Crab Cakes (United States)

      Although crab cakes originally started in the north eastern portion of the United States, it is one of those dishes that spread through the country like a plague of fried crab deliciousness.  In the Chesapeake area the ingredients stay to their roots with the bread crumbs, onions, mayonnaise, and blue crab meat.  While in the Carolina's bell peppers and pink radishes will be added to the cake, and the butter sauce changed to a reomoulade.  Go further south to states such as Louisiana and your crab cake will be much spicier with the additions of Tabasco to the crab and the dipping sauce.  If you then follow the advice of google maps and kanoo across the Gulf of Mexico to Texas your crab cake will be coated in cornmeal and have flavors from south of the border seasoning the crab inside.  Go further along in your journey to the pacific coast and your crab cake will be a made with the much lumpier Dungeness Crab and flavored with a drizzle of cilantro oil.
      Crab cakes have also become a culinary treasure to the rest of the world as well.  No matter where you go you can find at least one restaurant that has this dish on the menu either as an appetizer or a main course.  However the flavors will always be different as crab takes on whatever flavor you put into it. 
      My recipe for crab cakes, has changed many times over the years.  My first attempt was a simple mixture of crab, bread crumbs, mayo, and some old bay seasoning placed on a small pool of tarragon Bearnaise.  The recipe continuously changed until I finally came to the dish which has quickly become the most popular option on my catering menu. 
      Blue corn meal is used in place of the bread crumbs, both for the flavor and the color, blue crab is used as my base as it is the most readily available in the Cleveland area, and the spice mixture hails to my Puerto Rican roots with cilantro mango sauce drizzled over top of the crab cake.  The end result is a colorful statement that most brides can not turn away from. 

Blue Crab Cakes with Mango Sauce

3 pounds crab meat

1 teaspoon cayenne pepper

1/4 cup grain mustard

1/8 cup cilantro, minced

1/2 cup mayonnaise

1 tablespoon lime juice

1/4 cup green onion, finely chopped

2 1/2 cups blue corn meal

1 cup mango, finely chopped

1 tablespoon ketchup

1/4 cup cilantro, chopped

2 teaspoons lime juice



Pick through the crab meat and remove any bits of shell or cartilage set aside.  In a medium sized bowl mix together the pepper, mustard, cilantro, mayonnaise, lime juice and onion mixing well.  Add the crab into the dressing mixture and mix until well coated.  Place the crab mixture in the refrigerator, covered, for about 30 minute to chill.

Meanwhile, in a blender combine the mango, ketchup, cilantro and lime juice.  Puree the mixture until the mixture is a very thin consistency.  Place in a squeeze bottle and refrigerate until ready to serve. 

Shape the crab into 3 inch patties (if you want to make a pretty edge to your crab cake then you should use a mini-burger/slider Patti press the edges will be perfectly circular).  Dredge each crab cake in the blue corn meal, till well coated tapping the edge to remove the excess. 

In a medium sized saute pan heat about 5 tablespoons of oil.  Place the crab cakes into the pan (being sure not to crowd).  Cook the cakes for about 3 minutes on each side just until the cakes begin to turn golden brown. 

Drizzle the crab cakes with the mango sauce just before serving.

Serves 4-6

Napoleon (France)

    Before going any further I must make a bit of a confession in regards to this French dessert.  Historically the Napoleon has no connection at all with the famous French dictator who changed the course of history with his conquering of almost the entirety of Europe as well as other continents. 
      The original name for this dessert is Mille-feuille, which translates to "A Thousand Sheets", created and named before the great emperors great grandparents had even been conceived.  The original name for this dessert represents the layers of puff pastry which are separated by either a custard or whipped cream.  When the dish began to travel to neighboring countries, it was given a variety of different names.  One name in particular was the name Napoleon, named for the city of Naples who added fruit and jam to the pastry. 
      Of all the names for the dish the name Napoleon stuck.  From the United States, Canada, Hong Kong, to Australia the Napoleon has reached culinary prowess due to its extreme versatility. 
      Tradition states that a Napoleon is to be made with three layers of cooked puff pastry with two layers of cream and a dusting of powdered sugar on top.  But if you hadn't guessed from my previous blogs, I do not always abide by tradition.  My version of a Napoleon uses four layers of puff pastry which is given a drizzle of a Kirsch syrup.  Kirsch is then used again in the black cherry sauce which is added to the layer of lemon custard.  All together the dessert is a nice way to finish off a nice late spring meal. 

