30
Brown Sugar-Dijon-Maple Glazed Ham
• 1 ham shoulder
• 2 cups brown sugar
• 1 cup Dijon mustard
• ½ cup maple syrup (optional)
• ½ cup water
Method
Wrap ham in foil and bake at 350 degrees F at the specified
amount of time per pound. In a small sauce pan, add brown
sugar, maple syrup, Dijon mustard and water. Bring to a
boil over high heat until it reduces to a thick consistency.
Within the last hour of baking, spread glaze on ham every
20 minutes.
Wild Rice Pilaf
• 1 ½ cups wild rice
• ½ cup parboiled rice
• 1 clove garlic, minced
• ¼ cup diced onions
• ¼ cup chopped carrots
• ¼ cup cubed pumpkin
• ¼ diced bell peppers
• 2 tbsp. olive oil
• Salt and pepper to taste
Method
Boil wild rice and parboiled rice separately in salted water
(use one pinch of salt) until fluffy. Strain and set aside. In a
large sauté pan cook the vegetables in olive oil; season to
taste. Mix wild rice, parboiled rice and vegetable mixture in
a casserole dish until well combined.
Homemade Chow Chow
• ¼ salt
• ¼ white sugar
• 3 cups water
• 2 tsp. turmeric
• 1 tbsp. pickling spice
• 1 cup white vinegar
• 1 small onion, diced
• 1 medium carrot, diced
• ½ cauliflower in florets
Method
In a sauce pot, add salt sugar, water, turmeric, pickling
spice and vinegar. Bring to a boil and strain into bowl with
vegetables. Set aside in fridge.
Sorrel Conserve
• 1 lb. sorrel, deseeded
• 4 cups water
• 2 cups white sugar
• 6 cinnamon sticks
• 1 tsp. clove
• 2 bay leaves
Method
Put all ingredients in pot, stir and let reduce until it reaches a
jam-like consistency
