Glazed Ham with Glaze Variations Glazed Whole Turkey Ultimate Smoked Turkey Roast Goose with Apples Pecan Cornbread Stuffing Glazed Ham with Glaze Variations 1 3-4 pound smoked ham - boneless ½ cup water glaze - see below Jalapeño Ham Glaze ½ cup jalapeño jelly 1 tablespoon fresh cilantro -- chopped 1 tablespoon lime juice -- fresh Orange-Spiced Ham Glaze ½ cup orange marmalade 2 tablespoons honey mustard ¼ teaspoon ground allspice 1/8 teaspoon ground red pepper Gingery-Pineapple Glaze & Sauce 2 tablespoons rice wine vinegar 2 cloves garlic -- crushed 2 teaspoons fresh ginger root -- finely chopped 1 12 ounce jar pineapple preserves 1 tablespoon dry mustard Do not preheat oven. Place ham (straight from the refrigerator) on rack in shallow roasting pan. Insert meat thermometer into thickest part of ham. Add water. Cover pan tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325° F oven for 19 to 23 minutes per pound or until meat thermometer register 135°F. Meanwhile, prepare desired glaze. Remove aluminum foil, and spread glaze over ham 20 minutes before the end of cooking time. Remove ham when meat thermometer registers 135°. Let ham stand 10 minutes, or until thermometer registers 140°. Carve ham into slices. Jalapeño Ham Glaze In a 1 cup glass measure, combine ½ cup jalapeño jelly, 1 tablespoon chopped fresh cilantro and 1 tablespoon fresh lime juice. Cook on High in microwave oven for 45 seconds to 1 minute, or until jelly is almost completely melted, stirring halfway. Cool to thicken slightly. Brush glaze over ham several times during the last 20 minutes of cooking. Makes 1/3 cup. Orange-Spiced Ham Glaze In a small bowl, combine ½ cup orange marmalade, 2 tablespoons honey mustard, ¼ teaspoon ground allspice and 1/8 teaspoon ground red pepper; mix until well blended. Spoon glaze over ham 20 minutes before end of cooking time. Makes 2/3 cup. Gingery-Pineapple Glaze And Sauce In a small saucepan, combine 2 tablespoons rice wine vinegar, 2 cloves garlic, crushed, and 2 teaspoons finely chopped fresh ginger. Cook 3 minutes over low heat. Add 12-ounces jar pineapple preserves and 1 tablespoon dry mustard; cook 4 minutes, stirring occasionally. Glaze Spoon ¼ cup pineapple mixture over ham 20 minutes before end of cooking time. Sauce Dissolve 1 teaspoon cornstarch into ¼ cup water; add to remaining pineapple mixture. Cook and stir 1 minute, or until thick and bubbly. Serve with ham. Makes 1/4 cup glaze and 1 cup sauce. Glazed Whole Turkey Roast the turkey as directed, very lightly seasoned with simple salt and pepper, and brush the glaze on during the final hour of cooking. It will burn if you add it at the beginning. Baste the bird with pan juices only before you brush the glaze on. 1 whole turkey, rinsed and patted dry Salt and pepper for seasoning Vegetable oil or butter for brushing Season the turkey very lightly with salt and pepper. With a pastry brush or paper towel, lightly pat the bird with butter or vegetable oil. Cover the breast with a few layers of foil. Place in a roasting pan and roast at 325°. Glaze Ingredients: 2 cups maple syrup 1/3 cup brown sugar 1 cup apple juice 1 cup cranberry juice Zest from one orange, finely minced Juice from one orange ¼ cup vegetable oil Place all ingredients in a small saucepan and bring to a bowl. Reduce to simmer and cook until the liquid is syrupy and has reduced in size to about three cups; about twenty minutes. When the turkey has one hour left of roasting time, remove the foil and brush the glaze over the entire bird. Return the bird to the oven and finish cooking. Glaze it once more if necessary, but be sure to keep cooking it or use fresh glaze to avoid bacterial contamination. Ultimate Smoked Turkey 1 Turkey; 8 to 10 pounds 1 med. Onion 2 Bay leaves ½ cup White wine 3 sticks of celery 2 cloves of garlic crushed thyme to taste salt to taste freshly ground black pepper to taste Smoking sauce; (see