{"id":541384,"date":"2018-12-17T08:01:53","date_gmt":"2018-12-17T08:01:53","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=541384"},"modified":"2018-12-17T10:42:19","modified_gmt":"2018-12-17T10:42:19","slug":"pure-maple-magic","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/pure-maple-magic\/","title":{"rendered":"PURE MAPLE MAGIC! Cooking with pure maple syrup from Canada! Recipe > Baked Ham with Maple Mustard Glaze ! www.maplefromcanada.co.uk"},"content":{"rendered":"

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PURE MAPLE MAGIC! Cooking with pure maple syrup from Canada! Recipe > Baked Ham with Maple Mustard Glaze ! www.maplefromcanada.co.uk<\/a><\/h3>\n

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Baked Ham with Maple Mustard Glaze<\/strong><\/p>\n

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Ingredients
\n1 cooked, bone-in half ham (about 3.5kg)
\n15 whole cloves
\n85g dark brown sugar
\n85g delicate-tasting golden maple syrup
\n2 tablespoons Dijon mustard<\/p>\n

Method<\/strong><\/p>\n

Preheat oven to 325\u00b0c. Cut off the tough, leather like skin from ham if it has it and score the fat in a crosshatch pattern.<\/p>\n

Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil.<\/p>\n

Place the ham in the oven at 180\u00b0c-200\u00b0 After 15 mins turn the temperature down to 160\u00b0c.<\/p>\n

While the ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth.<\/p>\n

Brush the ham generously with the glaze and cook for a further 20 mins. Continue basting until the glaze is golden brown.<\/p>\n

Maple Mince Pies<\/strong><\/p>\n

Ingredients
\n1 jar mincemeat (600g)
\n2 satsumas segmented
\n1 apple finely chopped
\nZest 1 lemon
\n100ml delicate-tasting golden maple syrup<\/p>\n

For the pastry:
\n375g plain flour
\n260g unsalted butter, softened
\n125g caster sugar
\n2 large eggs<\/p>\n

Method<\/p>\n

Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.<\/p>\n

Add 125g caster sugar and 1 large beaten egg and mix together.<\/p>\n

Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.<\/p>\n

Wrap the pastry in cling film and chill for 10 mins or overnight.<\/p>\n

Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple, zest of 1 lemon and maple syrup.<\/p>\n

Heat the oven to 220\u00b0C\/gas 7<\/p>\n

Roll out pastry to 3mm thick and using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1 \u00bd tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.<\/p>\n

Re-roll out the pasty and garnish with a maple shaped cutter on top. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.<\/p>\n

Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.<\/p>\n

Maple to Montreal<\/strong><\/p>\n

Ingredients
\n12.5ml amber, rich tasting maple syrup
\n25ml lime juice
\n35ml Nusa Cana rum
\nProsecco
\nOrange zest<\/p>\n

Method<\/p>\n

Add maple syrup, lime juice and rum to a shaker with ice<\/p>\n

Shake for ten seconds or until the shaker is frosty<\/p>\n

Strain the liquid into a champagne flute and top up with prosecco<\/p>\n

Garnish with orange zest<\/p>\n

Mixologist tip:
\nIf you can\u2019t get your hands on Nusa Cana rum, any white rum will work just as well!<\/p>\n

\"\"<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

PURE MAPLE MAGIC! Cooking with pure maple syrup from Canada! Recipe > Baked Ham with Maple Mustard Glaze ! www.maplefromcanada.co.uk Baked Ham with Maple Mustard Glaze Ingredients 1 cooked, bone-in half ham (about 3.5kg) 15 whole cloves 85g dark brown sugar 85g delicate-tasting golden maple syrup 2 tablespoons Dijon mustard Method Preheat oven to 325\u00b0c. […]<\/p>\n","protected":false},"author":5,"featured_media":541356,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-541384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/541384","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=541384"}],"version-history":[{"count":1,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/541384\/revisions"}],"predecessor-version":[{"id":541385,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/541384\/revisions\/541385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/541356"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=541384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=541384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=541384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}