Black Cherry Napoleon

1 sheet frozen puff pastry (from 17 1/4 ounce package)

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 egg yolks

3/4 cup water

1/3 cup lemon juice

1 tablespoon lemon zest

2 tablespoons butter

3 cups black cherries, pitted and halved

1/2 cup sugar

2 tablespoons cornstarch

1/4 cup Kirsch

1 cup sugar

1 cup Kirsh

1/4 cup almonds, toasted (optional)

Powdered sugar (optional)

Remove the sheet of puff pastry from the box and allow to thaw for about 20 minutes.  Unfold the pastry and cut into 3 strips along the fold lines  cut each strip crosswise into 4 equal pieces.  Place the puff pastry onto and ungreased cookie sheet and bake in a 400* oven for 12 to 15 minutes or until golden brown.  Remove from the cookie sheet and place on a cooling rack.  Allow the pastry about 5 minutes to cool before splitting each puff pastry square in half.

Meanwhile, place a large glass bowl over a medium sized saucepan that is filled 3/4 of the way full with water.  Place over medium heat and allow the water to come to a light boil.  In the bowl combine the sugar, cornstarch, and salt.  In a separate bowl whisk the eggs and the water.  Whisk the egg mixture into the sugar mixture and cook over medium heat whisking constantly until the mixture begins to thicken.  Add in the lemon and butter and which vigorously until well incorporated.  Remove from the heat and cover in plastic wrap until the custard has come to room temperature.  Once the custard has cooled place the custard into a pastry bag fitted with a medium sized start tip and refrigerate until ready to use. 

While waiting for the custard to cool combine the Cherries, 1/2 cup sugar, 2 tablespoons cornstarch and 1/4 cup Kirsch into a medium sized sauce pan.  Cook the cherry mixture over a medium heat stirring constently until the juices have released and the sauce becomes thick.  Remove from heat and set aside. 

In a small sauce pan combine the 1 cup sugar and 1 cup Kirsh.  Place over a medium heat and stir constantly until the sugar completely dissolves and the syrup begins to thicken. 

To assemble the dessert spoon a small amount of the cherry sauce onto the plate.  Top the sauce with a puff pastry square.  Pipe a small amount of the custard onto the puff pastry.  Repeat the process two more times ending with the puff pastry on top.  Top the dessert with a dusting of powdered sugar and the toasted almonds then drizzle with the Kirsch syrup.  Serve Immediately.

Serves 6. 



Hush Puppies (United States)

      Every culture since the begining of time has two things which they cook.  The first of course is some sort of sweet dough and the second is some type of fritter.  For the Southern United States the fritter is a Hush Puppy. 
      Hush Puppies are actually came about as a bi-product of souther fish fries.  After frying their catfish  they would simply throw together the left over milk, egg, and cornmeal breading, which could no longer be used for anything else, and deep fry spoonfuls of the batter in the same oil that had been used for the fish.  Now you might ask why someone might call these fritters a Hush Puppy.  Well culinary history states that while at these outdoor fish fries many neighborhood dogs would be drawn to the smell.  Begging for food, the dogs would bark insesivley for some scrap of food; so to make the themhush for a few minutes the dinners would throw these fritters so for the dogs to "Hush".  Needless to say the name just sort of stuck, leaving the rest to history. 
      My take on a hush puppy is something that I always make when I fry any sort of fish.  But to add extra flavor to these fritters, which is in the form of sweet red pepper and green onions.  Though I do reserve these for fish fries they also go well with clam bakes as a nice side dish. 



