HONEY & ORANGE GLAZED HAM
10 lb (5 kg) fully or partially cooked bone-in smoked ham
10-15 whole cloves
1 cup golden yellow brown sugar
2/3 cup orange juice
1/3 cup BC honey
2 tbsp Dijon mustard
2 tsp orange zest
Method: Preheat oven to 325F. If the ham has thick skin, slice off the top layer, leaving about 1/4 inch fat on the meat. Place the ham with the fat side up on a rack in a roasting pan. With a sharp knife score the fat in a criss-cross pattern and poke cloves into each square. Pour water into the pan but it should not touch the ham. Place the ham in the oven and roast for 20 minutes per pound or for about 3-3 1/2 hours. To prepare the glaze: in a small saucepan stir together the brown sugar, the honey, the mustard, the orange juice and the orange zest. Bring to boil over medium heat and cook for 5 minutes. Remove from heat. About 45 minutes before the ham is done brush with some of the glaze. Continue to baste with glaze every 10 minutes until the ham is done. If cooking a raw ham the meat thermometer should read 135F (57C) when inserted into the thickest part of the ham, but not touching the bone. When ready; remove from the oven cover, let rest for 15-20 minutes. Carve the meat against the bone, always across the grain.
1/2 bag fresh cranberries
3 lg stalks celery
3-4 large carrots
1 large orange
1 can crushed pineapples
1 cup chopped pecans (or walnuts, your preference)
1 large (or 2 small) box raspberry, or raspberry-cranberry Jelly
1/2 cup sugar
1/4 cup water
Open can of pineapples and drain, saving the juice. Put aside. Mix the saved juice from the pineapples and 1 cup of cold water together.
Prepare Jelly according to directions, but where the directions call for 2 cups cold water, use the 1 cup cold water/pineapple juice mixture. Before you add the cold mixture to the hot, add the sugar to the hot Jelly mixture, and dissolve, then add cold water/pineapple juice mixture, combine well and refrigerate. Be sure to put into a large salad or mixing bowl.
Shred the carrots finely - put aside.
Finely chop celery with a knife or food processor. (I only like the flavour of celery, not the texture, so I use the blender to chop it up very fine)
Chop or crush walnuts
Grate orange peel with fine grater (a cheese grater will do).
Peel orange and clean as much of the pith (the white stuff) away as possible, and section by hand.
In a blender put the cranberries, one handful at a time into the water and chop finely. Add the orange sections and chop more coarsely (using the pulse button on your blender). Add to the Jelly mixture. Add all other ingredients to the Jelly mixture and mix well. Refrigerate over night.
Topping for salad:
You may top with whipped cream or Cool Whip, but I love this topping the best, it is a nice accent to the sweetness of the salad.
1 cup sour cream
1 cup real mayonnaise
Blend well and place by the tablespoonful on top of the gelled salad.