TASTE Winter 2022-23

1 x 1-in (2.5 cm) coin of ginger 2 garlic cloves, minced 6 lbs (2.72 kg) bone-in cooked ham 15 to 20 small carrots 2 tbsp (30 ml) unsalted butter 1 cup (250 ml) water, or more as needed

1 In a medium saucepan over medium heat, place bourbon, maple syrup, soy sauce, brown sugar, Dijon, orange juice and zest. Stir to combine. Add anise, ginger and garlic. Bring to a boil then reduce to a simmer. Cook for 10 minutes or until it has reduced by one third and is thick enough to coat the back of a spoon. Remove from heat and set aside. 2 Place ham on a cutting board skin-side up. Using a sharp knife, score top of ham diagonally with lines about 1-in (2.5 cm) apart. The scores should only be ¼-in (0.5 cm) deep. 3 Preheat oven to 375 F (190 C) and place ham in a large baking dish. Pour half of glaze over ham. Add 1 cup (250 ml) water to bottom of pan and bake for 30 minutes. Keep checking on ham and add a little water when pan gets dry, to avoid burning glaze. Add carrots to bottom of pan, then remaining glaze and butter. Cook for another 30 minutes or until carrots are tender and ham is warmed through with dark, crispy skin. 4 To serve, remove ham and carrots from pan and transfer to a platter. Sieve remaining pan jus into a gravy boat and serve alongside ham. Serves 8 PAIRS WITH

OYSTER BAY PINOT NOIR New Zealand $23.99 111302 ROAD 13 HONEST JOHN’S ROSÉ BC VQA $19.99 357327


SAVOURY BAKLAVA 2 lbs (1 kg) butternut squash, peeled, seeds scraped out and diced 3 tbsp (45 ml) grapeseed oil, divided

kosher salt and freshly ground black pepper, to taste 1 x 19 oz (540 ml) can chickpeas, drained and rinsed

BOURBON-GLAZED HAM SERVED WITH ROASTED CARROTS 1 cup (250 ml) bourbon ½ cup (125 ml) maple syrup

1 tsp (5 ml) ground cumin 2 tbsp (30 ml) harissa paste 3 yellow onions, finely chopped 1 large leek, white part only, finely chopped 2 garlic cloves, minced 1 cup (250 ml) pre-cooked, vacuum-packed chestnuts, rinsed and chopped 1¼ cups (310 ml) fresh breadcrumbs

½ cup (125 ml) soy sauce ⅓ cup (75 ml) brown sugar 2 tbsp (30 ml) Dijon mustard 2 oranges, zest and juice 5 star anise pods


Powered by