Some of Betty Crocker’s Favorite Holiday Ham Glazes that Make Them Shine

Baked ham just isn’t ham without the glaze. Here are some super easy delicious glaze recipes that you can make up from scratch that have four ingredients or less and can be made in less than five minutes from Betty Crocker. You can brush the glaze on the entire time the ham is in the oven or add the glaze towards the end of your ham’s cooking time. Each of these recipes makes enough glaze to coat a family sized ham (6-10 pounds). One final tip: Cutting a criss-cross diamond pattern into the top of your ham will ensure that the glaze soaks all the way through, making the meat extra flavorful and tender.

Easy Maple-Mustard-Rosemary Ham Glaze
This sweet glaze, packed with earthy rosemary, mustard and maple flavors, will make your holiday ham a star.
Ingredients:
1/2 cup real maple syrup
2 tablespoons packed brown sugar
2 tablespoons coarse-grained mustard
1 tablespoon finely chopped fresh rosemary

Steps:
1. In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.

Easy Brown Sugar-Mustard Glaze

Made from common ingredients you probably have on hand, this deceptively simple brown sugar glaze for ham adds deep, complex flavor to a baked ham dish. It adds a touch of sweetness and an extra punch of flavor to grilled or baked pork chops or pork roast, too. The key to this glaze is the brown sugar and honey, which caramelize on the surface of a ham or pork roast as they bake.
Ingredients:
1/2 cup packed brown sugar
3 tablespoons honey

Steps:
1. In small bowl, mix all ingredients with whisk until well blended.
2. Brush glaze over ham during last 45 minutes of baking.

Here’s one with some heat: Easy Honey-Sriracha Ham Glaze
Honey, garlic and Sriracha come together to make a sweet and spicy glaze—the perfect foil to a salty ham.
Ingredients:

½ cup honey
2 tablespoons packed brown sugar
1 to 2 tablespoons Sriracha sauce
1 clove garlic, finely chopped

Steps:
1. In a small bowl, stir together all ingredients. Brush over ham the last 45 minutes of baking.
One more, with a sweet kick: Easy Root Beer-Barbecue Ham Glaze
Creamy root beer adds a perfectly sweet kick to this three-ingredient barbecue-inspired glaze that pairs perfectly with ham.
Ingredients:
3/4 cup root beer
1/2 cup barbecue sauce
1/2 cup packed brown sugar

Steps:
1. In a small bowl, beat all ingredients with a whisk. Brush over ham the last 45 minutes of baking.

Peanut Pecan Pie

It's only fitting that pecans are joined by another product of the South, peanuts, in this holiday pie recipe. Peanut butter gives an additional peanutty boost to the sweet filling.


Ingredients:
1 unbaked piecrust for a 9-inch pie
3/4 cup light corn syrup
1/2 cup creamy peanut butter
3 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup coarsely chopped pecans
1/2 cup coarsely chopped peanuts
Confectioners' sugar, for dusting

Directions:

1. Heat oven to 350 degrees F. Fit pastry into pie plate. Decoratively flute edge. Set aside.

2. In a large bowl, whisk corn syrup, peanut butter and eggs until smooth. Whisk in granulated sugar and vanilla, then stir in pecans and peanuts. Pour into crust.
3. Bake at 350 degrees F for 50 minutes or until browned and center is set. Let cool completely at room temperature on a wire rack. Dust with confectioners' sugar before slicing an serving.

