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ham3Ingredients

  • 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
  • 1 cup SOOC Maple Balsamic or SOOC Cinnamon-Pear Balsamic
  • 2 tablespoons Dijon or grainy mustard
Directions
Preheat the oven to 325.

Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake  for 1 hour.
Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat.  This process should be done slowly, taking approximately 25-30 minutes to complete.  When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350.  Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions.  Cover just the shank end with a small piece of foil to prevent it from burning.  Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.

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INGREDIENTS: 

1 Large Butternut Squash

1 Medium Onion

2 Cloves Garlic

2 Tablespoons SOOC Chipotle Olive Oil

Sea salt and fresh ground pepper to taste

½ Teaspoon Cinnamon

3 Cups Chicken Broth
DIRECTIONS:

Cut the squash in half and remove the seeds. Cook the squash by roasting in the oven at 350 degrees until fork tender.

Heat the chicken broth in a sauce pan and simmer on low heat until needed.

Peel and cut the onion and garlic into small dice. Sauté in the SOOC Chipotle Olive Oil until tender and soft.

Scoop out the pulp from the squash and place it into a food processor along with the onions and garlic and half the chicken broth.

Puree until smooth, adding additional broth as needed.

Once you have a smooth mixture, return the squash to a saucepan and keep warm.

Season your soup with cinnamon, salt and pepper.

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