New Castle News

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November 2, 2013

Culinary Conversation: Tasty dishes fit for a restaurant buffet



Preheat oven to 500.

To make glaze, in a saucepan bring the apple cider, orange juice, 3⁄4 cup brown sugar and cayenne to a boil. Cook down by more than half until it has become thick, about 10 to 15 minutes. Turn off heat and set aside.

To make ham, using a small, sharp knife, score the ham from top to bottom on a diagonal in one direction, then in the opposite direction to a diagonal to make diamond shapes.

Place a baking rack over a foil-lined baking sheet.

Rub the Dijon mustard all over the ham, then pack 1 cup of brown sugar all around it. Stick all the cloves into the ham.

Place ham on the rack in the baking sheet and put into the oven for 5 to 8 minutes to crisp the skin. Lower heat to 325 and baste with the glaze. (A lot of the brown sugar on the ham will drip onto the baking sheet. Add 1⁄4 cup of hot water to the bottom of the baking sheet to loosen the sugar.)

Remove ham from oven and baste with more glaze. Cover with heavy foil and insert an oven-proof meat thermometer all the way through to the thickest part of the ham. Bake for two hours until the ham has reached the internal temperature of 140.

Raise oven temperature again to 500. Drizzle the honey all over, then brush with the glaze and bake 15 to 20 more minutes. Remove from oven and brush on the remainder of the glaze.

Slice and serve warm or at room temperature.

(*Note: recipes have not been tested.)

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