Spiral Cut Ham

• 1 (6 to 7-pound) fully cooked or smoked bone-in half spiral cut ham (*for best results look for a ham that is labeled “Natural Juices” or “No Added Water”)
  
  
• Kosher salt and freshly ground black pepper
  
  

GLAZE PREPARATION:
In a sauce pot, stir together all ingredients. Place on medium heat and bring to a simmer. Whisk until small bubbles appear. Turn off the heat and let the glaze sit until it reaches room temperature.

HAM PREPARATION:
Let ham come to room temperature for approximately 2 hours on your kitchen counter.

Preheat your oven to 325°F.

Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil with the flat side down and the bone facing up. Pour one quarter of the glaze over the ham. Tightly wrap the ham in the foil and place on a rack inside of a roasting pan.

Fill the roasting pan with approximately one inch of water and roast the ham in the oven until the internal temperature reaches 115°F. (approximately 14 minutes per pound).

Remove the ham from the oven. Peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Raise the oven temperature to 400 degrees F. Brush remaining glaze on ham and place it back into the oven, uncovered for 15 more minutes or until ham has a glazed and shiny look.

Remove and let rest at least 20 minutes before serving.

Preparation:

Place potatoes in a large pot. Add water to cover. Stir in salt and bring to a simmer. Cook the potatoes until they are tender but still hold their shape, about 10 minutes. Drain. Let the potatoes sit in the colander until they appear dry but are still very hot.

In a large bowl, combine all of the dressing ingredients except the salt and pepper.

Toss the warm potatoes into the dressing until combined. Season the mixture with kosher salt and freshly ground black pepper. Place on a cookie sheet in a single layer and place into the refrigerator to cool.

Preparation:

Preheat oven to 350°. In large pot, add enough sugar and salt to water to make it very salty and sweet. Bring the salted and sugared water to a rapid boil. Place all of the carrots into the boiling water and cook them for approximately 8 minutes or until they are completely soft.

Place carrots in a blender and process (no less than 5 minutes) until they are smooth. You may have to add some of the heavy cream to get the carrots to “spin”.

Place the carrot puree into a large stainless steel bowl. Add sugar, remaining heavy cream, flour, melted butter, baking powder, kosher salt, black pepper, and beaten egg. Mix thoroughly but gently.

Spoon mixture into a 2-quart baking dish coated with the butter. Bake at 350°F for 40 minutes or until puffed and set. Remove from the oven and let rest for 15 minutes before serving.

Preparation:

Preheat oven to 370°. Line 28 cupcake pan cups with paper liners. Sift together salt and flour into a bowl. In another bowl, cream butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time and incorporate before adding the next egg. Add lemon zest and vanilla.

Slowly add half of the flour. Add half of the lemon juice and half of the buttermilk. Mix well then add remaining buttermilk and lemon juice. Mix just until incorporated, do not over mix.

Fill the cupcake liners till ¾ full. Bake in oven till tooth pick comes out clean - 15-17min. Let cupcakes cool completely.

When cupcakes have cooled take an apple corer and cut out the middle of the cupcake until ¼ inch from bottom. Do not cut all the way to the paper liner. Fill cupcake half way with raspberry compote filling and then fill with the lemon curd.

Pipe icing on top of cupcakes.

Preparation:

Combine all ingredients into sauce pan and place on medium high heat until raspberries have broken down. Turn heat to low, stirring occasionally. Let raspberries cook for about 15 minutes or until thickened. Remove from heat place in bowl with plastic wrap directly on top and let cool. Refrigerate.

Preparation:

Combine yolks, zest, juice, vanilla and sugar in a sauce pan and whisk to combine. Cook over medium heat, stirring constantly with a wooden spoon. Cook mixture until thick enough to coat back of spoon, about 5-7 minutes.  
Remove from heat and slowly add butter one piece at a time until all is incorporated.

Remove from heat place in bowl with plastic wrap directly on top and let cool. Refrigerate.

Preparation:

Place sugar and water in a small saucepan can cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil until a candy thermometer registers 248°F, about 5 minutes. While the syrup boils, beat the egg whites and cream of tartar in a large mixing bowl at high speed until stiff peaks form. Gradually add the syrup in a small stream into egg whites and continue to beat the mixture with an electric mixer, until the mixing bowl is cooled to the touch, about 7 minutes. The mixture should be thick and glossy. Stir in lemon extract. If you want to make your cupcakes colorful add food coloring at the end when icing has cooled.

Click here for a larger view.

Click here for a larger view.

Click here for an index card print out of this recipe!

Are you a new member of our recipe club?
Click here to see our Recipe Club Archives:

Click here to learn about our fine restaurants!