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Dec 20 2011

winter fruit stuffing

You can use this delicious holiday dressing to stuff whole legs of ham, but it would also be delicious in the centre of a crown roast of pork or served on the side as an accompaniment to pork roast or chops. It will keep refrigerated for two weeks. I love having it the day after the big dinner, heaped onto thin slices of leftover ham stuffed inside a crusty roll with a slather of dijon mustard.

Makes 4 cups (1 L), enough for 1 boneless leg of ham

1 cup (250 mL) dried apricots
1 cup (250 mL) figs, halved
1 cup (250 mL) dried cranberries
1 cup (250 mL) golden raisins
1 cup (250 mL) red wine
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
1 cinnamon stick

In a large heavy saucepan over medium-low heat, combine the apricots, figs, cranberries, raisins, wine, sugar, water and cinnamon stick; simmer gently until the fruit is plumped and the liquid is reduced to about 1/2 cup (125 mL), about 30 minutes. Remove cinnamon stick and discard. Let come to room temperature before stuffing ham.

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Dec 20 2011

bourbon glazed ham with winter fruit stuffing

For the special holiday meal, try using a ham that’s already cooked; it certainly makes life easier. Simply stuff the ham, baste with the glaze and bake until it’s warmed through. There may be instructions for heating the ham on the wrapper, but bear in mind that with stuffing it takes longer to heat. If you’re baking an 8 to 10-lb (4to5kg) ham, plan on about one hour at 350°F (180°C) to heat the meat and stuffing.

Makes 18 servings

1 precooked boneless leg of ham, 8 to 10 lb (4 to 5 kg)
Winter Fruit Stuffing

Bourbon Glaze

1/2 cup (125 mL) red wine
1/2 cup (125 mL) bourbon
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) grainy mustard
2 tbsp (30 mL) finely grated orange peel
6 cloves

Preheat the oven to 350°F (180°C).

Bourbon Glaze: In a saucepan over medium-high heat, combine the wine, bourbon, sugar, mustard, orange peel and cloves; bring to a boil. Reduce heat and simmer until reduced by half. Remove from heat and let cool.

Slather the ham with the glaze. Bake for 1 hour, basting after 30 minutes and again 10 minutes before removing from oven.

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Dec 19 2011

sun-dried cranberry & hazelnut stuffing

Another favourite holiday staple, this recipe actually inspired one of our most popular raincoast Crisp flavours. It’s very West Coast – we see fields of cranberries being harvested every Fall, and not too far into the Fraser Valley there are miles of hazelnut orchards. If you’re a fan of sausage in your stuffing, simply add 1 lb (500 g) of your favourite sausage meat, cooked, drained and crumbled, before adding the stock.

Makes 8 cups (2 L), enough for an 18 to 20lb (9 to 10 kg) turkey

4 tbsp (60 mL) butter
1/2 large onion, diced
1 cup (250 mL) hazelnuts, toasted and coarsely chopped
1/2 cup (125 mL) sun-dried cranberries
2 tbsp (30 mL) finely chopped fresh rosemary
2 tbsp (30 mL) finely chopped fresh thyme
2 tbsp (30 mL) finely chopped fresh parsley
1 tsp (5 mL) finely chopped fresh sage
Sea salt and freshly ground pepper
1 lb (500 g) focaccia bread, cut into 1-inch (2.5 cm) cubes
3 cups (375 mL) chicken stock (approx.)

In a heavy sauté pan over medium heat, melt the butter; sauté the onions until softened. Stir in the hazelnuts, cranberries, rosemary, thyme, parsley and sage; season to taste with salt and pepper. Add the bread cubes. Pour in enough stock, 1/2 cup (125 mL) at a time, to just moisten bread.

Stuff into the cavity of the turkey before roasting. Or, if you wish to serve it as a side dish, transfer to a casserole dish and bake in 375°F (190°C) oven for 30 to 45 minutes.