Baked Holiday Ham with Cranberry-Wine Compote
• 2 teaspoons peanut oil
• 2/3 cup chopped onion
• 1/2 cup chopped celery
• 1 cup red wine
• 1 cup honey
• 1/2 cup sugar
• 1 package (12 ounces) fresh cranberries
• 1 fully cooked smoked ham (10 pounds)
• whole cloves
• kumquats and currant leaves for garnish
For Cranberry-Wine Compote, heat oil in a large saucepan over medium-high heat until hot; add onion and celery. Cook until tender, stirring frequently. Stir in wine, honey and sugar; bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Cool completely.
Carefully ladle enough clear syrup from cranberry mixture into glass measuring cup to equal 1 cup; set aside. Transfer remaining cranberry mixture to small serving bowl; cover and refrigerate.
Slice away skin from ham with a sharp utility knife. (omit step if meat retailer has already removed skin)
Preheat oven to 325 F. Score fat on ham in diamond design with sharp utility knife; stud with cloves. Place ham, fat side up, on rack in shallow roasting pan.
Bake, uncovered, 1 and 1/2 hours. Bake 1 to 2 hours more or until meat thermometer inserted into thickest part of ham, not touching bone, registers 140 F., basting with cranberry-wine syrup twice*
Let ham stand for 10 minutes before transferring to warm serving platter. Slice ham with large carving knife. Serve warm with chilled Cranberry-Wine Compote. Garnish if desired.
Makes 16 to 20 servings.
*Total cooking time for ham should be 18 to 24 minutes per pound.
Cranberry Orange Game Hens With Vegetable Stuffing
- 4 small Cornish Game Hens (16 ounces each)
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 2 cups bread stuffing mix
- 1 teaspoon poultry seasoning
- 1 cup chicken stock or broth
- salt and pepper
- 1 cup fresh or frozen cranberries, chopped
- 1 cup (12 oz jar) sweet orange marmalade
- 1/4 cup water
- 1 teaspoon lemon juice
- lemon wedges for garnish (optional)
Remove as much fat as possible from game hens. Combine carrot, celery, stuffing mix, poultry seasoning and chicken stock. Season with salt and pepper. Fill cavity of each hen with stuffing; place on roasting pan. Bake at 400 F for 45 minutes.
Meanwhile, prepare sauce. In medium saucepan, combine all sauce ingredients. Cook over medium-high heat for 5-8 minutes until cranberries have released their juice. Set aside.
Remove game hens from oven. Spread sauce over top and sides of hens. Reserve any extra sauce to serve later with hens. Return hens to oven and continue baking 10 to 15 minutes.
To serve, place game hens on 4 serving plates. Spoon onto each plate. Spoon additional sauce over hens. Garnish with lemon wedges, if desired.
Makes 4 servings.
Whole Beef Tenderloin
A whole beef tenderloin can range in weight from 5 to 9 pounds. To ensure that the beef tenderloin will be tender, it must be trimmed. Trim excess fat and the silver-skin, which is the thin, tough, silvery membrane that runs along the surface of the beef can weigh 2 pounds or more, depending on the size of the tenderloin. For a generous serving we recommend 1/2 pound per person. The fact that there is some waste should be taken into consideration.
Prep: To cook evenly, the tenderloin should not be cold. We recommend letting the tenderloin stand for 1 hour, loosely covered outside the refrigerator. Your roast can be tied. This will help with even cooking. Preheat oven to 500 degrees F. Place tenderloin in a shallow roasting pan. Pat the outside dry with a paper towel and place 2 pats of butter across the top of the tenderloin.
Cook Time: Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove tenderloin from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
*Make sure your oven is clean or the high temperature will cause it to smoke.
Pork Tenderloin with Apple-Raisin Sauce
- 4 tablespoons butter or margarine, divided
- 5 pounds pork tenderloin cutlets
- 1/2 cup canned chicken broth
- 1 tablespoon cornstarch
- 1 cup chopped onion
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon dried rosemary leaves
- 1 cup prepared chunky applesauce
- 1/2 cup white wine worcestershire sauce
- 1/3 cup raisins
- 1/2 cup whipping cream
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add pork and cook about 2 1/2 minutes per side or until no longer pink in the center. Transfer pork to serving plate. Cover and keep warm.
Combine chicken broth and cornstarch in small bowl; stir until smooth. Set aside.
Melt remaining 2 tablespoons butter in the same skillet over medium heat. Add onion, garlic, and rosemary; cook and stir 2 minutes. Add applesauce, white wine worcestershire sauce, raisins and chicken broth mixture; bring to a boil. Gradually stir in whipping cream. Return to a boil.
Pour sauce over pork slices and serve immediately.
Makes 6 servings.
New England Roast Turkey
- 1/4 cup butter
- 1 large onion coarsely chopped
- 4 ribs celery, sliced
- 1 granny smith apple, coarsely chopped
- 1 package (11 ounces) diced dried fruit mix
- 3/4 cup slivered almonds
- 1/3 chopped fresh parsley
- 1/8 teaspoon ground cloves
- black pepper
- 1 whole turkey (12-14 pounds)
- 6 medium sweet potatoes, peeled and cut into 1 inch pieces
- 8 carrots, thickly sliced
- 5 large shallots, peeled
- 1/3 cup dry white wine
Preheat oven to 325 F. Melt butter in a large saucepan over medium heat. Add onion; cook and stir 8 minutes or until tender. Remove from heat; stir in celery, apple, dried fruit, almonds, parsley and cloves. Add salt and pepper to taste.
