smart | detour


pane, I would find mysel f slowly stirred to wakefulness by the aromas wafting into my room. Living with my Gran drove


my taste buds insane. How many times would I stumble out of the bedroom to be at- tacked by myriad aromas com- ing from the kitchen? My taste buds would go


crazy, anticipating the deli- cacy I was about to eat. Gran, I should explain, had a way of making something out of nothing, bless her. “It’s the honey, Ian,” Gran


Foodies Ian Leatt


would say. “Pardon?” I would inquire. “It’s the honey that is making your mouth water. It’s honey stimulating your tastebuds and whetting your appetite. Not only that, it tastes good. And it will coat that irritated throat of yours.” “Thanks Gran,” I would reply. She was


always thinking of me. But is honey simply a tasty but empty treat? Far from it. One of the true pleasures in using honey is


discovering the different floral varieties that lend their flavour to honey. Every honey pot is different in its appearance and quality, and experimenting with their unique taste will help you find one with special appeal for you. Te uses and benefits of honey in foods


are as diverse as its floral varieties and places of origin. If you can learn about your honey’s origins, it is almost like acquiring wine knowledge through wine-tasting and getting information on each wine’s origin, quality and worth.


Ham it up with your friends and host a Friendsgiving gathering O


n cold, blustery, wet mornings, lying in bed half asleep as the wind and rain thrashed against the window


Honey and Orange Glazed Ham A beautiful centrepiece of any buffet, a


roasted ham needs little to tart it up. Cooked with a stunning glaze, it re- mains a firm family favourite across the province, with good reason. To decide on a glaze, you


need simply to select a flavour that goes well with ham, then add something that will cara- melize meat. Combinations of fruit and


vinegar are always popular: fruits that go well with pork include apricot, orange, apple or pear, plum or cherry. Vinegar or vinegar substitutes include balsamic vinegar, cider vinegar, port or red wine, or orange juice.


Add brown sugar, maple syrup or honey


to these combinations and you’ve made your own world-beating ham glaze. See for yourself how easy it is.


Ingredients


16-pound piece of ham with the bone Zest of 3 oranges Juice of 3 oranges 2 tsps. powdered mustard 1 tsp. of cloves 200 ml honey 100 ml maple syrup


Heat the honey in a small saucepan for five


minutes or until dark brown, then add the maple syrup, orange juice and zest, mustard and one teaspoon of cloves. Cool to room tem- perature. Pre-heat oven to 180 C. Clean the ham thoroughly. Using a small


sharp knife, firmly score a zig-zag line around the base of the ham, making sure you cut right


Heavenly honey-glazed ham: a perfect offering for your next dinner party.


through the skin and into the fat. Take your knife and, starting at the other end of the ham, run the knife under the skin and over the top layer of fat that lies just beneath. Using your fingers to make a gap between


the skin and the fat, peel the skin back as you go. Keep working your fingers along the ham, pushing the skin away from the fat. Te skin should peel away leaving the fat in one piece. Finally, remove all the skin from the ham. Use a lon,g sharp-bladed knife to carefully


trim any excessively thick layers of fat. Ideally, the fat should be at least 5 mm thick all over the ham. Again, use your knife to score the fat in a


crisscross pattern, making diamonds about 1½ cm long. Do not cut into the flesh. When you have finished, stud the centre of each diamond with one clove. Place the ham on a rack in a large roast-


ing pan. Half fill the roasting pan with water and brush ham liberally with one half of the cooled glaze. Your ham needs a cooking time of 10 min-


utes per pound or 15 minutes a pound for a full leg. You will need to baste the ham often. After the first 30 minutes, spoon some of the juices over the ham, then use a large pastry brush to spread some of the remaining glaze across the ham. Do this every 10 minutes for a full leg of ham. After the cooking is complete, remove the


ham from the oven and let it return to room temperature. Carve the ham at a slight down- ward angle so that every slice is rimmed with a succulent layer of glaze. Enjoy. Happy Friendsgiving, everyone. Ian Leatt, a former chef in Jersey, the Chan-


nel Islands, is General Manager at Pegasus Publications.


30 AND UNDER? Understanding Good Health


Get Soundcheck’d with the WSO! Attend any $15


regular season HOW DOES IT WORK?


• Soundcheck members can order a $15* ticket to any WSO regular season concert. One guest can accompany the member for an additional $25*.


• Tickets can be purchased in the two weeks leading up to a concert or purchase a season pass and book your tickets at any time.


• All Soundcheck members are eligible for special events and perks throughout the season.


*Subject to a Concert Hall Sustaining Fee applied to each ticket. concert for only AM I ELIGIBLE?


• Everyone 30 years of age or younger is eligible for this free program. Full time students over 30 are also eligible.


HOW DO I APPLY? • Apply online at wso.ca/soundcheck/


• For more information, contact us at 204-949-3999 or soundcheck@wso.mb.ca


Soundcheck sponsored by


Is it time for a Health Coach? For a free consultation, contact Patti at 204-997-2031


333 St Mary Ave, Winnipeg, MB patti@aliveandaware.ca


WSO Box Office 204-949-3999 I wso.ca November 2014 www.smartbizwpg.com Smart Biz 19


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