Brown Sugar Ham Glaze (me-web)
1 ½ c. packed brown sugar
1 ½ c. red wine vinegar
4 sprigs fresh mint (each sprig about 2”)
In medium saucepan stir together sugar, vinegar and mint sprigs Bring to boil and reduce heat. Boil gently, uncovered, about 30 minutes or until reduced to 1 cup. Remove from heat. Remove and discard the mint sprigs. Bake ham until meat thermometer registers 125°; brush ham with some of glaze. Bake for 20-40 minutes more or until thermometer reads 135°, brushing 3 more times with additional glaze. Sprinkle with pepper, if desired. Let stand 15 minutes before carving (the meat’s temperature will rise 5°F during standing to the safe temperature of 140°. Serve meat on a platter layered with green tops of uncooked leeks and green onions, if desired. Bring any remaining glaze to boiling and serve with ham.
Parmesan Scones
2 c. finely chopped onions
2 Tbsp. olive oil
6 garlic cloves; minced
4 c. all-purpose flour
2 c. grated Parmesan cheese
4 tsp. baking powder
1 tsp. salt
2 c. heavy whipping cream
Additional grated Parmesan, optional
In large skillet, sauté onions in oil until tender. Add garlic; sauté 1 minute longer. Cool slightly. In large bowl, combine flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. Turn onto floured surface; knead 10 times. Divide dough in half. Pat each portion into 6” circle. Cut each circle into 6 wedges. Separate wedges and placed on greased baking sheet. If desired, sprinkle with additional cheese. Bake at 400° until light golden brown, 10-12 minutes. Serve warm. Makes 1 dozen.
