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

image source www.chowstatic.com

image source www.chowstatic.com


  • 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


  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 Baked Cinnamon Apples: Crock Pot Style

Olive~Me & Co’s Baked Cinnamon Apples: Crock Pot Style

Serves: 4-6


  • 6 Large tart apples, cored, sliced and peeled (peel on is okay too)
  • 1 cup golden raisins
  • 1cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tablespoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 tablespoons cornstarch
  • 4 tablespoons butter, sliced
  • 2 tablespoons Olive ~Me & Co’s Cinnamon Pear Balsamic


  1. Put all ingredients EXCEPT BUTTER into crock pot; stir well, coating all apple slices, and place slices of butter on top
  2. Cook on HIGH for 1.5 to 2 hours or cook on LOW for 3/5 to 4 hours, stirring once half way through
  3. Drizzle Olive~Me & Co’s Cinnamon Pear Balsamic over plated dessert
  4. Serve and enjoy!

Olive~Me & Co.’s Brie and Apple Blintz with Maple Balsamic

maple blintz

Serves: 8


For batter:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ⅛ teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1 tablespoon Olive~Me & Co’s Extra Virgin Olive Oil

For filling:

  • 3 cups apples, diced
  • 3 tablespoons brown sugar (or more if desired)
  • 1 teaspoon cinnamon
  • Juice of 1 lemon
  • ½ cup finely chopped pecans (or walnuts)
  • 2 tablespoons butter
  • 5 ounces of brie, sliced thin

For balsamic:

  • 1 cup Olive~Me & Co’s Maple Balsamic Vinegar



  1. Combine the flour, sugar and salt, and then add the eggs, milk and olive oil and whisk until no lumps remain.
  2. Let your batter rest at least 1 hour to let the gluten relax.
  3. Dice apples into small pieces and sauté in 1 tablespoon butter over medium heat until the apples get soft, or about 5 minutes.
  4. Then add the brown sugar, cinnamon and lemon juice to coat. Let cool.
  5. Butter your medium nonstick pan with a thin coat of butter until hot on medium-high heat.
  6. Then pour just enough batter in the pan to coat the bottom- I used a small ladle. Swirl your pan to get the batter to coat evenly.
  7. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Put blintzes on parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!
  8. Put a small amount of brie towards the bottom of each blintz. Then layer with small amounts of the cooled apple mixture and pecans.
  9. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little burrito!
  10. Add 1 tablespoon butter back to the medium nonstick pan and get it nice and hot (medium high) and cook on each side of blintz until golden brown- or about 2 minutes per side.
  11. Drizzle Maple Balsamic over blintzes and top with more apple filling or nuts if desired.

Olive~Me & Co’s Cinnamon Pear Balsamic Bruschetta

cinnamon pear balsamic bruschetta


  • 1 whole grain baguette, sliced into rounds
  • 2 pears, chopped
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 2 tablespoons of Olive~Me & Co’s Cinnamon Pear Balsamic
  • 1/2 cup mascarpone
  • 1 teaspoon honey


  1. Preheat oven to 400. Lay baguette rounds on a baking sheet and bake for 5-7 minutes until they are toasted… Set aside.
  2. Heat a skillet over medium-low heat and add butter. Add pears, then sprinkle with salt, cinnamon and nutmeg. Allow to caramelize slowly approximately 10-15 minutes.
  3. In a bowl, combine mascarpone and honey. Spread on baguette slices.
  4. Once pears are caramelized, add balsamic vinegar and cook for 1-2 more minutes. Add spoonful of pear mixture on top of mascarpone on baguette. These can be served warm or cold.