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 Balsamic and Mustard Glazed Ham

glazed-ham

Ingredients:

  • 1 (8-10lb) ham shank, fully cooked
  • 1/2 cup brown sugar
  • 2 1/2 Tbsp Olive~Me & Co. Pomegranate OR Cask 18 Traditional Balsamic Vinegar
  • 1 1/2 Tbsp Sutter Buttes Chardonnay Mustard

Directions:

  1. Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature
  2. Place the ham on a large cutting board and score the ham with cuts, in a diamond pattern. The end result should resemble a checkerboard. This process allows the ham to soak up the glaze.
  3. Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast 45 -50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside.
  4. Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so. Use an average of 10 minutes cooking time per pound of ham. Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.

Alternative: Try using our award winning Jalapeno Whiskey Mustard if you want a ham that’s sweet AND spicy!

Olive ~ Me & Co’s Easter Balsamic Glazed Ham

Ingredients

  • 6- to 8-pound fully cooked smoked bone-in ham
  • 1 cup packed brown sugar
  • 2 tablespoons any Olive~Me & Co. balsamic vinegar
  • 1/2 teaspoon ground mustard
  • Orange slices, if desired
  • Maraschino cherries, if desired

Directions

  1. Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
  2. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, balsamic vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
  3. Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

 

 

Olive~Me & Co Ham and Olive Spread

olive and ham spread

 

Recipe adapted and image from www.food.com

Serves 4

Ingredients:

  • 1 cup cooked ham, ground
  • ½ cup mayonnaise
  • 2 Tbs celery, minced
  • 2 Tbs green onions
  • 1 Tbs Sutter Buttes Chardonnay or Traditional Mustard
  • 2 Tbs dice green olives, with pimentos
  • ½ Tbs parsley, minced
  • Salt and pepper
  • Dash of Tabasco sauce (optional)

Directions:

  1. Placed cubed left-over ham in a food processor; pulse to grind, but not so much that it’s completely soft. You can finely mince the ham if you don’t have a food processor.
  2. Remove to mixing bowl and add remaining ingredients.
  3. Serve with baguettes, crackers, or sturdy tortilla chips.
  4. Garnish with whole olives with pimentos if desired.

Olive~Me & Co.’s Hawaiian Salad with White Pineapple Balsamic Vinegar

Olive~Me & Co.’s Hawaiian Salad with White Pineapple Balsamic Vinegar

 

Salad:

  • 2 cups baby spinach leaves or lettuce of your choice
  • 1 ounce slice of black forest ham, chopped into bite size pieces
  • 1 ounce fresh mozzarella, thinly sliced or diced
  • 1/8 – 1/4 cup fresh pineapple, sliced thinly and cut into bite size pieces

Pineapple Balsamic Salad Dressing:

  • ½ cup puree from fresh pineapple
  • 3 tablespoons Olive~Me & Co.’s White Golden Pineapple balsamic vinegar
  • 2-3 tablespoons honey
  • 1/4 cup Olive~Me &Co.’s House Blend olive oil
  • pinch of salt
  • 2 generous dashes of cayenne pepper, adjust to taste.

Place the chunks of pineapple in the bottom of the blender. Puree until completely smooth. Add the vinegar, honey and oil. Blend until smooth. Add salt and pepper to taste. Pulse to combine. Pour into a glass jar and refrigerate. Shake well before serving. Enjoy!