Ham, Bacon, etc.

Bacon Wrapped Pork Medallions with Pears

Cut pork tenderloin into 8 equal slices. Place 2 slices together. Wrap a bacon slice around each 2 slices and secure with a wooden toothpick. In an oven-proof skillet, over medium-high heat, sauté pears in 1 Tbsp/15 mL butter until

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Breakfast Ham Foccacia

Preheat broiler. Broil cut sides of focaccia until toasted. Remove from broiler. In a small bowl, combine mascarpone cheese, roasted peppers and rosemary. Spread some of the mascarpone mixture on each half of the focaccia. Cut each half of the

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Canadian Maple Glaze for Ham

Combine all ingredients; mix well. Fully cooked hams just need to be heated through before serving. Place a “fully cooked” or “ready to serve” ham in a shallow roasting pan. Bake, uncovered, at 325ºF (160ºC). A fully cooked whole ham

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Elegant and Easy Terrine

Line a 9″ x 5″ (2 L) loaf pan with aluminum foil, allowing 2 inches (5 cm) extension on either side of pan. In large mixing bowl, combine all ingredients except hard cooked eggs and bay leaf. Pack ½ meat

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Glazed Ham with Cider Sauce

Place ham in large roasting pan. Combine cider, ½ cup brown sugar, cinnamon, cloves and lemon juice; pour over ham. Cover and roast at 325ºF (160ºC) for 1½ hours, basting often. Add raisins, if using; cover and roast 30 minutes

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Glazed Ham with Maple Rum Sauce

Roast ham at 325ºF (160ºC) uncovered, about 15 minutes per lb/500 g. Meanwhile, combine maple syrup and rum. After 45 minutes, brush ham with maple mixture frequently, to an internal temperature of 140ºF (60ºC). Remove to a platter and keep

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Glazed Ham with Rum Raisin Sauce

Combine 1/3 cup/75 mL brown sugar with mustard. Drizzle over ham and spread to coat evenly. Place ham in a small roasting pan. Roast at 350ºF (180ºC) for about 50 minutes or until internal temperature reaches 140ºF (60ºC). Meanwhile, combine

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Ham and Bean Salad

In a 1 qt (1 L) bowl, combine beans, onions, celery and red pepper. In small bowl, whisk together lime juice, olive oil, garlic and pepper. Pour over bean mixture and toss well. Cover and refrigerate for 2 hours or

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Ham and Cheese Canapés

Combine ham, cheese, mayonnaise, green onions, mustard and pepper in a medium bowl. Slice French loaf on the diagonal into 25 ¼”/5 mm slices.Spread 1 Tbsp/15 mL of ham nixture on each slice and place on a baking sheet .

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Ham and Lentil Soup (Slow Cooker)

Combine all ingredients in a slow cooker and stir to mix. Cover and cook on LOW for 9-10 hours (or 4-5 hours on HIGH). Serve with cornmeal muffins or crusty bread.

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