Olive~Me & Co.’s Maple Balsamic Glazed Ham

image source www.chowstatic.com

image source www.chowstatic.com

Ingredients

  • 6-8 pound ham
  • 1/3 Cup chicken stock
  • 4 Tsp kosher salt
  • 4 Tsp freshly ground black pepper
  • 1 Cup Olive~Me & Co.  Maple Balsamic Vinegar
  • 1 tbs Sutter Buttes Cabernet Mustard
  • 1 Tsp Cinnamon

Directions

  1. Take the ham out of the fridge and let it sit for about 20-25 minutes, allowing it to come to room temperature
  2. Heat oven to 325ºF.
  3. In a bowl, combine Olive~Me & Co.’s balsamic vinegar, cinnamon and Sutter Buttes Cabernet mustard, set aside.
  4. In another bowl combine the salt and pepper. Set aside
  5. With the fat side up, score the fat of the ham with a sharp knife in 1 inch sections, almost down to the meat.
  6. Rub the salt and pepper mixture into the ham, and don’t skip the scored sections you created.
  7. Pre heat a large pan on medium high heat until water droplets dance around when sprinkled in. Sear the ham, on all sides with fat (about 8 to 10 minutes total)
  8. Transfer the ham and any resulting juices, fat side up, on rack in shallow roasting pan. Add the chicken stock to the bottom of the pan. Slowly pour the glaze mixture over the ham, getting it into the scored sections as well. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 145°F. This usually takes about  18 to 20 minutes per pound  (for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes per pound.).
  9. Remove ham from the oven, baste with the glaze from the pan, and replace the lid. Do this a few times for the next 15-20 minutes as the ham rests.
  10. Transfer ham to a cutting board, carve and serve with the glaze.

Olive~Me & Co’s Spring Chicken in a Pot

spring chicken in a pot

Recipe and image adapted from bbcgoodfood.com

Serves 2-4

Ingredients:

  • 1 Tbs any Olive~Me & Co. plain EVOO
  • 1 onion, chopped
  • 4 skinless, boneless chicken thighs
  • 10 small new potatoes
  • 425 ml low salt vegetable or chicken stock
  • 1 small head broccoli, cut into small florets
  • 350g spring greens or curly kale, shredded
  • 140g petits pois (very small green peas)
  • bunch green onion, sliced
  • 2 Tbs pesto
  • Freshly ground black pepper, to taste

Instructions:

  1. Heat Olive~Me & Co. EVOO in a large, heavy pan. Add the onion,  sauté until softened (about 5 min). Add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to a boil. Cover, then simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
  2. Add the broccoli, spring greens or curly kale, petit pois and green onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

Grandma Reta McPartlin’s Stuffing Recipe

I never had the opportunity to meet my Grandma McPartlin, she passed before I was born. Her sense of humour, love of life and kindness live on as well as this recipe… I am blessed to be able to share this treat with our customers!

Ingredients:

  •  ¾ Cup of Olive~Me & Co. White Truffle Olive Oil
  • 1 Tablespoon Olive~Me & Co. Roasted Garlic Olive Oil
  • 1 Tablespoon of Sage or Savory (depending on your taste, I like savory with this)
  • 1 ½ Teaspoons Salt
  • ¾ Teaspoon Pepper
  • ½ Cup Parsley (minced)
  • ¾ Cup of Celery with Leaves (diced)
  • 8 ounces of mushrooms (sliced)
  • 1 Cup of chicken stock (homemade preferred)
  • 3 Cups of Onions (chopped)
  • Pinch of Poultry Seasoning
  • 11 – 12 Cups Dry Bread (diced)
  • A Handful of Raisins
  • A handful of dried cranberries
  • Olive~Me & Co. Green Apple Balsamic Vinegar

Directions:

  1. In a large saute pan pour some of the White Truffle EVOO, add the sage/savory, salt, pepper, parsley, celery, mushrooms and onions.  Cook for 10-15 minutes over medium heat, stirring often. Pour this mixture over diced bread, cranberries and raisins in a bowl.
  2. Next, pour chicken stock and poultry seasoning over bread crumb mixture and toss to coat and blend ingredients, place into baking dish coated with Roasted Garlic EVOO. Drizzle remaining White Truffle EVOO evenly over mixture.
  3. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil a few times during baking and toss with fork. Remove foil and continue baking for 15 minutes until top is crusty and golden brown.
  4. Mix well, and taste for seasoning. Lightly drizzle Green Apple Balsamic over the top, enjoy!

Alternatively once you have mixed it in the bowl don’t bake it… use it to stuff a 10 lb. to 12 lb. Turkey (cut back on chicken stock if need be , add slowly and gauge the moisture level of the stuffing if using to stuff a turkey).

*you can also add 1 cup of roasted chestnuts or shucked oysters to the recipe

Olive~Me & Co’s Cream of Potato, Leek and Artichoke Soup with Bacon Extra Virgin Olive Oil

cream of potato leek artichoke soup bacon olive oil

Ingredients:

  • 2 tablespoons of Olive~Me & Co’s Bacon flavored extra-virgin olive oil
  • 2 leeks chopped (2 small onions if you prefer onions)
  • 1 minced clove garlic
  • 2 medium potatoes, peeled and chopped
  • 1 can artichokes,in water, drained
  • 4 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 block softened fat free cream cheese
  • 2 tablespoons chopped chives to garnish

Instructions:

  1. Heat Bacon flavored olive oil in a large pot over medium heat. Add the onions and the garlic stir well. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper.
  2. Cook until the vegetables are tender 20- 25 minutes.  In a blender, fill blender 1/2 way, puree the soup. You will have to do this in batches and please ensure the lid is vented. Garnish with chives and enjoy! You can even drizzle a little of the bacon olive oil over top as you serve!