Main Meals Recipes

1 Smoked ready-to-eat ham, -13 to 15 pounds 2 To 3 bottles gingerale 3 c Dry white wine GLAZE: 5 tb Dijon mustard 1/3 c Honey 1/3 c Real maple syrup SAUCE: 1 1/4 c Chicken stock 3 tb Real maple syrup 2 tb Dijon mustard 2 ts Cornstarch

Remove the rind and score with diagonal cross-cuts. Put ham in a close fitting kettle and cover with gingerale. Bring to boil, then simmer for 20 to 30 minutes. This step removes the too salty taste and adds a delicate flavor. Drain the gingerale, add ham to a roasting pan and pour the wine over it. Cover with foil and bake at 350~ for 1 hour. Combine the glaze ingredients. After the ham has baked 1 hour, brush the ham with the glaze, using all of the mixture. Return ham to oven (uncovered) and bake an additional 1-1/2 hours, or until internal temp reaches 140~. Baste occasionally after the glaze has "set", about 45 minutes. If the glaze gets too dark before the temp gets to 140 degrees, tent the ham with foil. When ham is done, transfer it to a serving plate and loosely cover with foil to keep warm. Skim the fat from the juices, reserving all the juice and caramelized bits from the glaze. Heat this to a boil along with 1 cup of the chicken stock (reserving 1/4 cup), syrup and mustard. Dissolve the cornstarch in 1/4 cup of reserved chicken stock and whisk it into the sauce to thicken. The sauce should be a rich dark color. Strain and pour into a gravy boat. Serve the sauce over the ham.

Note: NOTE *** In step 1, "close fitting kettle" means the tightest fitting kettle you can fit the ham into, so it takes less gingerale to cover it.

10 tb Black pepper 10 tb Paprika 5 tb Chili powder 5 tb Red pepper 5 tb Garlic powder 3 tb Celery salt 1 tb Dry mustard ------------------FINISH SAUCE--------------------- 32 oz Hunt's Ketchup 8 oz Soy sauce 4 oz Worcestershire sauce 1 tb Garlic powder 8 oz Apple cider vinegar 4 oz Apple juice 1 tb White pepper or to taste

Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add in finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side.

Note: TIP: Don't rush the cooking process.

418 g Canned pink Alaska salmon 430 g Frozen broccoli -- cooked and drained 150 ml Dry white wine 2 tb Freshly chopped parsley 15 g Cornflour 175 g Gruyere or Edam cheese -- thinly sliced

Pre-heat the oven to 190C, 375F, Gas mark 5. Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes. Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth. Heat gently, stirring all the time until the sauce thickens. Pour over the salmon and broccoli. Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted. Serve immediately. Serves 4. Approx. 395 kcals per serving

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