Mommy Yum

INGREDIENTS 1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end, about 9-11 pounds Honey Thyme Glaze 3 Tbsp melted butter 2 Tbsp chopped fresh thyme (or 2 teaspoons dry) 1/4 cup cider vinegar 1/4 cup honey 1 Tbsp brown sugar 1 teaspoon Worcestershire sauce Honey Thyme Glaze adapted from  Gourmet METHOD 1  Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature. 2  Preheat oven to 325°F. Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat. If you want you can first cut off any skin that might still be on the ham, but it isn't necessary.   ...

12 ounce bag fresh/frozen cranberries 1 cup sugar 1 strip orange/lemon zest 2 tablespoon water Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

3 Pound boneless pork roast trimmed (or pork shoulder) BBQ sauce 1/2 cup ketchup 1/2 cup firm pack brown sugar 1/3 cup cider vinegar Put everything in slow cooker and cook 8hr (or 4h on high)

Potatoes Sour cream Cheddar cheese Chives Bacon Preheat oven 375F Scrub potatoes. Rub outside with olive oil Season with salt and pepper Bake for 20-25 mins Take out and let cool Cut potato into half Scrub inside of potato out into bowl Add sour cream, cheddar cheese, chives, salt, pepper, chopped cooked bacon and mix Scoop mixture into potato shells, top with cheddar cheese (for presentation) and bake another 5 mins till golden brown. Serve w fresh chives as garnish

Northern black or northern bronze turkey 2 onions 1 lemon bay leaves olive oil 4 sticks butter 3 cloves garlic parsley strip bacon rosemary 3 chopped tomatoes dry cider chicken stock ------------------ stuff turkey with : salt and pepper inside turkey half 2 onions 1 lemon whole bay leaves 2 lemons (zest + juice) touch of olive oil soft butter (about 4 sticks) salt pepper 3 cloves garlic pureed chopped parsley (one handful) - mix all above, and stuff butter underneath skin (in btw skin and turkey) @ top of breast - rub rest outside (then olive oil on top) 220 C (428F) for 10 mins in oven Scoop melted butter at base and scoop over turkey few times. Cover top of turkey with strip bacon Scoop more melted butter over it few times Put in oven 180C (356F) for 1/2 hours per KG (so 5kg bake for 2 1/2 hr) to check if cook, stick fork in thigh, if juice run, means cook Let turkey rest on couter top for equal ant of time as bake (2 1/2 hr to chill and resor...

120gm almond meal 200gm powder sugar 100gm eggwhite 30-35gm granulated sugar Food colouring 2 tsp vanilla extract (optional) Can substitute 2-3 tblspoon almond meal for powdered flavouring 1.Egg white and granulated sugar, beat to form meringue. Add colouring. 2.Fold almond meal and powdered sugar until not very runny. 3.pipe on sheet 4.Tap on counter few times 5.Leave on counter 30-45mins 6.Bake 300F 20 mins