No Joke Holiday Ham

Poultry gets all the attention at holiday meals, but pork has always had a place at the Christmas table. While ham is often served on Christian holidays like Christmas and Easter, people have been eating pork products during wintertime long before Christianity. Germanic Pagans commonly served wild boar during Yuletide, while Norse Pagans sacrificed and feasted on wild boar during the Winter Solstice. Food historians believe that the holiday ham tradition is linked with cold weather months as pork could be easily carried and stored without refrigeration for long periods of time. As well, many cultures have associated pigs with abundance and good fortune, which is why a fat pig became a common gift on special occasions like births and weddings. For a ham that you would proud to serve to your friends and family as a main event or as an alternative, check out the recipe below. 

Ingredients

1 ham
125 mLmL maple syrup or honey
6 whole garlic cloves, peeled
6 bay leaves
3 whole dried hot peppers
3 star anise
2 cinnamon sticks
coriander seeds to taste
fennel seeds to taste
olive oil

1. Preheat oven to 190°C.
2. Break the star anise, cinnamon, bay leaves, and hot peppers into large pieces. Set aside.
3. place the ham In a roasting pan, . Sprinkle generously with maple syrup.
4. Deposited on the meat the whole garlic cloves and other ingredients except oil and water. Pour oil over the filling.
5. Add water to cover bottom of pan about 1 inch (2,5 cm).
6. Roast in the oven 1h30-2h. Let stand a few minutes after cooking.

Everyday Cranberry Sauce

Cranberry sauce only gets its time to shine twice a year. It makes an appearance at Thanksgiving and Christmas dinner, usually still in the shape of the can it came out of. Fans of this seasonal condiment shouldn't limit themselves to those two days, especially when cranberries are available year-round in either fresh or frozen forms. With the recipe below, it is possible to enjoy its tart sweetness anytime you're in the mood for poultry or ham. 

Ingredients

475 mL reduced-sodium chicken broth
100 g cranberries
115 g onion, finely chopped
60 g sugar
15 g butter
5.5 g cornstarch mixed with 15 mL water
2.5 g dried sage
2.5 g dried thyme

1. In a large saucepan melt the butter over medium heat. Add the onions, and let them cook for about 8 minutes, until they turn golden, stirring occasionally.
2. Add the dried sage and thyme and cook for a minute. Pour in the chicken broth and let it simmer for about 10 to 15 minutes until it has reduced to about 355 mL. Strain the mixture then pour the liquid back into the saucepan.
3. Put the cranberries and the sugar in the liquid, and boil for about 5 to 8 minutes until the berries burst. Whisk in the cornstarch mixture then let it come to a boil again. Cook until the sauce begins to thicken, about 1 to 2 minutes. Remove the saucepan from the heat and let the sauce thicken as it stands. Season with salt and pepper and serve on the meat of your choice.

Note: This recipe was taken from "Everyday Food Great Food Fast" by Martha Stewart Living Omnimedia Inc.