|Barbara Palvin by Caleb & Gladys for Issue Magazine Summer 2019|

December 21, 2018June 28, 2019 Stunning Expressions

Barbara Palvin by Caleb & Gladys for Issue Magazine Summer 2019

Christmas Punch

December 20, 2018January 26, 2019 Stunning Expressions

Christmas Punch

Christmas Punch is an easy and delicious holiday party drink packed with fruits like cranberries, oranges, and pomegranates. Keep it non-alcoholic or add rum or vodka for extra holiday spirit!

1 orange sliced
1 cup cranberries
1.1/2 cup pomegranate seeds
2 cup Cranberry Juice
2 cups orange juice
1 cup pomegranate juice
2 cups Sierra Mist or Sprite
1 cup White Rum ( optional)
Rosemary for Garnish
Ice

Combine all ingredients in a large pitcher or punch bowl over ice. If using a really large punch bowl, you can double the recipe.

This punch can be made ahead of time, but don’t add the ice or soda until just before serving so as not to dilute or lose its fizz.
You can sub the lemon-lime soda for ginger ale.
You can add lemon and limes slices as well.
Keep alcohol on the side for guests to add their own and keep the punch itself kid-friendly.
I like white rum, spiced rum, whiskey, and vodka with this recipe.

Tools you might need for this punch!

A punch bowl or large pitcher for serving
Fun paper straws
Pretty punch glasses or easy disposable cups

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Pineapple Maple-Glazed Ham

December 17, 2018January 30, 2019 Stunning Expressions

Pineapple Maple-Glazed Ham

A leg of ham often takes center-stage on the Christmas table, and here’s one that qualifies as a masterpiece, as delicious as it is impressive. Taste

7 kgs Leg Ham Whole
150 c Glace Cherries
80 ml Maple Syrup
1 cup Brown Sugar ( Firmly Packed)
1 tbs Chinese Five Spice
500 ml Water
5×440 cans Pineapple Slices in Juice, drained, Juice reserved

Preheat oven to 180C/160C fan forced. Place an oven shelf in the lowest position of the oven and remove the other shelves. Line a large roasting pan with non-stick baking paper.

Step 2

Place the brown sugar, maple syrup, Chinese five spice and 125ml (1/2 cup) of reserved pineapple juice in a small saucepan. Cook over low heat, stirring, for 2-3 minutes until sugar dissolves. Bring to a gentle simmer. Simmer for 5 minutes until reduced slightly.

Step 3

Use a small sharp knife to cut around the shank of ham in a zig-zag pattern, about 10cm from end. Carefully run knife under rind around the edge of the ham. Carefully lift off the rind in one piece by running your fingers between the rind and the fat.

Step 4

Place a pineapple ring on ham. Place a glace cherry in the centre of pineapple. Use a toothpick to secure the cherry. Continue to place pineapple rings and cherries over ham, slightly overlapping to cover. You may need to secure some of the rings on the side of the ham with a toothpick.

Step 5

Pour water into prepared pan. Place the ham on a wire rack in the pan. Wrap exposed shank in foil. Brush a third of the glaze over pineapple. Bake for 40 minutes. Turn pan 180 degrees. Pour over half remaining glaze. Bake for 40 minutes until golden. Brush with remaining glaze. Set aside for 15 minutes to rest. Remove toothpicks before carving.

How to get a Fully Cooked Ham

December 17, 2018January 30, 2019 Stunning Expressions

Fully Cooked Ham

How to Heat a Fully Cooked Ham. A ‘fully cooked’ ham can be sliced and eaten cold in sandwiches and salads, but the flavor and texture are greatly improved by heating. Here’s how to heat a ham labeled “fully cooked.” These instructions apply to hams which are packaged in USDA inspected plants. Hams which are not from USDA inspected plants are heated to 165 F. TotallyChefs

First, check the label for instructions. It should be labeled ‘fully cooked’ or ‘cook before eating.’

Preheat the oven to 350° F (180° C/Gas 4).

Place the ham on a rack in a baking pan and add about 1/4 inch of water to the pan.

If the ham is labeled ‘fully cooked’ (does not require heating), heat for 8 to 10 minutes per pound, or to an internal temperature of 140°F.

To heat a spiral-sliced ham, place it on a sheet of heavy-duty foil, cut-side down. Wrap the ham tightly with the foil and bake at 300° F (150° C/Gas 2) for about 15 minutes per pound, or until a meat thermometer registers 140° F when inserted into the thickest part of the meat, not touching bone.

If the ham is labeled ‘cook before eating,’ heat to an internal temperature of at least 145°F.

If you have a large enough slow cooker, put the ham in it and add about 1 cup of ginger ale, cola, stock, or water. Heat on low for 8 to 10 hours, or until the temperature reaches 140° F for a ‘fully cooked’ ham or 145° F for a ‘cook before eating’ ham.

If you are glazing the ham, you might want to score it. This makes for an attractive presentation, and it will allow the glaze to penetrate the meat. With a sharp knife, score the surface of the ham in a diamond pattern. For extra flavor, if desired, insert a whole clove into each cut intersection or in the centers of the diamonds.

To glaze a cooked ham, increase the oven temperature to 400° F (200° C/Gas 6) and brush the glaze over the meat. Bake the ham until the glaze is golden brown. A small ham or ham slice can be glazed and then browned quickly under the broiler.
The picnic ham or smoked shoulder tastes like ham but is not real ham (a true ham comes from the hind leg of the animal). It is fattier than a ham, requires longer cooking, and has more bones.

|Emily Ratajkowski – Into the Gloss Editorial Dec-18|

December 16, 2018December 27, 2018 Stunning Expressions

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Peppered Rack of Pork

December 15, 2018January 30, 2019 Stunning Expressions

Peppered Rack of Pork

This elegant roast is the perfect centerpiece for the holiday dinner. Serve with Brussels Sprouts with Prosciutto and Parmesan, scalloped potatoes, baked tomatoes stuffed with corn and warm dinner rolls. – Yummly –

4 pounds Pork Rib Rack
1/4 cup Pepper ( Blend Seasoning)

Heat oven to 375 degrees F. Trim rib bones of roast of all extra meat (this is called “Frenching”; you can do it yourself or ask the butcher to do it for you). Coat roast on all surfaces with pepper seasoning. Place roast, bones up, in shallow roasting pan. Roast for 1 to 1 1/2 hours (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest until temperature about 10 minutes. Cut between rib bones to serve.