Place fruit mixture in turkey cavity. Tie turkey legs together with kitchen string. Place turkey, breast side down, on rack in large oiled roasting pan. Season with salt and pepper, if desired. Add 1/2 cup water to pan. Bake, uncovered, 1 1/2 hours.
Remove turkey from roasting pan; remove rack. Place turkey, breast side up, in roasting pan. Arrange sweet potatoes, carrots and shallots around turkey; season with salt and pepper, if desired. Baste turkey with pan juices. Add wine to roasting pan. Bake 2 to 2 1/2 hours or until turkey is tender and thermometer inserted in the thickest part of thigh registers 180 F. Baste with pan juices after every 30 minutes of baking.
Transfer turkey to cutting board; tent with foil. Let stand 10 minutes before carving. Drain vegetables and place in food processor container; process until smooth. Place fruit stuffing in serving bowl. Serve turkey with vegetable puree and fruit stuffing.
Heartland Crown Roast of Pork
- 1 (8-9 pound) crown roast of pork
- 1 pound ground pork, cooked, drained
- 5 cups dry bread cubes
- 1 can (14.5 ounces) chicken broth
- 1 cup walnut halves, toasted
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon pepper
- 2 cups sliced fresh or thawed frozen rhubarb
- 1/2 cup sugar
Place roast in shallow pan. Roast at 350 F until temperature on meat thermometer reaches 155 F, about 1.5 hours. Remove roast from oven. Let stand 10 minutes before slicing to serve.
Meanwhile, combine ground pork, bread cubes, broth, walnuts, onion, celery and seasonings; mix well. Combine rhubarb and sugar in a medium saucepan; bring to a boil. Pour over bread mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover; bake at 350 F for 1.5 hours. Serve with pork roast.
Makes 16 servings.
Cider-Glazed Cornish Hens
- 6 Cornish Hens
- Freshly Ground Pepper
- 1 Quart Apple Cider or Juice
- 1 Cinnamon Stick
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Honey
- 1 Tablespoon Dijon-style Mustard
- 1 Tablespoon Red Wine Vinegar
Preheat oven to 375 F. Wash hens and pat dry with paper towel. Season inside and out with salt and pepper. Tie legs together and fold wings back. For glaze, place cider with cinnamon stick in medium saucepan; boil until reduced to 1 cup. Remove cinnamon stick and stir in butter, honey, mustard and vinegar. Boil until thick, syrupy and translucent.
Place hens in shallow roasting pan. Roast hens, brushing with glaze, 55 to 60 minutes or until golden and tender.
Makes 6 servings.
Roast Leg of Lamb
- 3 tablespoons coarse-grained mustard
- 2 cloves garlic, minced
- 1 1/2 teaspoons freshly ground black pepper
- 1 leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)
- mint jelly (optional)
*For more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout the roast with the tip of a sharp knife; insert garlic slivers.
Preheat oven to 400 F. Combine mustard, garlic, rosemary and pepper. Rub mustard mixture over lamb. Place roast on meat rack in shallow, foil-lined roasting pan. Insert meat thermometer in thickest part of roast. Roast for 15 minutes. Reduce oven temperature to 325 F; Roast 20 minutes per pound until the thermometer registers 145 F for medium.
Transfer roast to carving board; tent with foil. Let stand 10 minutes before carving. Temperature will continue to rise 5 F to 10 F during stand time.
Cut strings; discard. Carve roast into thin slices; serve with mint jelly, if desired.
Makes 6 – 8 servings.
Prime Rib/Standing Rib Roast
A full prime rib roast consists of 7 ribs, close to 15 pounds. This is enough to feed 14 people or more depending on how big of eaters they are. For a generous serving of roast, figure on 2 people per rib. Anything less than a 3 rib roast, should be treated as a thick steak and is not recommended for a roast.
The following directions are only a guideline, an accurate meat thermometer is a must!
Prep: To cook evenly, the roast should be brought to room temperature. Cut and tied refers to the bones being cut away and tied back on, this will help in even cooking and carving. Preheat oven to 450 degrees. Place roast rib side down in a baking dish at least 3 inches deep. Place pats of butter across the top of the roast.
Cook Time: Sear the roast for 15-20 minutes( 450 degrees), then turn the oven down to 325 degrees for the additional cooking time. Continue to cook the roast at approximately 15 minutes per pound, basting every 1/2 hour.
About a 1/2 hour before the estimated end of the roasting time begin checking the internal temperature with a meat thermometer. Insert the thermometer so that it is in the thickest part of the beef, not resting in fat or touching bone. Remove the roast from the oven (temperature will rise 5-10 degrees) and let stand as follows:
Medium Rare: Remove from oven when internal temperature reaches 120 degrees and let stand covered with foil for 15-20 minutes.
Medium: Remove from the oven when internal temperature reaches 130 degrees and let stand covered with foil for 15-20 minutes.
Medium Well: Remove from the oven when temperature reaches 140 degrees and let stand covered with foil for 15-20 minutes.