Page 23 - Florida Sentinel 12-20-19

Recipes
MASHED SWEET POTATOES
APPLE CIDER MAPLE GLAZED HAM
GARLIC PARMESEAN GREEN BEANS
Ingredients:
• 1 pound (500 g) green beans, washed and pat dry
• 2 tablespoons olive oil or canola oil
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped garlic (6 cloves garlic)
• 2 tablespoons fresh chopped parsley
• 1/4 cup parmesan cheese
Directions:
– Preheat the oven to 220°C (425°F). Lightly spray a baking sheet or tray with cooking oil spray.
– Arrange the green beans in one layer on baking sheet. Driz- zle with oil and season with salt, pepper, garlic and parmesan. Toss beans to evenly coat.
– Roast in the oven for 20-25 minutes, tossing halfway through cooking time, until fork tender.
– Remove from oven, season with extra salt and pepper to taste. Sprinkle over with parsley and serve.
Ingredients:
• 2 lbs Yukon potatoes, peeled
• 1 lb sweet potatoes, peeled
• 1 small onion peeled and halved
• 2 bay leaves
• 3 garlic cloves
• 1/2 Tbsp sea salt
• 4 Tbsp unsalted butter melted, hot
• 3 Tbsp sour cream
Directions:
• 1 Tbsp chives chopped, to gar- nish
Ingredients:
• 1 bone-in smoked spiral-
sliced ham (8-11 pounds)
• Aluminum foil
• 2 tablespoons unsalted but- ter, cubed
Apple Cider Glaze
• 1 1/2 cups apple cider
• 1/2 cup pure maple syrup
• 1/2 cup packed light brown sugar
• 3 tablespoons apple cider vine- gar
• 3 tablespoons Dijon mustard
• 2 tablespoons yellow mustard
Directions:
• 2 teaspoons cornstarch
• 1/2 teaspoon ground cinna- mon
• 1/4 tsp EACH ground nutmeg, ground cloves, dried thyme, pepper, chili powder
– Peel and dice yukon and sweet potatoes into 1/2" cubes, then place them in a large pot. Add halved onion, 2 bay leaves, 3 garlic cloves, and enough water to cover potatoes then place over medium/high heat.
– When potatoes start to boil, add 1/2 Tbsp salt then reduce heat to med-low, partially cover and cook for 10-12 min. Potatoes are done when easily pierced with a knife. Remove and discard onion, garlic and bay leaves and drain the potatoes.
– Mash potatoes until uniform in color then mash in 4 Tbsp hot melted butter. Finally, add 2 heaping Tbsp of sour cream and mash until smooth. You can use a potato ricer or hand mixer to get it per- fectly smooth if desired.
– Garnish mashed potatoes with chives to serve.
– Remove ham from refrigerator and let sit at room temperature 2- 3 hours.
– Whisk together all of the Apple Cider Maple Glaze ingredients in a medium saucepan. Bring to a boil. Reduce to a simmer over medium heat, stirring often, until thickened and reduced, approxi- mately 15-20 minutes. Stir in butter until melted. Glaze will thicken more as it stands.
– Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 cups water into bottom of roasting pan IF you have a roasting rack. Place roasting rack inside pan. (Skip step if you don’t have a roasting rack.)
– Roll out 2 large pieces of foil to wrap your ham in. Place ham on foil and brush all over with some of the Glaze, including in between slices. Tightly wrap ham with foil and place on its side on the roasting rack (or bottom of pan). Bake ham until the center registers 100-110 degrees F, about 2 hours (about 12 minutes per pound).
– Remove ham from oven and increase oven temperature to 400 de- grees F.
– Carefully unfold foil to expose ham and brush ham all over with Glaze (if Glaze has become to thick to brush, return to heat to loosen). Leave ham exposed and bake for 20-30 minutes or until edges are golden brown and caramelized.
– Remove ham from oven and brush again all over with Glaze. Spoon juices from bottom of pan all over ham. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze.
FRIDAY, DECEMBER 20, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 11-B