Grandpa's Cabin Dinners

Grandpa's Baked Ham

MAPLE BAKED CABIN HAM
Ham
10 lb leg ham, bone in, skin on
30 Cloves (for studding the ham)
2 oranges , cut into quarters
1 c. water
Glaze
3/4 c. maple syrup (sub honey)
3/4 c. brown sugar , packed
3 Tbsp. Dijon mustard
3/4 tsp. ground cinnamon
1/2 tsp. allspice (or nutmeg)

Instructions

Take ham out of fridge 1 hour prior.
Preheat oven to 320°F.
Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
Place the Glaze ingredients in a bowl and mix until combined - use whisk if needed.

Remove ham rind (skin)

Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)
Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.
Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
Insert a clove in the intersection of the cross of each diamond on the surface (optional).

Glaze and Baking

Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (more even browning).
Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.
Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan)
Pour the water in the baking dish, then place in the oven.
Bake for 1.5 - 2 hrs, basting very generously every 30 minutes with remaining glaze + juices in pan, or until sticky and golden.
Use foil patches to protect bits that brown faster than others - press on lightly, caramelization won't peel off with the foil.
Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving - as the glaze in the pan cools, it thickens which means it "paints" the ham even better - but be sure to save pan juices for drizzling.

Serving and presentation tips

Sauce: Use pan juices as the sauce - it's loaded with flavour. Drizzle sparingly as the glaze flavour is intense! Note juices need to be warm for drizzling, it thickens when cooled. Thin slightly with water if required.
Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!
Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices - it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)
Leftovers: See list in post for recipe using leftover ham and ham bone!
Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze - don't forget the bone! See How to Store Glazed Ham for directions.

Recipe Notes:1. HAM:

Skin (rind) on ham - Make sure you get the ham with the skin on (rind - thick rubbery skin). Between the skin and the ham is a layer of fat which is what makes this ham gorgeously sticky. There are some hams which come with the skin and fat removed. Though you can use this recipe for those hams too, you won't get the sticky exterior you see in the photo.
Half or whole - this recipe can be used for half or whole hams.
Larger hams - For larger hams, scale the glaze by using the recipe slider (click on the Servings)
Ham quality - Buy the best ham you can afford. The more you pay, the better the quality. However, for an economical option, I can recommend the Woolworths Smoked Ham Leg for $9/kg (I used a half leg). I was very impressed with how great it was for such good value - I've used it for several years now. There is an even cheaper one for $6/kg - I bypassed this because it wasn't smoked and looked a bit pale.
Cooked ham - Make sure you get a cooked ready-to-eat ham, not a raw one (also referred to as "gammon"). All ham sold in Australia in supermarkets is ready-to-eat but if you get your ham from the butcher, double check that it's not raw. If you have a raw ham (gammon), this recipe is not suitable.

2. Oranges - you can't taste it in the end result, it just adds more flavour into the pan drippings and the glaze the ham. If you really can't use or stand oranges, use 1/2 cup apple or other fruit juice instead (store bought bottle is fine) and skip putting oranges in baking pan. 3. Make Ahead - Glazed Ham is excellent made ahead, it's how I do it most of the time! a) PREPARE THEN BAKE FRESH (100% perfect): Remove skin, cut fat, insert cloves, make glaze and store separately. Then refrigerate until required, then glaze etc and bake on the day of per recipe. b) COOK AHEAD (99.9% perfect): Make entirely per recipe, cool. Transfer to non reactive container (do not leave in metal tray), cover sticky surface with baking paper (parchment paper) then the whole ham with foil. Scrape every bit of juice in the pan into a container. Refrigerate both for up to 5 days (longer probably ok, I've done 5 days). To reheat, remove from fridge and bring to room temperature, pour sauce into pan and place ham in pan. Reheat covered loosely with foil in a 160°C/320°F oven for 40 minutes or until a metal skewer inserted into the middle comes out warm. When the inside is warm, remove foil and baste with pan juices, then bake until the surface is sticky and golden - it shouldn't take much longer than 10 minutes. The juices thicken into a jelly when cool so it needs to be reheated (microwave is fine). DO NOT MICROWAVE!!! It can make the fat diamonds "pop" and you might lose the best part - the golden, sticky surface! 4. How much ham per person - remember, ham is salty, people don't typically eat giant slabs like steak and you slice it thinly so less goes further.