Servings Per Recipe: 16

We recommend extra large style blistered Virginia Peanuts.
We recommend The Peanut Shop of Williamsburg All Natural Peanut Butter

All Natural Peanut Butter

Graves Mountain 2019 Apple Harvest Festival - Celebrating 49 Years

Graves Mountain 2019 Apple Harvest Festival - Celebrating 49 Years

Oct. 5-6, Oct.12-13, and Oct. 19-20

One of the longest-running apple festivals in Virginia is the Graves' Mountain Apple Harvest Festival, now in its 49^th year. The area is surrounded by rolling mountains, and during the fall, the hills are blanketed in gorgeous fall colors. You can pick your own apples at the festival or purchase them pre-picked.  Graves' orchard features: Red Delicious, Golden Delicious, Empire, Stayman, Rome, Mutsu, York, Winesap, Granny Smith, Fuji. In addition to fresh apples, you can get every kind of apple dish imaginable at the festival, such as apple butter made right in front of you. Take an educational tour of the farm property, get through the hay maze, jump on a hay ride, or climb the festival’s famous “hay mountain” with the kids.

Graves Mountain Apple Butter

Graves Mountain Lodge established its cannery in 1980. They use family recipes to make their old-fashioned preserves unmatched for their quality and goodness. They cook their preserves in open kettles. The batches are kept small and each product is made as needed. They use the finest quality fruit, pure cane sugar and all natural seasonings in creating a product they feel is as good as "Grandma used to make." Graves Mountain Apple Butter is incredibly smooth and perfectly spiced. 

September is National Honey Month

National Honey Month is a celebratory and promotional event held annually during the month of September in the United States. Its purpose is to promote American beekeeping, the beekeeping industry, and honey as a natural and beneficial sweetener.

September is significant for honey producers as it is the month that marks the end of the honey collection season for many beekeepers in the United States. The awareness month was initiated by The National Honey Board, a U.S. Department of Agriculture founded and overseen organization in 1989. The story of honey is older than history itself. An 8,000-year-old cave painting in Spain depicts honey harvesting, and we know it's been used for food, medicine and more by cultures all over the world since.

Honey starts as flower nectar collected by bees, which gets broken down into simple sugars stored inside the honeycomb. The design of the honeycomb and constant fanning of the bees' wings causes evaporation, creating sweet liquid honey. Honey's color and flavor varies based on the nectar collected by the bees. For example, honey made from orange blossom nectar might be light in color, whereas honey from avocado or wildflowers might have a dark amber color.

On average, a hive will produce about 65 pounds of surplus honey each year. Beekeepers harvest it by collecting the honeycomb frames and scraping off the wax cap that bees make to seal off honey in each cell. Once the caps are removed, the frames are placed in an extractor, a centrifuge that spins the frames, forcing honey out of the comb.

After the honey is extracted, it’s strained to remove any remaining wax and other particles. Some beekeepers and bottlers might heat the honey to make this process easier, but that doesn't alter the liquid's natural composition. After straining, it's time to bottle, label and bring it to you. 

Honey Benefits:

1     Honey is a health aid

Dating back to ancient times, honey has been used throughout the world for its medicinal purposes. The next time you have a cough, try reaching for a jar of honey since the World Health Organization reports that honey is able to coat and soothe throat irritation. Honey is even known to help heal canker sores and relieve dry skin.

Research has shown that honey contains a wide array of vitamins, minerals, amino acids and antioxidants. Flavonoids and phenolic acids, which act as antioxidants, are found in honey.

Honey is a natural source of carbohydrates, providing 17 grams per tablespoon, which makes it ideal for your working muscles. Since carbohydrates are the primary fuel the body uses, honey can help maintain muscle glycogen, also known as stored carbohydrates, which gives athletes the boost they need when they need it most.

 I    Its a natural sweetener

Honey is excellent for curing almost any sweet tooth. Unlike some highly processed sugars and sugar-like substances out there, honey is chemical free and found directly in nature.

           Honey might help you sleep better

In short, honey causes insulin levels to rise, and when this happens, serotonin gets released throughout the bloodstream. Serotonin gets converted into melatonin, and melatonin has been known to aid in getting you off to dreamland.

