Lise’s Ham

Denis Martel — Sun, 18 Apr 2010 13:52:43 +0000

My friend Lise is a great cook and it’s always a pleasure to go for dinner at her place.

Her sauces are particularly delicious. I wish I could make them as well but unfortunately it is not the case!

I ate this ham for the first time when Lise invited us for an Easter Brunch. I found it great not only because of the taste but also because it is so easy to prepare.

Ingredients:

Ham about 2.5 to 3 kg
Olive oil
One can of pears
250 ml maple syrup
Some cloves
One orange sliced and then cut in two
250 ml honey or brown sugar
Ground cinnamon and ginger

Method:

Place the ham in a pan, skin facing up, and rub it with oil
Bake the ham for 45 minutes at 325⁰F
Take out the ham from the oven and remove the skin but leaving the fat
Cut the fat in squares diagonally, about 2 cm
Using the cloves, stick the pears and oranges on each square
Mix the other ingredients and pour over the ham
Bake another 45 minutes, brushing the sweet sauce on top every 10-15 minutes

Fruit Jam

Denis Martel — Tue, 13 Apr 2010 00:52:08 +0000

The berries can be cooked whole.

You can mix peaches and mangoes together.

The leftover syrup taste great on vanilla ice cream.

Ingredients:

2.5 kg of fruit (strawberry, raspberry, peach or pear cut in pieces)
2 kg white sugar
350 ml water (for method two only)

Method one for berries:

The night before, cover the berries with sugar
The next day, drain the liquid from the berries. Bring liquid to a boil.
Diminish liquid by half, add the berries to the liquid
Boil for 15 minutes and remove the foam on top
Place the fruit in seal-able sterilized jars and top up with liquid
Cover with lid and wait for 2 hours. For the jars that do not seal properly they must either be kept in the refrigerator or placed in a large pot of boiling water for one hour

Method two for peaches and pears:

In a large deep pot, melt the sugar in water using low heat and steering frequently
Bring to boil for about 10 minutes and remove the foam on top
Add fruit and cook for about 20 minutes
Put the fruit in seal-able sterilized jars, top up with liquid
Cover with lid and wait for 2 hours. For the jars that do not seal properly they must either be kept in the refrigerator or placed in a large pot of boiling water for one hour

Method three for a thicker jam:

In a large pot, break the fruit apart with a potato masher
Cook for about 15 minutes
Add sugar (if cooking pears or peaches, you may want to add 5 ml grounded cinnamon or nutmeg)
Cook for another 15 minutes

Pears – Let's Cook Together

Lise’s Ham

Fruit Jam