April 3, 2012: Honey Mustard Baked Ham with Apples and Inniskillin Riesling
Published Tuesday, April 3, 2012 8:55AM EDT
With Easter just around the corner, Chef Lynn Crawford shared these delicious recipes for a feast to remember on CTV's Canada AM.
Honey Mustard Baked Ham with Apples and Inniskillin Riesling
- 1 (8 to 10-pound) smoked ham, bone-in, skin on
- Kosher salt and freshly ground black pepper
- 2 Tbsp thyme leaves, chopped
- 2 Tbsp sage leaves, chopped
- 2 Tbsp parsley, chopped
- 3 Tbsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 cup (2 sticks) unsalted butter, cut in chunks
- 3 Gala apples, cored and thinly sliced
- 3-4 shallots, peeled and thinly sliced
- 2 garlic cloves, minced
- 1 1/2 cups apple cider
- 1/2 cup Inniskillin Riesling
- 1 cup honey
- 1 cup light brown sugar, packed
- 1 cup water
- 1/4 tsp whole cloves
- 2 cinnamon sticks
Preheat the oven to 300 F (148 C).
Put the ham in a large roasting pan, skin side up. Using a sharp knife score the ham with cuts across the skin -- about two inches apart and one-half inch deep. Cut diagonally down the slashes to form a diamond pattern. Season the ham generously with salt and pepper. Mix the herbs, mustard and oil to make a paste. Rub the herb mixture over the ham, making sure to get the flavour into all the slits. Bake the ham for two hours.
For the glaze, place a saucepan over medium heat. Add the chunks of butter, apples, shallots, garlic apple juice, brown sugar, water and spices. Slowly cook the liquid down to a chunky, syrupy glaze, about 40-50 minutes.
Pour the apple mustard glaze over the ham and continue to cook for about 1 1/2 hours, basting with the juices every 30 minutes. Set the ham on a cutting board to rest before carving. Serves 8-10.
Spiced Braised Carrots
- 2 Tbsp canola oil
- 1 tsp brown mustard seeds
- 2 tsp yellow split peas, lightly crushed
- 1 tsp turmeric
- 1/2 tsp paprika
- 20 curry leaves, fresh or dried
- 2 dried arbol chilies
- 1 1/4 pound heirloom carrots, peeled and thinly sliced crosswise
- 2 Tbsp unsalted butter
- 1/4 cup parsley leaves, chopped
Heat a skillet over medium-high heat. Add the oil and mustard seeds and toasted for about 30 seconds until they start to pop. Stir in the peas, turmeric, paprika, curry leaves, chilies and cook, stirring often, until fragrant, about 2-3 minutes. Add the carrots and 1 cup of water and bring to a boil. Reduce the heat to medium-low, cover the skillet and simmer until carrots are very soft, about 15 minutes. Uncover the pan and reduce the excess liquid. Stir in the parsley and butter and season well with salt and pepper. Serves 4-6.
Niagara Gold Cheesy Potato Gratin
- 5 Tbsp unsalted butter
- 2 cloves garlic, minced
- 6 large red bliss potatoes, about 2 1/2 pounds, peeled and cut into 1/8-inch rounds
- 2 cups heavy cream
- 1 sprig thyme
- 1 bay leaf
- Pinch nutmeg
- 1 cup Niagara Gold cheese, grated
- Salt and pepper
Heat the oven to 400 F (204 C). Butter an 8-inch square baking dish with one tablespoon of the butter. Combine the garlic, potatoes, remaining butter, thyme and bay leaf in a large saucepan over medium-high heat and bring to a boil. Season with salt, pepper and nutmeg and cook, stirring occasionally, until the potatoes are just tender and the mixture has thickened, about 10 minutes. Transfer the mixture to the baking dish and sprinkle the cheese over the gratin and bake until golden brown and bubble, about 30-40 minutes. Serves 4-6.
Coconut Cream Pie
For The Crust
- 1 1/4 cups all purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/3 cup sugar
- 1/4 tsp salt
For The Filling
- 1 1/2 cups sweetened shredded coconut
- 2 1/2 cups milk
- 1/2 cup sugar, plus 3 Tbsp
- 4 Tbsp cornstarch
- Pinch of salt
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 cup heavy cream
Preheat oven to 350 F (176 C). In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form. Transfer to a 9-inch tart pan with a removable bottom. Press evenly into the bottom and up the sides of the pan. Refrigerate for at least one hour while you make the filling.
Spread 1/2 cup coconut on a baking sheet and toast in the oven until golden brown, about five minutes. Set toasted coconut aside.
In a medium saucepan, heat 2 cups of the milk and remaining coconut until milk just begins to simmer. Remove from heat, cover and let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.
Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about three minutes. Cook, whisking for one minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.
Prick crust all over with a fork. Bake, until golden, 25 minutes. Remove from oven and allow it to cool.
In a medium bowl, whisk the cream with 3 tablespoons of sugar until soft peaks form.
To assemble the tart, sprinkle 1/4 cup of toasted coconut in crust. Spoon on the cooled filling, mounding it slightly in the centre. Sprinkle another 1/4 cup coconut on the filling, top with whipped cream and garnish with the remaining 1/4 cup coconut. Refrigerate until ready to serve. Serves 8.