Confetti Hush Puppies

2 cups cornmeal

1 cup flour

2 tablspoons cornstarch

2 teaspoons salt

1/2 cup green onion, finely chopped

1 red bell pepper, finely chopped

1 cup buttermilk

2 egg finely beaten

5 cups peanut oil

In a large bowl combine the cornmeal, flour, cornstarch, salt, onion and pepper mix well so that the onion and pepper are finely coated. 

In a large pan heat the oil until it reaches a temperature of 350* (if you do not have a thermometer then you may do the spoon test explained in the blog on fried chicken).  Drop the batter by rounded tablespoons into the oil, making sure not to crowd the pan.  Fry the puppies until they are golden brown on one side, then flip so that they brown on the other.  Remove from the frying liquid to a rack that is placed over a paper towel lined baking sheet to drain.  Serve immediatley.

Makes about 50 Hush Puppies. 

Add in the buttermilk and mix until moistened.  Add in the egg and mix until a fine paste is formed. 





Fried Chicken (United States)

      In the United States there is a term which encompasses all manner of dishes.  The term is Comfort Food and it is given to any dish that brings you "comfort" when you eat it.  For most, there is no comfort food greater than a simple batch of Fried Chicken. 
      Fried Chicken just does something to you when you eat it, almost as if one bite makes your heart skip a beat.  Unfortunatley, this is exaclty what your heart will do if you eat to much fried chicken.  If you are fealing beaten down during your week, trying to give your kids to actually sit at the dinner table and talk to you, or are you just trying to clear away a case of the monday's then fried chicke is the dish you need. 
      The key to fried chicken that is crisp and juicy is in a few steps.  First, use a good coating.  If your coating is so thick that you can't get chicken and coating all in one bite, then you are doing something wrong.  Secondly, no matter what technique you are using to fry your chicken, always make sure that you cook the chicken all the way through.  There is no greater sin in the culinary world than giving someone Salminela poisoning.  Thirdly, experiment with your oils, if you don't like to use the traditional lard as your fried chicken base then use peanut or sunflower oil. 
      The secret to my fried chicken is that I take my time.  Secondly I cheat in a way to ensure my chicken is cooked all of the way through.  Before putting my chiken in the oil, I put it in the oven.  Now some older cooks say that this is cheating but I say that if it ensures each peace is juicy, and keeps the salminila away.  Please Enjoy!

Nick's Buttermilk Fried Chicken

5-6 pounds chicken pieces: legs, thighs, breasts, wings

7 cups water

1/4 cup sea salt

3 tablespoons garlic salt

2 tablespoons rosemary

2 cups buttermilk

1 tablespoon salt

1 teaspoon cayenne pepper

3 cups all purpose flour

1/4 cup corn meal

2 1/2 cups vegetable oil

3 slices slab bacon

Trim any fat overhang from your chicken pieces.  If any of the pieces of the backbone are still attached to the thigh or breast remove them from with a pair of kitchen sheers.  In a large container mix together the water, salt, garlic salt, and roesemary.  Place the chicken into the conatiner and cover.  Refrigerate your chicken for about three hours to brine ( a type of cooking technique).

After the chicken has brined, remove from the brine and gently rinse for about five minutes under cold water.  Pat dry with a paper towel before continuing.

In a medium sized bowl mix together the buttermilk, salt, and cayenne pepper.  In another bowl comgine the flour and cornmeal.  Dredge the chicken first in the buttermilk then dredge the chicken in the flour coating.  Repeat this process for each piece of chicken. 

Place the coated chicken onto a baking sheet and bake in a 350* oven for about 15 minutes.  Remove the chicken from the oven and allow to cool slightly before continuing.  In a large skillet or pan heat the vegetable oil and bacon until the oil reaches 325* (See Note).

Place the chicken skin side down into the oil and cook for about 10 minutes per side, or until the coating has become golden brown.  Flip and cook the other side of the chicken for an additional 10 minutes or until golden brown (See Note).

