1 bone-in cooked ham, 6 – 7 lbs. Unwrap the ham, discarding any strings or cloth coverings. Scrub with a vegetable brush under running water. Bake ham at 325° for about 2 hours, until an internal temperature of 130° is reached. * Half ham: 18 to 25 minutes per pound.
Bouillabaisse
Soup Base 3 cups clam juice 3 cups dry vermouth 3 cups water 3 small diced onions 6 diced celery ribs parsley Cook together until reduced to 7 or 8 cups. Strain and discard vegetables. Soup 2 tablespoons olive oil 1/2 cup diced onion 4 leeks, cleaned and sliced thin 3 cloves garlic, pressed 4 […]
Mulled Cider
2 quarts apple juice or cider Stick cinnamon Whole cloves Brown sugar to taste (or omit) 1 cup orange juice Juice of 2 lemons Heat well, but do not boil, cider and spices together. Add orange and lemon juice, and brown sugar to taste. Mix until sugar is dissolved. Serve hot.
Eggnog
Per Serving 1 egg, beaten 1 tabsp sugar 1 cup rich milk 1/2 tsp vanilla extract Pinch of salt Nutmeg Beat egg until frothy. Slowly beat in remaining ingredients. Pour through strainer to remove stray particles of egg. Grate fresh nutmeg liberally on each serving.
Baked Apples
4 large tart apples 1/2 cup brown sugar 2 tsp cinnamon Butter Half & half Wash and remove cores from apples, down to 1/2″ from the bottoms. Combine sugar and cinnamon and use it to fill the centers of the apples. Top with a dot of butter. Place apples in pan with 3/4 cup boiling […]
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