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Cooking with Pam: Thanksgiving Feast
Today’s recipes are from Foodland Ontario
Serves 12 to 16
- 1 fully cooked, bone-in smoked Ontario ham, 7 to 8 pounds
- ½ cup Ontario honey
- ¼ cup Dijon mustard
- 2 tablespoons minced fresh Ontario rosemary
- 1 clove Ontario garlic, minced
- ¼ teaspoon cayenne pepper
- 1 tablespoon butter
- Trim skin off ham, leaving a thin layer of fat. Score fat in diamond pattern. Set ham, fat side up on rack in shallow roasting pan; add 2 cups water to pan. Cover top with parchment paper, then whole pan with foil. Roast in 325 degree F oven for 2 hours (or according to instructions on ham package) or until meat thermometer reaches an internal temperature of 140 degrees F.
- Meanwhile, in small saucepan whisk together honey, mustard, rosemary, garlic and cayenne.
- Remove ham from pan; set aside. Reserve ½ cup of the drippings and discard remaining drippings in pan.
- Return ham, uncovered, to pan. Add half of the reserved drippings and the butter to honey mixture, stirring to melt butter. Brush liberally over ham, and roast for 20 minutes, basting after 10 minutes.
- Remove to platter and tent with foil. Let stand for 15 minutes before carving.
- Add remaining drippings to glaze and heat over medium heat until bubbly; pour into gravy boat to serve with ham slices.
Roast Turkey on your menu? Go to my website www.pamcooks.com, Pam’s Favourites Page, for instructions on How to Cook the Turkey a Day Ahead.
AUTUMN VEGETABLE MASH
- 2 medium Ontario Yukon Gold potatoes, peeled and cubed
- 1 large Ontario sweet potato, peeled and cubed
- 2 large Ontario carrots, peeled and thickly sliced
- 3 large Ontario parsnips, peeled and thickly sliced
- 2 tablespoons butter
- 2 teaspoons minced fresh thyme
- ¾ teaspoon each: salt and prepared horseradish
- ½ teaspoon pepper
- In large saucepan, combine Yukon Gold and sweet potatoes, carrots and parsnips; cover with water and bring to boil. Cover, reduce heat and cook for 25 to 30 minutes or until very tender. Drain, reserving ½ cup cooking liquid.
- Mash vegetables with butter and enough reserved liquid to make mixture smooth. Stir in thyme, salt, horseradish and pepper.
Can be made up to 2 days ahead and reheat, covered, in microwave or oven.
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 ½ cups milk
- 1 Ontario egg, lightly beaten
- 1 ½ teaspoons vanilla
- 1 cup cooked mashed Ontario pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon each: ground ginger and nutmeg
- Pinch salt
- 1 pound cake (400 g)
- Whipped cream
- In medium saucepan whisk together sugar and cornstarch. Whisk in milk until smooth. Cook and stir over medium heat until boiling and thickened, 8 to 12 minutes. (Microwave: mix in large glass bowl; MW on high 4 to 6 minutes, whisking twice during cooking)
- Stir a bit of the hot milk mixture into egg to warm it. Whisk egg into milk mixture. Cook or MW on medium for about 1 minute. Stir in vanilla.
- In bowl, season pumpkin with cinnamon, ginger, nutmeg and salt. Whisk into custard. To prevent skin from forming, place plastic wrap directly on surface; refrigerate until cold, a few hours.
- To assemble trifle, cut cake into ¾-inch cubes. Place half in an 8-cup glass dish. Spoon half of the custard over cake. Repeat with remaining cake and custard. Cover and refrigerate 4 hours or overnight before serving. At serving time garnish with whipped cream.