​Serves 6 to 7
3 to 4 cups leftover baked or roasted potatoes, cubed
4 to 6 cups chicken or vegetable broth
2 tablespoons olive oil
1 large onion, chopped
3 stalks celery, chopped
3 medium carrots, cut into ¼ inch rounds
2 to 3 cups leftover smokey baked ham, chopped
4 tablespoons shredded cheddar cheese

Directions

1. Place the potatoes in a large sauce pan/soup pan with broth. Bring to a boil, reduce heat and simmer for 10 minutes.
2. When appropriate temperature, puree about half of the potato and broth mixture in a blender or processor, depending on how chunky you want your soup.
3. While potatoes and broth are simmering, sauté onions, celery and carrots in olive oil, until softened – about 15 minutes.
4. Add pureed mixture, the sautéed vegetables and the ham into the soup pot. Bring all to boil and immediately reduce heat to a simmer for 15 minutes.
5. Add the cheddar cheese, stir briefly and serve.

Serves 12 plus
 
1 -9 lb. bone-in cooked ham in natural juices, room temperature
10 whole allspice berries
10 whole cloves
10 whole black peppercorns
4 cups thawed frozen cranberries
1½ cups pinot noir
1 cup brown sugar, loosely packed
1 cup honey
1 cup fresh blood orange juice
Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons
2  sprigs fresh rosemary
1 small cinnamon stick
Extracted seeds and the pod of 1 vanilla bean (see note)
 

1. Preheat oven to 275°.
2. Place the ham in a roasting pan and cover tightly with aluminum foil.  Place roasting pan into the oven for approximately 2 hours, until the internal temperature of the ham reaches 100°.
3. While the ham is warming, combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
4. In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
5. Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla seeds and pod halves. Transfer mixture to a bowl and let cool.
6. When the ham is fully heated, brush the ham on every available surface with the cranberry-blood orange sauce.  Reserve the remaining sauce for serving.
7.  Place the ham back into the oven for another 10 minutes uncovered.
8. Move the ham to a serving dish and slice as required.

 
Note: Using the tip of a sharp paring knife, cut the bean in half.  Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds.  Repeat with the other half.

​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.

​Serves: 2
 
2 spinach tortillas
2 heaping tablespoons of tzatziki
2 slices of Provolone cheese
4 slices of ham or 4 heaping tablespoons of diced ham
2 bunches of pea shoots, or rainbow sprouts
8 to 10 strips of bell pepper
4 tablespoons chopped tomato
4 to 6 crisp lettuce leaves
 
Lay the tortillas out flat on a work surface. Divide the tzatziki between the two tortillas, spreading it across half of each tortilla. Cover the tzatziki with the slices of cheese and top with the ham. Add a bunch of pea shoots or sprouts to each tortilla.  Top with the peppers and tomato.  Crown with the lettuce leaves. Fold the uncovered side of the tortilla up over the edge of the filling, then roll the tortilla from one side making a cylindrical shape of the whole.