With other main dishes - 6 to 8 people per 1 kg / 2 lb ham (bone in weight). So a 5 kg / 10 lb ham = 30 - 40 people, about 100 - 130g / 3.4 - 4 oz per person.
As the only main protein - 5 people per 1 kg / 2 lb ham (bone in weight). So a 5 kg / 10lb ham would serve 25 people, about 150g/5oz meat per person..

Note: Ham bone with residual meat weighs anywhere 750g - 1.25 kg (1.5 - 2.5 lb). Assumed 1 kg/2lb for purpose of above. 5. Nutrition per serving, assuming 30 servings and all sauce is consumed (which in reality it won't be).

Apple Salad w/ Candied Walnuts & Cranberries

1 red apple , quartered, seeds remove, finely sliced
▢ Squeeze of lemon juice (to stop apple browning)
▢ 120 g/4 oz mixed salad leaves (4 to 5 big handfuls)
▢ 1/2 red onion , finely sliced (wedge way, not half moon)
▢ 3/4 cup dried cranberries
▢ 2 tbsp feta or goats cheese , crumbled (garnish, optional)
Candied Walnuts (or other nuts):
▢ 1 tbsp butter , salted
▢ 1/4 cup white sugar
▢ 1 cup walnuts or pecans

Dressing:
▢ 2 tbsp cider vinegar
▢ 4 tbsp olive oil
▢ 1.5 tsp Dijon mustard
▢ 1.5 tsp white sugar
▢ 1/2 tsp salt
▢ 1/4 tsp pepper

Instructions

Place butter in a small non stick skillet over medium heat. When melted, add sugar. Stir briefly, then leave until the sugar mostly melts.
When it starts bubbling a bit, add nuts.
Stir 2 minutes. Pour out on parchment paper lined tray.
Spread nuts out, allow to cool. Roughly chop half, leave some whole.

Plump Cranberries:

Place in a bowl, pour over freshly boiled water. Leave to soak 10 minutes then drain.

Apple:

Drizzle with lemon juice and toss (stops apple from browning).

Dressing:

Place Dressing ingredients in a jar and shake well. Adjust to taste - more oil to make it creamier, sugar for sweet, vinegar for tart.

Assemble:

Place salad in a large bowl with half the apple slices and all the onion. Drizzle with half the dressing then toss.
Scatter over the cranberries, desired amount of walnuts, remaining apple slices and feta. Drizzle with remaining dressing. Serve immediately!

Recipe Notes:
1. Apple - I like using red apple for appearance and also because most are sweet / a bit tart. Whereas granny smiths are tarter and gold apples tend to be sweeter.
2. Nuts - use any nuts you want here. Pecans and almonds are ideal. Recipe makes more candied nuts than you need but I find it hard to make a smaller batch. Leftovers keeps for a week or two in an airtight container (or even freeze for months!)
Nut substitute: sunflower seeds and pepitas would also be great here for texture and flavour.

Irish Mashed Potatoes

GRANDPA'S IRISH POTATOES
8 to10 medium potatoes, peeled
1 (8 oz.) carton sour cream
(secret ingredient)
1 (8 oz.) pkg. cream cheese, softened
(secret ingredient)
1/2 c. butter
1 clove garlic, mined
1/4 c. chopped chives
2 tsp. salt
Dash of paprika

Instructions

Cook potatoes in boiling water about 30 minutes or until tender.
Drain potatoes and mash.
Beat cream cheese with an electric mixer until smooth.
Add potatoes and remaining ingredients except paprika, beat just until combined.
Spoon mixture into a lightly buttered 2-quart casserole: sprinkle with paprika.
Cover and refrigerate overnight.
Remove from refrigerator 15 minutes before baking.
Uncovered and bake at 350 degrees for 30 minutes or until thoroughly heated.
Makes about 8 to servings.

