Baked Ham with Cranberry Curry Glaze


1 10-pound cooked ham, preferably shank end with bone
4 tablespoons butter
1/2 cup finely chopped onion
1 can whole cranberries
4 teaspoons curry
2 tablespoons light corn syrup


Preheat oven to 350 degrees. Rinse ham and slice off the tough outer skin, but leave behind most of the fat underneath it. Score the ham, cutting diagonal lines about 1/4 inch deep, all over the outside. Place the ham, fat side up in a roasting pan and place it in the oven.

Meanwhile, prepare the glaze. In a medium skillet over low heat, melt the butter. Add the onion, and cook, stirring occasionally, until onion is tender, about 5 minutes. Add cranberry sauce, curry and corn syrup and heat through. Set aside.

After the ham has cooked for about 1 hour, remove it from the oven and coat it with the glaze, making sure it gets into all the scored portions. Pour any remaining glaze into the pan.

Return ham to the oven and bake for about 1 hour more, brushing it with glaze every 20 minutes or so. If the ham begins to get too dark, cover it with foil.

When the glaze is well browned and the ham has reached an internal temperature of 130 degrees, remove from the oven. Place it on a serving platter and serve immediately.

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Delicious Dishes

Glazed Goose with Gravy

10-12 lb goose

2 cups boiling water
2/3 cup soy sauce
1 Tbsp celery seed
1 onion, thinly sliced
1 Tbsp white sugar

Combine marinade ingredients in a bowl and allow to cool to room temperature. Place your goose in a large resealable bag and pour the cooled marinade over the bird; turn to evenly coat. Refrigerate for 4 hours, turning every hour.

2 Tbsp canola oil
1 tsp salt
1 tsp freshly ground black pepper
2 tsp cinnamon
1 tsp garlic powder
1/4 cup cider vinegar
2 cups water
1 Tbsp soy sauce
1/3 cup honey
2 tsp cornstarch
2 Tbsp cold water

Bring the goose out of the refrigerator and discard the marinade.

Preheat the oven to 325 degrees and spray a shallow roasting pan with vegetable oil.

Rub the outside of the goose with the canola oil. In a small bowl mix the salt, pepper, cinnamon and garlic powder together; rub over the entire bird. Bake, uncovered for 30 minutes.

Meanwhile in a saucepan, combine the 2 cups of water with the cider vinegar, 1 tablespoon of soy sauce and honey. Bring to a rapid boil and simmer until it is reduced in half.

Bring the goose out of the oven after 30 minutes and brush the entire goose with the honey mixture; lightly sprinkle with salt. Place back in the oven and cook another 30 minutes.

Now cover the goose with foil and cook until done (1-1/2 to 2 hours) or when a thermometer reads 180 degrees.

When cooked, bring out of the oven and let it rest, covered for 20 minutes. DO NOT prick the skin when it is resting or you will loose all of your juice!

For the gravy, strain the pan juices and discard any fat. Mix the cornstarch with the water in a small saucepan and whisk until smooth. Now add the pan juices and bring to a boil, cooking for 2 minutes or so. Carve your goose and serve with the gravy.

NOTE: Our goose was a tough, old bird so I did the marinade as instructed. But instead of using the spices to season the bird (it had no skin), boiling the remaining ingredients and cooking the bird in the oven, I seasoned the bird with salt and pepper and put everything else straight into the crockpot and let it go long and slow making sure that I basted the bird whenever I thought of it. It ended up way more tender than the one we did in the oven 2 weeks ago.

My Ultimate Chocolate Chip Cookies

I found this recipe at Foodie at Fifteen (now 18)


1 cup unsalted butter, melted
1 1/2 cup packed dark-brown sugar
2 cups bread flour
1 tsp baking soda
1 tsp salt
2 tsp pure vanilla extract
1 large whole egg, plus 1 large egg yolk
8 oz. Ghirardelli 60% Cacao Bittersweet Chocolate Chips
4 oz. chopped pecans
fleur de sel or other fine salt


Combine the melted butter with the sugar over medium speed in a stand mixer.

Sift together the flour, salt and baking soda.

Add the egg and yolk, and vanilla extract to the stand mixer.

Very slowly add your flour mixture.

Add the chocolate and pecans and mix until combined.

Chill the batter thoroughly in the fridge.

Preheat the oven to 325 degrees F.

Scoop the batter in huge, even, spoonfuls onto parchment paper.

Sprinkle with fleur de sel or other fine salt.

Bake for 18 minutes.

Cool for 15 then enjoy!

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This month we're on the hunt for the ULTIMATE CHOCOLATE CHIP COOKIE recipe. Check out the what we've come up with and place your votes...