Old Yankee Cutting Boards Celebrates Christmas in March

Believe it or not it is Christmas time at Old Yankee Cutting Boards. The whole family came home this past weekend to celebrate a “cookbook” Christmas. The house was festooned with the Christmas spirit including a fully decorated tree ( yes, I know that it is March) as we created a Felides family Christmas for the cameras. You can’t guess why? We gathered to cook and photograph our favorite Christmas dishes and traditions for a soon to be released cookbook coauthored by our son Trapper Felides and Helen Kimmel.

One of the recipes was for Dean’s Maine Christmas Ham which of course was carved on a beautiful Old Yankee  Pro Cutting Board. With Easter just around the corner, we are giving you a sneak preview of this recipe . As Mikey says “Try it , you’ll like it”. For a spring twist, you can substitute 2 tbsp of a spicy brown or horseradish mustard or 1 tsp dry mustard for the fresh rosemary.

Dean’s Maine Christmas Ham
Fresh ham shank ( a pit or Virginia ham will also do) @ 9 lbs
1 10 oz jar of apricot jam ( you can substitute the flavor of your choice  but I would suggest that you shy away from a dark fruit choice such as blackberry or blueberry. Sugar free will also do or you can also use a chutney)
2 tbsp sherry vinegar
1 packed tablespoon brown sugar
2 tsp fresh rosemary
1/4 tsp ground pepper
whole cloves

Place ham fat side up on rack in shallow pan at 325*.  Score fat into a diamond pattern. Cover tightly with foil and bake about 2 hrs. or until internal temperature is about 130*.
Meanwhile in a saucepan combine all other ingredients and cook until liquefied and mixed well.
Remove ham from oven and stud the ham with cloves. Slowly pour 1/2 of mixture over the ham to cover nicely. Pour @ 2 cups of water in the bottom of the pan. Continue to cook ham uncovered to internal temperature of 150*.
You have 2 options for the rest of the glaze mixture. You can either continue to baste the ham with the rest of the mixture until the ham reaches a temperature of 150* or you can reserve the second 1/2 of the mixture and use as a glaze at the table.
“Table”  glaze:
Once the ham is removed from the oven, remove the ham to a platter or a cutting board. Put the ham pan over a burner on the stove and  while adding the remaining glaze mixture scrape up all of the delicious brown bits from the bottom of the pan. Bring the mixture to a boil and cook until well mixed. Pour the mixture into a container and skim off fat. Serve with ham.

While you are celebrating spring , why not surprise your sweetie with a new Old Yankee cutting board to carve his or her specialty on ? Or maybe an Old Yankee small signature board for a truly unique appetizer or cheese display .

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