freeze for 3hrs. on baking sheet. Once ready melt chocolate and get marshmallows out of freezer and dip in chocolate and roll in graham crackers.
Subscribe to:
Posts (Atom)