Remove the chicken from the oil to a paper towel lined baking sheet to allow any excess oil to run off.  While allowing the chicken to rest for about 5 minutes place an instant read meat thermometer into the thickest part of each chicken piece.  If the chicken registers 165* then it is done.  If not then return it to the oven for 6-7 minuts or until the meat registers 165*.   Serve while hot. 

Serves 6.

Note:

(1) if you do not have a thermometer when frying your chicken you can still register the temperature by  using the tip of a wooden spoons handle.  Set the heat to medium and place allow about 5 minutes for the oil and bacon to heat.  Place the handle of the wooden spoon into the oil.  If a steady stream of bubbles begin to roll up from the handle, then the oil is ready to fry.  If no bubbles form then you must continue to heat.  If the bubbles are rapid like boiling water then you must reduce the heat. 

(2) the secret to golden brown chicken is to not crowd your chicken, and secondly to no turn your chicken before it has become golden brown.  As long as you heat your oil evenly and follow these steps you should have no trouble. 



Colcannon (Ireland)

     Much of the culinary history of Ireland does not come from their experiments in fermentation, but in their experiments with the potatoe.  An American import, the potatoe was brought to Ireland in the 17th centuary and quickley found root in the soil of Irish kitchens.  After years of experimentations with the versatile root vegetable many different comfort foods arose: Potatoe Chips, Fried Potatoe Wedges (which was the predecessor for the French Fry), and one of my favorite side dishes Colcannon.
      Colcannon is a very simple side dish, some call it a fancy mashed potatoe but that does not do it justice.  Colcannon mixes cabbage with russett potatoes into a nice mash that does a bit of a jig on your tastes buds which is then smoothed over with milk, butter, and some light pepper.  The unique flavor blends well with most meats, which is why it is served all year round in Irish kitchens. 
      Although tradition states that cabbage be one of the two main ingredients. I find that Kale is a better counterpart, adding a slight bitterness as well as some color.  Another note, that you should always follow, is the onion you use in your Colcannon be yellow.   It is better to use the sweeter yellow onion as the flavor is a bit less intense than its whiter cousin. 

Colcannon

3 pounds (about 10 medium sized) russet potatoes, peeled and chopped into 1" cubes

1/4 cup heavy cream

2 teaspoons salt

1 teaspoon pepper

4 cups (about 1 pound) kale

1 cup chopped onion

1/4 cup butter

extra butter (optional)

Bring a large pan of water to a boil over medium heat.  Add the potatoes to the water and boil for about 30 minutes, or until the potatoes are fork tender.  Drain the potatoes and return them to the same pan.  Add in the cream salt and pepper and mash the mixture until the potatoes reach a smooth consitency.  If you choose you may use a handheld mixture for this process.

Meanwhile bring a medium sized sauce pan of water to a boil over medium heat.  Add the kale to the water for 5-7 minutes.  Drain the kale before continuing to the next step.

In  large skillet melt the butter and add in the onions sauteing until they become clear.  Add in the kale and continue to saute for another two minutes.  Add the onion Kale mixture to the potatoe puree and mix well.  If you wish transfer the Colcannon to a serving bowl and serve the dish warm.  When ready to serve make a small well in the center of the Colcannon and dot with a slice of butter allowing it to melt in the center. 

Serves 10-12

Cannoli (Sicily)

