Serves 6 to 8
Requires marinating time 3 hours to overnight
4 to 4½ lb. pork rib roast
2 heaping tablespoons ground cinnamon
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon freshly ground pepper
2 medium shallots, finely minced
4 small cloves garlic, pressed or minced
1 to 2 tablespoons low-sodium soy sauce
Serves: 12 to 18
1 butt end, bone in, fully cooked ham, also called “Ready to Eat”
2 cups bourbon
1 cup maple syrup
6 bruised cloves
20 to 30 whole cloves
2 tablespoons grated orange peel
1.Preheat oven to 325º.
2.Place ham on a rack, uncovered, in a shallow pan. Allow approximately 18 to 20 minutes per pound. Ham is ready when the internal temperature reaches 140º on a meat thermometer.
3.While the ham is baking, prepare the glaze. Combine the red wine, bourbon, maple syrup, bruised cloves, and orange peel in a saucepan and simmer slowly for 5 minutes. Set aside.
4.About ½ hour before the ham is done, remove it from the oven. Increase oven heat to 425º.
5.Remove the rind from the all but a collar around the narrowest end and bone.
6.Score the top fat diagonally into diamond shapes. Stud each diamond with a whole clove.
7.Brush the ham generously with the prepared glaze.
8.Lower oven temperature again to 325º and return the ham to the oven for about 30 minutes.
9.Remove the ham from the oven and brush again with the glaze.
10.Place on a platter, carve and serve.
Note: The smaller shank end may also be used if you want to feed fewer people.
Makes 30 tartlets
2 packages (15 cups each) frozen phyllo pastry cups
1 -4 oz. log goat cheese, room temperature
1 -5 oz. wedge Brie, room temperature
1 jar Tomato Ginger Jam
1 jar Bacon & Hot Pepper Jelly
1 jar Caramelized Onion Jam
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.