Maple Glazed Yam Stars Food

MAPLE STARS

Steps:

• Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and maple sugar in a large bowl with a mixer on medium-high speed until fluffy, 4 minutes. Add the egg and vanilla; beat until combined. Reduce the mixer speed to medium low; add the flour mixture and beat until just combined. Transfer the dough to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Divide the dough into thirds. Working with 1 piece at a time, roll out the dough on a floured surface until 1/8 inch thick. Cut out stars with a 2-inch cutter; arrange 1 inch apart on 2 ungreased baking sheets and sprinkle with gold sugar. Refrigerate the cutouts 15 minutes.
• Bake, switching the pans halfway through, until the cookies are set and lightly browned on the bottoms, 13 to 16 minutes. Let cool completely on the baking sheets.
• Make the filling: Melt the white chocolate in the microwave in 30-second intervals, stirring, until smooth. Let cool. Stir in the butter with a rubber spatula, then stir in the confectioners¿ sugar, maple extract and lemon juice until smooth. Sandwich between the cookies.

MAPLE-GLAZED HAM

Steps:

• Preheat oven to 300°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours., Meanwhile, in a large saucepan, combine glaze ingredients. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. , Remove ham from oven. Pour glaze over ham. Bake ham, uncovered, until a thermometer reads 140°, 15-30 minutes longer.

DIJON MAPLE GLAZED SPIRAL HAM

Steps:

• Preheat oven to 300 degrees F.
• Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender.
• Make the glaze:
• Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.
• When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F.
• Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.

MAPLE-GLAZED YAMS RECIPE

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Add the lemon juice to a mixing bowl with a quart of cold water.
• Peel the yams and cut into 2-inch chunks. Toss them in the lemon-water mixture as you work to prevent discoloration.
• In a small saucepan, melt the butter over medium heat and add the maple syrup, stirring to combine. Remove from heat.
• Drain the yams, but don't rinse. Add to a mixing bowl and pour in the butter-maple mixture, salt, and pepper. Toss with a spatula to combine.
• Line a baking pan with foil or silicone baking mat. Spread the yams on the pan until evenly spaced.
• Bake until fork tender, about 25 minutes.
• Transfer to a serving bowl and pour over the extra butter/maple mixture from the baking pan.
• Serve hot or at room temperature and enjoy!

MAPLE & MUSTARD GLAZED HAM

Steps:

• Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
• Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.