      Though it is originally Sicilian, there is no other dish that we Americans seem to identify as purely Italian than the beautiful cookie/pastry highbrid the Cannoli.  Crunchy, creamy, sweet this cookie packs alot of flavor in every small bite. 
      Cannoli were originally only baked during the European holiday Carnival, the predecessor of the American Mardi Gras, where people would indulge in all manner of fattining food and drink.  The dish like so many others migrated to the America's where many Italian woman adopted the cookie into their homes and businesses.
      To make a Cannoli is a labor of love, it is not easy to make, therefore if you are just starting your culinary journey the Cannoli will be something that you work your way up to.  The dough is folded around a stainless steal tube then deep fried in oil until crispy.  The filling is then made with a mixture of riccotta cheese, sugar, and milk which you then pipe into the tube and garnish with chocolate chips and candied citrus peel. 
      The first time I had to make a Cannoli was my second semester of culinary school, this was also the first time I had heard the word de-constructed.  Our proffessor had decided that we needed a challenge so he assigned us each a classic dish and gave us an hour to come up with a de-constructed version that was our very own.  Now for those of you unfamiliar with what de-constructing a dish means; it is when you take a dish and assemble it is a new way that is completely original.  The dish I pulled was the Cannoli so after thinking for a minutes, and by thinking I mean telling myself that I was totally (Deleted Content) I pulled out a Cannoli Napolean.  I recieved a B on the dish, but only because my layers were so fragile that they cracked under the heavy cream filling. 
      A few notes on the recipes that follow.  Liquor 43 is the best orange liquor to use as the vanilla flavor plays well with the orange.  If you do not want to fry in your own home, or have never fried before, you can buy the pre-made Cannoli shells on a variety of websties, but if you are making the Cannoli dip then you should split each of the pre-made shells in half so that they go farther. 

(Word to the wise, if you plan on serving these at a party, be skimpy with the powdered sugar uless if you want to have a big mess to clean up later.  If you are giving them as a gift or selling them as I do then use all of the powdered sugar you like.)

Classic Cannoli

5 cups all-purpose flour

1/3 cup white sugar

1/2 teaspoon ground cinnamon

1/4 cup shortening

2 eggs

2 egg yolks

1 cup sweet Marsala wine

2 tablespoons distilled white vinegar

3 tablespoons water

2 egg whites

6 cups canola oil

1 container (about 32 ounces) marscarpone cheese

1 cup powdered sugar

1/4 cup milk chocolate finely chopped

3 tablespoons orange liqour

In a medium bowl sift together the flour, sugar, and cinnamon.  Blend in the shortening with a pastry blender or two butter knives until the mixutre resembles small peas.  Create a well in the center of the bowl and add in the eggs, egg yolks, wine, and water.  Mix the dough with a fork until it begins to become stiff.  turn the dough out onto a lightly floured surface and begin to knead the dough, adding water to the dough if it is to stiff to work. 

Divide the dough into two balls and refrigerate covered for about 1 hour to allow the ingredients to set.  If you are rolling the dough out by hand then you should roll till the dough is about 1/16 of an inch.  If you are sending the dough through a pasta roller then divide each dough ball in half and run through going one size smaller each time until you have reached that 1/16. 

Dust the upside of the rolled dough lightly with a mixture of half powdered sugar and half flour.  Cut out the dough into 4 inch small rounds and roll each of the dough rounds around the dough forms and seel the edges with the egg whites. 

Heat the oil to about 375*.  Drop each of the prepared dough forms into the hot oil and fry for about 2-3 minutes or golden brown.  Remove from the oil and place on a plate lined with paper towels so that it can drain.  Carefully twist the cooled tube to release the shell. 

Once you have fried all of the shells, set them aside and allow the oil to cool before disposing of it in a disposable container.  In a large bowl combine the marscarpone and powdered sugar creaming until well incorporated.  Fold in the chocolate and orange liquor.  Transfer the filling to a pastry bag fitted with a medium or large round tipped.  Chill the filling for 30 minutes before filling the cookies.  Pipe the filling into each of the cookies, being mindfull not to overfill the cookies. 

To finish the cookies give a light dusting of powdered sugar.  Serve immediatley or chill of you are making a day early. 

Makes about 50 Cannolies

 

Cannoli Dip

1 batch Cannoli Shell dough (see recipe above)

2 packages (8 ounces each) cream cheese

3/4 cup powdered sugar. 