Grandpa's Cherry Pie

MARLENE'S CHERRY CHEESECAKE PIE
1 graham cracker pie crust (or make your own)
1 (8 oz.) pkg cream cheese, softened
1 (14 oz.) can sweetened condensed milk
(Note: do not use evaporated milk)
1/3 c. lemon or lime juice fresh, not lemon extract
(2 large lemons or 3 medium limes)
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling

Instructions

Let cream cheese stand at room temperature until softened.
In a medium bowl, beat cream cheese until light and fluffy.
Slowly add condensed milk, lemon juice and vanilla, beating until smooth.
Pour into crust.
Chill at least 3 hours until firm and then top with cherry pie filling.

Hand-Cranked Ice-Cream

HAND-CRANKED ICE CREAM BASE
2 c. heavy cream
1 c. whole milk
⅔ c. white sugar
⅛ tsp. fine sea salt
6 large egg yolks
Your choice of flavoring (see note)

Instructions

In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.
Remove pot from heat. In a separate bowl, whisk yolks.
Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl.
Cool mixture to room temperature.
Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturers’ instructions.
Serve directly from the machine for soft serve, or store in freezer until needed.

Grandpa's Lemonade

1/2 to 3/4 c. (4-6 oz.) lemonade (homemade or purchased)
¼ c. (2 oz.) whiskey
Ice, for serving

Instructions

For a glass: In a glass, pour in the lemonade and whiskey. Add ice and garnish with a cocktail cherry if desired.
For a pitcher: Add 6 cups lemonade and 2 cups whiskey to a pitcher. Add ice and serve.

Campfire Smores

CLASSIC S'MORES
12 graham crackers
6 Hershey’s Chocolate Bars
24 Marshmallows
12 wooden skewers

Instructions

The most basic answer is you break a graham cracker in half and lay the two halves on a plate.
Top with a square of chocolate (A Hershey’s bar this would be 2 rectangles).
Then have a marshmallow, heated up, that you add to the chocolate and top with the graham cracker.
Press down slightly and enjoy while warm and melted.

S'Mores Campfire Sandwich Cookies

COOKIE BATTER
1-1/2 c. all-purpose flour
1-1/2 tsp. ground cinnamon
3/4 tsp. baking soda
3/4 tsp. salt
1/2 c. (1 stick) butter, room temperature
3/4 c. (packed) dark brown sugar
2 Tbsp. white sugar
6 Tbsp. honey
1 large egg
1 egg yolk
1 tsp. vanilla extract
COOKIE CENTERS
Nutella
24 marshmallows

Instructions

Preheat oven to 375 degrees.
Whisk all-purpose flour, cinnamon, baking soda, and salt in a small bowl.
In a separate bowl, using an electric mixer on high speed, beat butter, brown and white sugar until fluffy (about 2-3 minutes).
Add honey and beat on medium to combine.
Add egg, egg yolk, and vanilla to combine.
Scraping down sides as needed.
Reduce speed to low and gradually add dry ingredients, to wet ingredients, scraping down sides until just blended.
Cover dough and chill at least 1 hour, or up to overnight.
Scoop dough by heaping tablespoons, roll into balls and arrange 3 inches apart (approx. 6 per sheet).
Bake cookies, swapping the trays and rotating them once halfway through until golden brown about 10-11 minutes.
Makes about 12 cookies.

To Assemble Your S'mores

Roast marshmallows to desired doneness.
Take two cookies and spread Nutella on the bottom side of each cookie.
Place your roasted marshmallow on top of the Nutella on one cookie and then place the other cookie with Nutella ontop the other cookie with Nutella and the marshmallow.
Gently press the cookies together, to compress the marshmallow.