recipe) Rinse turkey, pat dry and rub liberally with oil or liquid smoke. Place onion, bay leaves, celery, garlic and wine in pan with hot water. Mix black pepper, a bit of salt and some crushed thyme together. After loosening the breast skin with your hands, push this mix up under the skin and spread over the breast of the turkey. Place pan in smoker and turkey on grid. Place dome on smoker and do not remove until midway through cooking time. Then remove dome and liberally paint turkey with Smoking Sauce. Replace dome and continue smoking. When turkey is done, liberally paint again and allow to smoke for 15 minutes more. Charcoal: Use 10 pounds charcoal, 5 quarts hot water, 3 wood sticks (about 5 to 8 presoaked wood blocks) and smoke 4 to 6 hours. Electric: Use 4 quarts hot water, 3 wood sticks and smoke 4 to 6 hours. Add water to water pan after about 4 hours or as needed (you can tell when smoker needs water by the sizzling sound it will make). Roast Goose with Apples 1 12lb oven ready goose 1 lemon, halved salt and pepper to taste 1 medium onion 1 carrot 1 celery stick 2 pints of water 8 medium cooking apples, cored 4oz cranberries ¼ oz butter 1 tablespoon of light brown sugar The goose should be thoroughly defrosted and left at room temperature for at least 3 hours before cooking. Remove the giblets (which include the liver) from the goose and set aside. Wash the bird thoroughly inside and out pat dry with a kitchen towel and remove any loose pieces of fat. Then rub the lemon inside and out of the bird. Mix the salt and pepper and rub into the skin of the bird to season. To make a giblet stock for the gravy, put the giblets in a pan with the chopped onion, carrot, celery and 2 pints of water. Bring to the boil and then simmer gently for about one hour. Strain and allow to cool until needed. Preheat the oven to 425° F. Spoon the stuffing into the neck end of the goose and then tuck the neck flap over the stuffing and fasten either with a skewer or by sewing it. Then pack the stuffing into the tail end and then truss the bird with the wings folded under the body and legs tied together with string. Lightly prick the skin of the bird with a fork to allow the meat juices to be released in the cooking process. Place the goose breast side up on a rack in the roasting pan and into the oven for approximately 30 minutes. Then reduce the oven temperature to 350° F and turn the bird breast side down and continue cooking for approximately 3 hours. Shape the remainder of the stuffing into balls and reserve for later. In the meantime cut tiny slits into the skin of the cored apples. Then stuff the apples with the cranberries and place in a shallow baking dish. Dot the apples using half the butter, and sprinkle a tablespoon of the sugar over them. Leave aside until needed. About 30 minutes before the roasting time is up place the stuffing balls into the oven to cook. At about 20 minutes before the roasting time is over put the stuffed apples in to cook. To test to see if the goose is cooked, insert a skewer into the thickest part of the thigh. If the juices run clear it is ready, if not return to the oven for a little longer. Leave the goose to stand for about 20 minutes to rest which allows the flesh to firm up, making carving easier. Remember to save the pan juices for the gravy! Pecan Cornbread Stuffing 6 cups Cornbread dried & cubed ½ cup Basmatic rice uncooked ¾ cup Onion coarse chopped 1 cup Pecans coarse chopped 1 cup Oysters raw & chopped 1 tbs. Black pepper ground 1 tbs. Salt 1 ½ tbs. Soy sauce 1 tbs. Sage ground 2 Garlic cloves minced ¼ lb. Butter 4 cups Water Mix bread, water, & soy sauce together until all water is absorbed. Melt butter and add to mixture. Blend in pecans, onions, oysters, garlic, pepper, salt, sage, and rice. Put into a large casserole and bake for 1 hour 20 minutes at 350° F. or use most of this to stuff a large turkey. 1836