The honey sold at The Virginia Marketplace is Monastery Creamed Honey, from the monks of Holy Cross Abbey, Berryville, Virginia. Holy Cross Abbey is a monastery of the Cistercian Order of the Strict Observance (Trappists) sheltered by the Blue Ridge Mountains in the Shenandoah Valley of Virginia. It is a natural product made of the finest all natural honey, slowly mixed until it has light creamy texture, the consistency of butter. These refreshing spreads are great on toast, crackers, bagels, muffins, scones and other baked goods. Also try it in hot beverages such as tea or cider. It comes in Natural, Cinnamon, Lemon, Brandy, Almond, Blueberry, Orange and Raspberry flavors. Hard to decide on just one favorite!

Monastery Creamed Honey

Summer Ham Salad Recipe

Ham salad is one of those retro Southern dishes that never goes out of style. It makes a satisfying lunch or snack. Instead of having the usual ham salad at your next family gathering or picnic try a new recipe from Southern Living magazine. Start with good-quality Smithfield Smoked Ham, chopped. To make the salad, the chopped ham is mixed with finely chopped scallions, finely chopped fresh flat-leaf parsley, Creole mustard, ground cayenne pepper, and black pepper for a hint of heat, and one unexpected ingredient: cream cheese. Instead of the usual mayonnaise or sour cream dressing, we combine all of the ham salad ingredients with cream cheese for extra richness. Be sure to use full fat cream cheese and make sure that it is at room temperature when you’re ready to make the ham salad so that the cream cheese is soft enough to work with. This ham salad can be made up to five days in advance. Store in the refrigerator and bring to room temperature before serving.

Ingredients:
4 oz. cream cheese, at room temperature
2 scallions
2 tbsp. finely chopped fresh flat-leaf parsley
1 tbsp. Creole mustard
¼ tsp. black pepper
8 oz. smoked fully cooked ham, finely chopped

Stir together 4 ounces of cream cheese, 2 scallions, 2 tablespoons of parsley, 1 tablespoon of Creole mustard, 1/4 teaspoon of cayenne pepper, and 1/4 teaspoon of black pepper in a medium bowl. Fold in 8 ounces of ham.

Grilled Cheese Ice Cream Sandwiches For the Fourth

Just in time for the Fourth of July we found this recipe for Grilled Cheese Ice Cream Sandwiches using Apple Butter in Cooking Light: Made with cinnamon swirl bread and apple butter, it riffs on the flavors of America’s most patriotic dessert, right down to the classic bite of cheddar cheese.  Meanwhile, it gives new jazz to the joys of the ice cream sandwich: warm, crunchy bread snuggles up to cold, cream ice cream. Serve it on the Fourth.

Ingredients:
8 slices of cinnamon swirl
¼ cup apple butter (Try Graves Mountain Apple Butter)
1 ½ ounces shredded white cheddar cheese (about 1/3 cup)
Cooking spray
½ cup vanilla frozen yogurt or non-fat yogurt

Yield: 4 1/2 sandwiches

Directions:
1. On each piece of cinnamon swirl bread, spread ½ tablespoon of apple butter on one side. Evenly divide the cheese amongst 4 slices topping with the remaining bread to form 4 sandwiches.
2. In a grill pan over medium-high heat, toast the sandwiches on both sides until the cheese is thoroughly melted. Top two of the warm sandwiches with the frozen yogurt, topping each with the remaining sandwich. Cut each in half and serve.

Chesapeake Bay Blue Crab Population Plentiful

According to the magazine, Coastal Living, Chesapeake Bay Blue Crabs are more plentiful than they’ve been in 7 years.

Blue Crab 

According to an annual study, conducted by the Maryland Department of Natural Resources and William & Mary’s Virginia Institute of Marine Science, the population of the Chesapeake Bay’s famed blue crabs is booming, with nearly 600 million adults and juveniles estimated to be living in the bay’s waters in 2019.

Just a year ago. the number of crabs weighed in at just 371 million. This year, the healthy increase puts the blue crab population at its highest point since 2012, with spawning-age females—a big indicator of future population growth, according to scientists—up 29 percent since last winter.

