The Halloween candy and costumes began hitting the malls in August. In the middle of Halloween season, Thanksgiving was being bandied about - "Who's coming to your house?" and turkey ads were featured every Wednesday in the supermarket ads. The Christmas tree lots were ready set go a week before T-Day and magically, the day after, they were thick with trees.
Therefore, it's not inappropriate to run this recipe for a soigne sauce for the traditional Easter ham. New Years? Sorry, you missed it. Snooze, ya lose.
SPICY TAMARIND AND HONEY-GLAZED SPIRAL CUT HAM
3 habanero chilis, de-seeded and finely chopped
4 garlic cloves, finely grated
1 T peeled ginger, finely grated
1/2 cup tamarind concentrate
1/2 cup + 1 T honey
1/2 cup dry red wine
5 T sweet butter, cut into small pieces
Mix chiles, garlic, ginger, tamarind and 1/2 cup honey. Set aside 1/3 cup. That's going to be the accompanying sauce. But take the other 2/3rds and use it to glaze the ham.
Bring the wine to a boil and reduce by half - whisk in the reserved 1/3 cup sauce and honey and stir until it smells good. Add the butter, one little piece at a time, and cook until it looks glazed. That's the sauce that goes with the glazed ham when you serve it.
BONUS POINTS SAUCE It's called "Suzette" and goes like this -
2/3 cup fresh orange juice
2/3 cup sugar
2 T Grand Marnier
6 T butter, diced
Simmer all but the butter together then drop in the butter a piece at a time. Let it cook long enough to thicken a bit. Bon Appetit recommends it for crepes, waffles, pancakes, but what about vanilla ice cream for your own Orange Creamsicle?
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