1 cup (16 ounces) marscarpone cheese

3 tablespoons milk

1/4 cup orange liqour

1/3 cup mini semi-sweet chocolate chips

Magic Shell (chocolate flavor)

In a medium bowl sift together the flour, sugar, and cinnamon. Blend in the shortening with a pastry blender or two butter knives until the mixutre resembles small peas. Create a well in the center of the bowl and add in the eggs, egg yolks, wine, and water. Mix the dough with a fork until it begins to become stiff. turn the dough out onto a lightly floured surface and begin to knead the dough, adding water to the dough if it is to stiff to work.

Divide the dough into two balls and refrigerate covered for about 1 hour to allow the ingredients to set. If you are rolling the dough out by hand then you should roll till the dough is about 1/16 of an inch. If you are sending the dough through a pasta roller then divide each dough ball in half and run through going one size smaller each time until you have reached that 1/16.

Dust the upside of the rolled dough lightly with a mixture of half powdered sugar and half flour.  Cut the dough into 4 inch by 4 inch squares then cut these squares into triangles.  Heat the oil to 375*, drop the triangles a few at a time into the oil and fry for 2-3 minutes.  Remove the fried crisps to a paper towel lined plate to dry.  Continue frying until all fo the dough has been used.

Cream together the cream cheese powdered sugar and marscarpone.  Fold in the milk, liquor, and chocolate chips.  Chill for about 30 minutes before serving.  Before serving pour the Magic Shell over the dip and allow to harden.  Serve immediatley.

Serve 15-20

Carrot Cake ( United States )

      Another Easter has come and gone, and once again my refrigerator is filled with the leftovers from a celebration that made all of the hard work worth it.  Although some things changed this past Easter the one thing that stayed the same was how fast my family and friends gobbled up my carrot cake, leaving one small slice that I enjoyed when everyone had gone and the clean up was finished. 
      Carrot cake is one of those dishes that, when baked in the correct way, is irresistible on so many levels.  The first dish to ever use sweetened carrot was actually a pudding which was flavored with cinnamon and nutmeg.  British and Irish immigrants brought the carrot pudding across the Atlantic where it was made into a cake in the bread basket states of Pennsylvania, Ohio, Vermont, etc. 
      Carrot Cake soon became a staple of American bakeries where they would be flavored with different fruits, spices, and even liquors.  Then in 1983 the carrot cake was given a special honor by the renowned Pillsbury Company (The one with the dough boy mascot).  Pillsbury launched a nationwide contest to find the oldest recipe for carrot cake in existence.  The winner was the ripe old age of 54 at the time found in a cookbook from 1929.  Although this recipe did win in the age category carrot cake has been around since the late 18th century and continues to re-emerge in the culinary world time and time again.
      My recipe for Carrot Cake was something I worked on time and time again.  The original recipe was taught to me by one of the older members of my church.  Although I've added my own special touches over the years, I always use one tip she gave me.  "Add sour cream, or else the carrot will end up on the pan and not in the cake."

Citrus Carrot Cake

3 cups grated carrots

1 tablespoon lemon juice

1 cup raisins

2 tablespoons dark rum

2 cups sugar

2 cups flour

2 teaspoons cinnamon

1 teaspoon allspice

2 teaspoons baking soda

1 1/2 cups vegetable oil

4 eggs

1 1/2 cups sour cream

3/4 cup shredded coconut (optional)

1 lb bag powdered sugar

1/2 cup (1 stick) butter

2 packages (8 ounces) cream cheese, softened

1 teaspoon vanilla

2 teaspoons orange zest

1 lb sliced almonds (optional)

In a medium sized bowl combine the shredded carrots and lemon juice and set aside.  In another bowl mix together the raisins and the rum and set aside.  If decorating the cake with almonds spread the almonds in an even layer on a cookie sheet.  Place in a 350* oven for five minutes to toast.  Remove from the oven and set aside for later use. 

In a large bowl sift together the sugar, flour, cinnamon, allspice, and baking soda.  Slowly incorporate the eggs and oil mixing well after each addition, gently fold in the sour cream.  To the cake batter add the carrots, raisins, and coconut set aside.

Grease and flour two 9" circular cake pans.  Divide the batter between the two pans and place in a 350* oven and bake for 30-35 minutes.

