Cooking Class--Main Courses & Entrees

BOURBON GLAZED HAM

* 1/3 cup fresh ginger, chopped

* 3 Tbsp light brown sugar

* 3 Tbsp bourbon

* 1/4 tsp ground allspice

* 3 pounds fresh ham, rind left on

* 1 cup water

1. Mix ginger, brown sugar, bourbon and allspice in a bowl and set aside.
2. Preheat oven to 425 degrees.
3. With a very sharp knife slice ham, leaving on, making diagonal lines in both directions creating a criss cross design.
4. Insert meat thermometer centered in thickest part of ham. Place ham, rind down, in a pan.
5. Add water just to cover the rind.
6. Place pan in oven and bake at 425 degrees for 20 minutes.
7. Remove water. Turn ham rind side up. Brush with glaze mixture. Bake for an additional 30 minutes.
8. Reduce oven temperature to 375 degrees and bake for about 15 minutes longer or until meat thermometer registers 160 degrees.
9. Remove ham, let cook for 15 minutes. Slice and serve.

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AUTUMN POT ROAST

* 1 garlic clove, minced
* 2 Tbsp oil
* 1 (5 or 6 lb) boneless rump roast
* 3 Tbsp red wine vinegar
* 1/2 cup tomato juice
* 2 Tbsp tomato paste
* 1 Tbsp brown sugar
* 2 tsp salt
* 1/4 tsp pepper
* 6 carrots, peeled and cut into thirds
* 1/2 pound small whole onions, peeled
* 1/2 cup flour
* salt and pepper to taste

1. In a Dutch oven over medium heat, saute garlic in oil for 1 minute.
2. Add the roast; brown on all sides.
3. In a small bowl, combine vinegar, tomato juice, tomato paste, brown sugar, salt and pepper; pour over roast.
4. Cover and simmer for 2 hours. Add carrots and onions; cook over low heat for 1 hour or until meat and vegetables are tender.
5. Remove to a serving platter and keep warm. Skim fat from juices.
6. Add water to juices to measure 3 cups.
7. Mix flour and 1 cup cold water until smooth; stir into pan juices.
8. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper.
9. Slice roast; serve with vegetables and gravy.

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NEW YEAR'S EVE STEAK

* 1 New York strip steak, 8 ounces
* 1 Tbsp butter
* 1 Tbsp olive oil
* 1/4 cup shallots, chopped
* 1/4 cup dry red wine
* 1/2 tsp garlic, crushed

1. Preheat cast iron skillet on medium. Partially cook shallots, then add butter, olive oil, garlic and wine; cook until reduced by more than half.
2. Pour off shallot mixture into heat-proof cup. Increase heat to medium high until pan just barely starts to smoke.
3. Place steak in pan for about 3 to 4 minutes for medium-rare depending on thickness and temperature of the steak. Pour shallot mixture on steak. Salt and pepper to taste.