Inch Diamond Coated

By · Monday, March 30th, 2009

Inch Diamond Coated

This dazzling peppered ham fruit is one of the most popular recipes in the history of the classic Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Delicious and relatively easy to prepare, is a postcard perfect cross course that will be remembered for years. Serves 20, and leftovers can be used to make croque-monsieur, Quiche Lorraine, or baked beans and ham.

Glazed ham with apricots and prunes:

Suffice it to often glossy baked ham, and cut the meat thinly to serve.

 • 1 ready to eat, with ham bone (12 to 16 lb)
 teeth • Whole, to cover the surface of the ham
 • 1 / 4 cup Dijon mustard
 • 1 cup dark brown sugar
 • 3 cups apple juice
 • 1 / 2 pound dried apricots
 • 1 cup Madeira wine
 • 1 / 2 pound pitted prunes

1. Preheat oven to 350 ° F. a

2. Peel the skin from ham and trim the fat, leaving a 1/4-inch layer to protect the meat. With a knife sharpening, score fat in a diamond shape.

3. Set the ham in a shallow roasting pan, insert a whole clove at the point of each diamond cross and Pat mustard evenly over the top and sides of ham. Sprinkle the surface with brown sugar and pour apple juice in the bottom of the pan.

4. Bake the ham for 1 1 / 2 hours, basting frequently.

5. Combine apricots and Madeira wine in small saucepan. Bring to the boil, cover and remove from heat.

6. Thirty minutes before the end of cooking, add apricots, cooking liquid and plums raisins to the roasting pan and continue cooking to baste.

7. Transfer the ham in a large bowl. Decorate the top of the ham with apricots and prunes raisins, joining them with toothpicks. Skim fat from pan juices and discard. Pour the juices into a sauce boat. Serve the ham with the pan juices and favorite mustards and chutneys.

Silver palate Best gratin potatoes

This dish can be assembled ahead of time.

 • 2 cups heavy cream
 • 1 cup milk
 • 7 cloves garlic, crushed
 • 2 sprigs fresh rosemary
 • 4 sprigs fresh thyme
 • Salt and white pepper to taste
 • 6 Idaho potatoes (about 3 pounds), peeled
 • 2 tablespoons butter

1. Preheat oven to 375A ° F.

2. Bring the cream, milk, garlic, rosemary, thyme, salt and pepper to a minimum simmer and cook for 30 minutes. Strain into a bowl, discarding the herbs and garlic. Reserve.

3. While boiling the mixture, cut the potatoes 1/8-inch thick rinse with cold water, drain and pat dry.

4. Grease a 9x13x2-inch gratin dish with 1 tablespoon butter. Arrange a layer of potatoes in the ranks, overlapping slightly, season with salt and pepper. Pour 1 / 2 cup cream mixture over the potatoes. Repeat the process twice, then cover with remaining cream mixture. Point with the remaining butter, cover with foil.

5. Bake for 45 minutes and remove foil. Bake, uncovered, until browned, about 45 minutes.

Suggested wine:

From Signature Series gold medal Tamayo Family Vineyards, rose Serve the rich and alive Celebration 2006, and the delicious fruity and Bailey, 2008 Viognier.

For more information click on: http://www.tamayofamilyvineyards.com/

© 2008 -Suzanne de Cornelia. All worldwide rights apply. This article may be reprinted on websites as long as the entire article, including website link and resource box below are included and unchanged. Suzanne de Cornelia is a freelance writer, and author of “French Heart.” Contact Suzanne on Facebook, or Twitter @SuzanneDeC. And click-on her site now for a blogroll of free and fascinating resources: http://suzannedecornelia.com/

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