INGREDIENTS

1/4 cup light brown sugar
1 T Honey
2 tablespoons freshly ground black pepper
1 1/2 teaspoon ground cloves
1 1/2 teaspoon ground cinnamon
One 8- to 10-pound bone-in smoked ham, skin removed
3 cups applesauce
2 tablespoons apple cider vinegar
Kosher salt

HOW TO MAKE THIS RECIPE

Preheat the oven to 350°. In a medium bowl, mix the sugar and honey with the pepper, cloves and cinnamon.

Place the ham fat side (peel side) up on two large pieces of aluminum foil. Peel the skin off.  Press the sugar mixture all over the top and sides; it should form a thick layer. Wrap the ham tightly in the foil and transfer to a large roasting pan. Bake for about 2 hours, until a thermometer inserted in the thickest part of the meat registers 125°. Transfer the ham to a work surface and let rest in the foil at room temperature until cool enough to handle, about 2 hours.

Unwrap the ham and slice the meat; transfer to a large platter and tent with foil to keep warm. Pour the accumulated juices into a large measuring cup and spoon off any fat. You should have about 3 1/4 cups.

Warm ham juices, apple sauce and vinegar in a sauce pan. Serve in a gravy boat.
Serve the ham, passing the apple jus at the table.

INGREDIENTS

1/4 pound sliced bacon
1 tablespoon butter
2 onions, chopped
2 cups chicken broth
3/4 pound potatoes (about 3), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 can coconut cream (2 cups half and half)
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper
1 T Corn Starch
1 t. oregano
1/2 t thyme
Juice from one lemon

In a large sauce pan, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.

Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the chicken broth, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Return the bacon to the pot. Add the corn, coconut cream, cod, pepper, oregano, and thyme. Add corn starch to small dish and stir some soup broth in. Add back to pan when dissolved.  Simmer for 5 minutes till cod is done. Add lemon juice to taste and serve.

Ingredients

4 pints dry cider
½ pint water
6 tart apples
8 oz honey
2 lemons
2 egg yolks
Blade of mace
½ oz bare root ginger
½ nutmeg, grated
½ teaspoon ground coriander seeds
½ teaspoon cardamom seed
6 cloves
Additional honey

Directions

Bruise ginger root and put in large saucepan with mace, nutmeg, coriander, cardamom, cloves and honey. Add water and finely grate lemon rinds spice mix. Bring to boil and simmer for five minutes. Squeeze lemons and add to the mixture with the cider, heating slowly. Put the egg yolks in a large bowl and gradually beat in half a pint of the hot (but not boiling) cider mixture to make a good froth. When the remainder of the mixture nears the boiling point, whisk it into the large bowl.

Meanwhile core the apples and put them in a cast iron pan, fill the centers with additional honey and bake at 375°F for approximately 20 minutes. Put in the wassail, drink and enjoy!