Page 19 - Florida Sentinel 4-19-19

Recipes
Easter is right around the corner (Sunday, April 21), and everyone knows the showpiece on many Easter brunch and dinner tables is usually a gorgeous, glazed ham. Don’t forget the leftover potential, either: the next day, you can pile the slices onto a roll slathered with grainy mustard. So whether you’re having a big get-together or a quiet day home with the family, ham it up on Easter.
CHAMPAGNE BAKED HAM
Ingredients:
• 1 9-lb. boneless ahm
1/4 cup pure maple syrup or honey
1/4 cup canned crushed pineapple in juice
2 tablespoons Dijon mus-
Directions:
tard
1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cups packed light brown sugar
1 cup Champagne or other dry sparkling white wine
1) Preheat oven to 350 degrees.
Meanwhile, place ham on a cutting board. Using a knife cut diamond shapes slices. Create diagonal lines across the top of the ham.
Place in a roasting pan.
In a medium saucepan, combine maple syrup, crushed pineapple, Dijon mustard, ginger, and cloves. Heat over medium-high heat, add brown sugar, stirring until bubbly and it begins to thicken. Turn to medium-low heat continuing to stir. Add champagne, it will bubble up. Continue to cook and stir for about 5 minutes.
Bake ham for 30 minutes. Baste ham with half of champagne syrup mixture. Bake for approximately 30 minutes more or until meat thermometerreads 140 degrees.
Serve with remaining syrup mixture.
HONEY GLAZED SMOKED HAM
Ingredients:
• 1 tablespoon black pepper 1 tablespoon paprika
1 tablespoon sugar
2 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon cayenne
1 cup pineapple juice
3/4 cup chicken stock
1/2 teaspoon ground cloves
1 (6-pound) "ready to eat" ham 1/2 cup honey
Directions:
2 tablespoons vegetable oil
1) The night before you smoke, mix together the pepper, paprika, sugar, salt, and 1 teaspoon the dry mustard, and cayenne. Rub over the surface of the ham, wrap in foil, and let sit in the refrigerator overnight.
The next morning, remove the ham from the refrigerator and let it sit for 1 hour. Remove foil.
Prepare the smoker. You will be smoking at about 210 F/100 C for 6 hours.
Mix together the chicken stock, 3/4 cup of the pineapple juice, veg- etable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed.
Place ham in the smoker and baste with sauce once every hour.
While the ham is smoking, prepare the glaze by mixing together the honey, the remaining 1/4 cup of the pineapple juice, 1/2 tea- spoon dry mustard, and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.
FRIDAY, APRIL 19, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B