Grandpa's Cabin Dinners
Grandpa's Baked Ham
MAPLE BAKED CABIN HAM
10 lb leg ham, bone in, skin on
30 Cloves (for studding the ham)
2 oranges , cut into quarters
1 c. water
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)
Remove ham rind (skin)
Glaze and Baking
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.
- 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.
- 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..
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
▢ 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
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
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter
1 clove garlic, mined
1/4 c. chopped chives
2 tsp. salt
Dash of paprika
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
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)
1/2 to 3/4 c. (4-6 oz.) lemonade (homemade or purchased)
¼ c. (2 oz.) whiskey
Ice, for serving
12 graham crackers
6 Hershey’s Chocolate Bars
12 wooden skewers
S'Mores Campfire Sandwich Cookies
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