2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
3 tablespoons brown sugar
6- 8 tablespoons melted unsalted butter
Pinch of salt
1 tablespoon softened unsalted butter
24 oz cream cheese, softened
1 cup brown sugar
1 ½ cups pumpkin puree
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon ground cinnamon
4 large eggs
Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced
8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved
3 small leeks, sliced
2 potatoes, peeled and diced
7 cups of water
1¼ cup hot milk
2 tablespoons butter
2 tablespoons cake flour (all-purpose is fine)
1 whole clove
1 teaspoon sea salt
1 teaspoon white pepper
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.
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