Mustard and Maple Baked Ham

Mustard and Maple Baked Ham

Ingredients:

1 smoked ham, about 5 to 6 pounds (preferably from a grass fed ecofarmed ham)
1 1/2 cups dry white wine
5 tablespoons Dijon mustard + 2 tablespoons
1/3 cup honey
1/3 cup real maple syrup + 3 tablespoons
1 1/4 cups organic chicken stock
1 teaspoon cornstarch

Instructions:

Score the ham with a sharp knife. Pour the dry white wine over the ham. Place the ham in a large roasting pan and cover with aluminum foil.

Set the oven temperature on 350 and allow the oven to preheat. Once the oven reaches desired temperature bake the ham 50 minutes.

Place the 5 tablespoons of Dijon mustard into a bowl. Add the honey and 1/3 cup maple syrup. Mix well to combine the ingredients. After 50 minutes remove the aluminum foil and baste the ham with the mustard mixture.

Return the ham, uncovered to the oven and continue baking 1 hour 45 minutes. Be sure to baste the ham occasionally with the mustard sauce. The ham is cooked through when the internal temperature reaches 150 degrees.

Remove the ham from the oven and the roaster. Cover with the aluminum foil. This will help the ham to continue too cook slowly and reach an internal temperature of 165 degrees.

Place the juices in a saucepan over medium heat. Bring the juices to a quick boil. Pour in 1 cup of the chicken stock. Gently stir in the 2 tablespoons of Dijon mustard and the 3 tablespoons of maple syrup.

Place the cornstarch into the remaining 1/4 cup of stock. Whisk to dissolve the cornstarch. Pour the cornstarch mixture into the saucepan.

Cook 1 1/2 minutes or until the sauce thickens to your liking. Slice the ham and pour the sauce over the top of each slice.

Easy Roasted Turkey Breast

Easy Roasted Turkey Breast

Ingredients:

1 whole, fresh turkey breast, about 3 pounds
1 tablespoon olive oil
1/2 teaspoon pepper

Instructions:

Rinse the turkey breast under cold water. Use a paper towel to dry the turkey.

Rub the turkey breast with the olive oil being sure to completely cover on all sides.

Place the turkey breast in a small roaster pan.

Sprinkle the pepper over the turkey.

Place the oven temperature on 400 degrees and allow the oven to heat up.

Place the turkey breast in the heated oven.  Allow the turkey breast to bake 20 minutes.  Turn the temperature down to 350 and continue baking for 1 1/2 hours or until juices run clear when poked with a fork.

Let the turkey breast stand 20 minutes before carving.

Apple Stuffing Topped Mustard Pork Chops

Apple Stuffing Topped Mustard Pork Chops

Ingredients:

4 pork loin chops (preferably organic, grass fed pork)
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
1/4 cup celery, chopped
2 tart apples peeled, cored and chopped
1 1/2 cups bread cubes
1/4 cup fresh parsley, chopped
1/4 cup apple cider
1 tablespoon Dijon mustard

Instructions:

Place 1 tablespoon of the olive oil in a skillet over medium heat.  Oil needs to be hot but not smoking.

Sprinkle both sides of the pork chops with the pepper.  Add the seasoned chops to the hot oil and cook 3 minutes.  Turn the pork chops and continue cooking an additional 3 minutes or until nicely browned.

Place the browned chops in the bottom of large baking dish.  Place the remaining olive oil in the skillet and allow to heat up again.

Stir in the onion and celery.  Cook 5 minutes or until just tender.  Stir in the apples and continue cooking an additional 5 minutes.

Remove the skillet from the heat and set off to the side.  Stir in the bread pieces and parsley.  Add a scant amount of the apple cider and stir.  Continue adding scant amounts of the apple cider until the bread pieces are completely moistened being sure to stir after each addition.

Spread the top side of each pork chop with the Dijon mustard.  Place a spoonful of the bread mixture on top of the mustard being sure to pat it down to cover the entire pork chop.

Place the oven temperature on 350 degrees and allow the oven to heat.  Bake the chops 25 minutes or until the chops are no longer pink inside and the stuff has turned a nice golden brown.

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