Dan's Paper's Food Guru, Silvia Lehrer
From December 03 2010
Simple Art Of Cooking, by Silvia Lehrer
Before we turn around there's a not-too-distant wave of fresh holiday preparation around the bend. Perhaps you're planning a marathon of cooking and baking sessions to store or freeze ahead or gifts from the kitchen to jar and tie up in pretty ribbons. We could all use a little help and help could come in a variety of ways.
Bridgehampton resident, Monty Matthews, an advertising executive and entrepreneur of Brick Kiln Kitchens, developed a recipe for a baked ham with a special glaze. The recipe was acclaimed by the New York Times and Saveur magazine, and the rest, as they say is history. Mr. Mathews invites you to try his hams raised on an upstate family farm which are preservative free and naturally smoked without nitrates. The ham doesn't look like a conventional store-bought ham in that it has a very pale, almost roast turkey like color with a rich taste and texture. The all-natural glaze to dress the ham is made in a certified organic kitchen on the North Fork of Long Island. Both are available at MontesHam.com. This delectable treat could make some of your holiday entertaining hassle free. A portion of the company's profits is contributed to City harvest to feed the hungry.
Dining well and feeding the hungry at this time of giving is a good thing.
GLAZED CARROTS MONTE'S WAY
Serves 4 to 6
1 bunch carrots, peeled and trimmed
3/4 cup fresh orange juice, about 2 large oranges
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 to 3 teaspoons Monte's original glaze
- Slice carrots on the bias, about 1/8th-inch thick. Put them in a saucepan with the orange juice and bring to a boil. Adjust heat to medium and cook at a brisk simmer for 8 to ten minutes until 'al dente'. Season carrots with salt and pepper to taste. Drain carrots over a bowl reserving the juice.
- Place butter and glaze in saucepan the carrots cooked in and stir to mix over low heat. Add the carrots and a tablespoon or so of the reserved juice to thin the sauce and cook for another minute or two until the carrots sizzle. Taste to adjust seasoning and serve.
MONTE'S MASTER HAM WITH ORGINAL GLAZE
Serves 20 to 25
1 Monte's ham, bone in, 13 to 15 pounds
1 jar Monte's original glaze, divided
1 tablespoon whole cloves
Preheat oven to 325*
- Line a large roasting pan with several layers of aluminum foil. Remove ham from sealed wrap and trim tough outer skin and excess fat and discard. Place ham, meat side down, in foiled-lined pan and, with a sharp knife, score the fat, making crosshatch incisions about 1/4-inch deep and 1-inch apart. Place ham in the oven for 30 minutes. Remove ham from the oven and increase oven temperature to 350 degrees.
- Stud the ham with the whole cloves by inserting one clove at the intersection of each crosshatch), then, with a spatula, spread with one-third of the glaze and return to oven for another 30 minutes. Remove from the oven and coat with another one-third of the glaze and bake another 30 minutes.
- Coat the ham with the glaze a third time and bake for 30 minutes longer or 2 hours total. Transfer to a cutting board and allow ham to rest for at least 30 minutes. Carve into thin slices and serve warm or at room temperature.
Note: Leftovers can be refrigerated in a suitable container and will keep for 2 to 3 weeks.
GLAZED SALMON MONTE'S WAY
Serves 4 to 6
4 to 6 6-ounce center cut salmon fillets
1 tablespoon unsalted butter
2 to 3 tablespoons Monte's Original Glaze
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
2 to 3 tablespoons fresh lemon juice
Preheat oven to 350*F
- Place salmon fillets on a tray or dish large enough to hold the fillets in one layer.
- Melt butter in a small saucepan over medium heat, add the glaze and bring it to a gentle boil. Stir to mix and remove from heat. Spoon half of the glaze over the fillets and let marinate about 10 minutes.
- Heat the olive oil in an oven-proof skillet over medium-high. Transfer the fillets to the skillet and season with salt and pepper. Brush the fillets with remaining glaze and cook for 2 minutes. Pour over the lemon juice and place in the preheated oven. Bake for 6 minutes longer until medium rare and the tops of the fillets are lightly caramelized or bake another couple of minutes for medium. Be sure to remember to wear gloves when removing the hot skillet from the oven. Spoon over pan juices and serve.