Warm weather is upon us – slices of glazed ham would be scrumptious with your salad!


S


alads come in so many different varieties these days. It seems to me like every dish consists of something served with salad. In keeping with what appears to be the norm, office workers here came up with a sugges- tion: fresh baked ham with salad. Well why not? The aroma of the warm, oven-cooked meat is ex- tremely intoxicating. My mouth was watering at the very thought of tak- ing my first bite.


Ian Leatt Foodies


When it comes to glaz- es, you simply need to ask yourself what flavours go well with ham, and also plan to add a product that will caramelize meat. Flavour combinations of


fruit and vinegar are always popular; fruit that goes well with pork includes apricot, orange, apple or pear, plum or cherry. Vinegar or vinegar substitutes include balsamic vinegar, cider vinegar, port or red wine or or- ange juice. Add a combination of the above to brown sugar, maple syrup or honey and you can see how easy it will be to make your own world-beating ham glaze.


Ingredients for glaze


16-pound piece of ham, with the bone Zest of 3 oranges Juice of 3 oranges


2 teaspoons powdered mustard 1 teaspoon of cloves 6 ounces of honey 3 ounces of maple syrup


Heat the honey in a small saucepan for 5 minutes or until dark brown, then add the maple syrup, orange juice and zest, mustard and 1 teaspoon of cloves. Cool to room temperature. Pre-heat the oven to 180 C.


Clean the ham thoroughly. Then, using a small,


sharp knife, firmly score a zigzag line around the base of the ham. Make sure you cut right through the skin and into the fat. Next, cut a series of parallel lines, each


What tastier way to top your fresh salad than with glazed ham?


starting on the top of the ham and extending down the two sides. Along each line, run the knife under the skin and over the top layer of fat lying just beneath. Use your fingers to make a gap between the skin and the fat, and peel the skin back as you go. Keep work- ing your fingers along the ham, pushing the skin away from the fat. The skin should peel away, leaving the fat in one piece. Finally, remove any remaining skin from the ham. Use a long sharp-bladed knife to carefully trim any excessively thick layers of fat. Ideally the fat should be at least 2 inches thick all over the ham. Again using your knife, score the fat in a crisscross pattern making diamonds about 6 inches 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 roasting pan. Half


fill the roasting pan with water and brush the ham lib- erally with half of the cooled glaze. Your ham needs 10 minutes per pound or 150 minutes 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 remain- ing glaze over the ham. Do this every 10 minutes for a full leg of ham.


After the required cooking time, remove the ham from the oven and allow it to return to room tem- perature. Carve the ham at a slight downward angle, so that every slice is rimmed with a succulent layer of glaze.


You’ve prepared the salad on individual plates in ad- vance. Now loosely place the ham on top, with a little orange zest to finish it off.


Ian Leatt is general manager of Pegasus Publications.


Five Concerts • 15 Artists A Canada 150 Project


Enjoy the JOY OF MUSIC on Tuesday, May 23rd at 7 p.m. with • the Executive Big Band, • the Chamber Orchestra of St. John’s College • and the Rupertsland Brass Band.


May 23 - June 2 • 2017


Enjoy the MAGIC OF MUSIC on Thursday, May 25th at 7 p.m. with • the Happy Homesteaders, • Valerie Pearson with piano, family & friends • and the Westwood Community Band.


Enjoy the POWER OF MUSIC on Monday, May 29th at 7 p.m. with • the Assiniboia Concert Band, • the Winnipeg Male Chorus • and the Dixie Beats Dixieland Band.


All concerts 7 pm STURGEON CREEK UNITED CHURCH


207 Thompson Drive Winnipeg • MB


Tickets $12 each concert Available at the door, and


McNally Robinson


Media Sponsors: SENIOR SCOPE, CJNU,


LIFESTYLES 55 Assisted by the


Enjoy the LOVE OF MUSIC on Wednesday, May 31st at 7 p.m. with • the Winnipeg Golden Chordsmen Chorus, • the Blaskappelle German Club Band • and the Northwinds Community Band


Enjoy the CELEBRATION OF MUSIC on Friday, June 2nd at 7 p.m. with


• the Winnipeg Mandolin Orchestra, • the Friday Morning Concert Band • and the Murray Riddell Big Band.


Music performed by Seniors and Friends for Seniors and Friends


May 2017 www.lifestyles55.net 7


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