While the cake is baking cream together the powdered sugar, butter, and cream cheese.  Add in the vanilla and orange zest and allow to chill covered while the cake finishes baking. 

Remove the cake rounds from the pans and allow to cool before continuing.  Even out the cake by cutting off the cake top.  Place the first layer cut side down.  Spoon half of the cream cheese frosting into the center of the cake and spread evenly.  Place the second layer cut side down and apply a crumb coat to the cake (*See Note).  Frost the cake with the remaining frosting and decorate the sides of the cake with the toasted almonds.  Serve immediately or refrigerate until ready to serve.

Serves 8-10

Note: A crumb coat is when you apply a very thin layer of frosting to the cake to prevent crumbs from showing in the frosting.  After you apply your crumb coat you apply a second thicker layer of frosting to decorate. 

Holiday Baked Ham (United States)

       For many Americans, the Easter table would not be whole without a beautiful Holiday Ham.  Every Easter Sunday millions of Americans retire their turkeys for a baked ham adorned with the traditional pineapple rounds speared together with a maraschino cherry. 
      Now a normal holiday ham is actually cooked in two ways.  The first cooking method is the process of "Curing" the ham, where the meat is salted and dried over and over again until the meat is actually cooked through.  The second cooking method that the ham goes through is a boiling, which helps to reduce the mass amount of salt used in the first cooking process.  The meat is then packaged and shipped to the grocers where we the consumers put the meat through yet another cooking process, which is where a glaze is added to the meat before it is baked slowly. 
      When choosing your ham you should have two things in mind.  The first choice is when picking the size of ham.  A rule of thumb for choosing the size is that you should buy 1/2 pound of meat for each guests, this equation will not give you an exact number but it will give you a good estimate for how large of a ham you should buy.  If you buy to much ham, do not worry it has a great refrigerator life and there are many recipes which call for leftover ham.  Your next choice is the type of ham you will buy.  If you are not great at carving meats then I suggest a spiral sliced ham, but beware that this technique requires you baste the ham regularly or it will quickly dry out.  If you are not afraid of a knife and carver you could try a boneless ham which holds the juices much better than the spiral sliced. 
      The recipe I use when cooking my Holiday Ham follows my own rules for deviating from a recipe.  "Start with the flavors that you know and add in the flavors that you like."  When I first started cooking I only ever used my moms recipe which called for ginger ale, mustard, ginger, and a variety of spices which she then gave the traditional adornment of pineapple rings.  I kept the majority of the original flavors, but I did use the pineapples in a different fashion as you will see from the recipe that follows. 

Baked Ham with Pineapple Chutney



1 fully cooked Spiral sliced ham (about 10 pounds give or take)
2 cups brown sugar
3/4 cup ginger ale
2 tablespoons soy sauce
2 tablespoons ketchup
3 teaspoons ground mustard
4 cups pineapple tidbits
1/4 cup cornstarch
1 cup water

Place the ham Spiral sliced side up in a roasting pan.  Cover the ham with aluminum foil and bake in a 300* oven for 2-2 1/2 hours, or until an instant read meat thermometer reads 140*. 

While the ham is cooking Combine the brown sugar, ginger ale, soy sauce, ketchup, mustard, and pineapple tidbits in a medium sized sauce pan.  Cook the mixture over high heat until it begins to boil, stirring constantly.  Reduce the heat to low and allow the mixture to simmer until it begins to thicken. 

Combine the cornstarch with the water and whisk until smooth.  Whisk the cornstarch mixture into the pineapple mixture.  Bring to a boil and cook for an additional two minutes.  Remove from heat and allow the chutney to cool while you wait for the next step.

During the last 15 minutes of cooking take 1/4 of the chutney and pour into a blender.  Process until the mixture is a very smooth puree.  Gently baste the top of the ham with the puree and return to the oven and allow the ham to finish cooking. 

Serve the remaining chutney alongside the ham as a condiment.

Serves 15