A Note From The Chef

Dear Friends,

Thanks to all of you who helped make our first year at the real cool cooking school a success. We look forward to more fun cooking classes next year!

We have a new member on our team at Bekins, Samantha Curry. Samantha created the new look for our monthly culinary newsletter - one which we hope you will find more readable and attractive.

At your request, we repeated dates for our popular Soups and Artisan Bread classes - check out the calendar for more information.

Merry Christmas and Happy New Year!

Tom Reinhart, Corporate Chef
Bekins Inc.

Back to top

Gifts For Your Special Chef

We've hand picked some the best stocking stuffers to the perfect under the tree gift. With hand picks from The CIA's Master Collection® you can't go wrong this holiday season.

You can view a selection of products here or visit us in the store for a full catalog.

Back to top

Recipe Of The Month

Orange-Rum-Glazed Ham

Serves 24.

Ingredients
3/4 cups high-quality orange marmalade
1/4 cup pure maple syrup
1/4 cup whole-grain mustard
1/4 cup Meyer’s dark rum
2 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper
1 smoked half-ham, preferably a bone-in butt half (8 to 9 lb.), trimmed of skin and excess fat method

In a medium bowl, mix the marmalade, maple syrup, mustard, bourbon or rum, and lemon juice. Season to taste with salt and pepper.

Position a rack in the lower third of the oven and heat the oven to 325°F. Brush the ham all over with 1/2 cup of the glaze and wrap loosely in foil. Put it on a large rimmed baking sheet and bake until an instant-read thermometer inserted into the center of the ham registers 125°F, 17 to 19 minutes per pound, for a total of 2-1/4 to 2-3/4 hours. (The ham will continue to rise in temperature during the glazing and resting.) Remove the ham from the oven and raise the oven temperature to 425°F. Peel back the foil from the top and sides of the ham; brush the ham with 6 Tbs. of the glaze and return it to the oven. Bake, brushing the ham again after 5 and then 10 minutes, using 6 Tbs. more glaze each time, until the glaze is shiny and golden, about 20 minutes total (keep a close eye on the ham so that the glaze doesn't burn).

Remove the ham from the oven and tent loosely with foil. Let rest at least 20 minutes and up to 2 hours before slicing.

Back to top

Know someone who might be interested in the email? Forward this email to a friend.

Back to top