Lady Lynda
(USA)



American Baked Ham with Maple Bourbon Glaze


(Maple syrup and wine vinegar blend to make a sweet and spicy
glaze for baked ham)
1 (5 pound) fully-cooked, bone-in ham
1/4 cup maple syrup
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon dry mustard

Preheat the oven to 325°F (165°C). Trim excess fat off the ham and
score in a diamond pattern with a sharp knife, making shallow cuts
about 1 inch apart. Place in a roasting pan. Roast for 30 minutes in
the preheated oven. In a small bowl, mix together the maple syrup,
red wine vinegar, Dijon mustard and mustard powder. When the
30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20
minutes, and repeat twice with remaining glaze. Let the ham stand
for 10 to 15 minutes before carving. Makes 8 servings.


American Garlic Prime Rib Roast


(Quick and easy marinade and so tasty)
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Place the roast in a roasting pan with the fatty side up.
In a small bowl, mix together the garlic, olive oil, salt, pepper and
thyme. Spread the mixture over the fatty layer of the roast, and let
the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500°F (260°C). Bake the roast for 20 minutes
in the preheated oven, then reduce the temperature to 325°F (165°C)
and continue roasting for an additional 60 to 75 minutes. The internal
temperature of the roast should be at 145°F (53°C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat
can retain its juices. Serves 15.


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