This is great news for the Chesapeake Bay ecosystem, and a key indicator that scientific efforts to help the population recover- including initiatives to control harvesting, mitigate pollution, and restore oyster reefs, where crabs often feed—may be working.

But a healthy population is also a huge bonus for the coastal Virginia and Maryland economies. Many Chesapeake watermen rely on a stable supply of blue crab for their livelihoods. And for restaurants, the delicacy is a summer menu staple. With populations up, experts expect a strong 2019 crabbing season and, with juvenile crabs doubled since last year, the trend to continue through 2020.

May is National Strawberry Month

Strawberry Pie in a Jar

May is National Strawberry month. Fresh strawberries are the first fruit to ripen each spring and can be used in recipes from breakfast to dessert. Pick your own fresh strawberries to make this recipe for Strawberry Pie in a Jar from Tablespoon.com. These mini pies are cute, easy to make and you can use Virginia Maple Syrup in the recipe.

Ingredients:

1 box Pillsbury Refrigerated Pie Crust, softened as directed on box

2 lbs. strawberries, hulled and divided
1/3 cup maple syrup
2 Tablespoons brown sugar
1 Teaspoon vanilla extract
Zest of 1 lemon
Cinnamon Sugar, for topping

Small cookies made from leftover crust for serving (if desired). Use the extra scraps of dough to cut out fun holiday-shaped mini cookies. Sprinkle the cookies with cinnamon sugar and bake. They're a fun and delicious finishing touch to your pies!

Directions:
Preheat oven to 350°F. Grease four 8-ounce wide-mouth canning jars with cooking spray.

Unroll your pie crusts and lay them on a clean surface. Use a knife to cut out four 6-inch circles. Carefully press the dough into the bottom of the jars and up the sides.

Place a piece of parchment paper in each jar to cover the dough. Add pie weights or dried beans on top of the parchment and bake for 10-12 minutes or until the crust is golden brown.

Let cool completely before removing the parchment paper and pie weights.

Meanwhile, add 1 pound of strawberries, the maple syrup, brown sugar and vanilla to a saucepan. Bring the sauce to a boil and simmer 8-10 minutes.

Use a fork to mash the strawberries. Remove from the heat and allow to cool 5 minutes.

Divide the remaining pound of strawberries among the 4 pie-crust-filled jars. Drizzle the strawberry sauce evenly over the strawberries. Cover and place in the fridge for 2 hours OR serve warm.

If desired, serve with a dollop of whipped cream and a mini pie-crust cookie dusted with cinnamon sugar.

Please be aware that baking in glass jars requires special care. Make sure that the batter or crust in the center of the jar is fully cooked. Never seal the jar while still warm or “can” the baked good for longer-term storage, because that can be unsafe. Always clean and inspect glass baking containers before use. Do not use if you find any chips or cracks, as these can increase the risk of shattering.

Smithfield Salt Cured Country Hams

The Genuine Smithfield Ham is America’s original artisan ham – dry salt cured “country style” and aged for 6-12 months. There is no comparison to the robust flavor of a Luter’s Artisan Genuine Smithfield Ham. No other hamcan be called a “Genuine Smithfield” unless it is made in the town limits of Smithfield, Virginia and made according to the strict guidelines set forth many years ago. And there are actually laws to govern this. But what you will notice most is the longer shank and the stronger flavor due to the curing process – which involves hand rubbing with salt, coating with black pepper, and curing for up to a year. Combined with gentle hardwood smoking, this process yields a ham with the rich smokehouse flavor we often call “The Grandaddy of Country Hams”. Enjoy!

Genuine Smithfield Ham

UPON RECEIPT: Your ham will ship in a sturdy corrugated gift box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Please refrigerate upon receipt.
STORAGE: Genuine Smithfield Hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen, off the bone.

HEATING: Your ham is fully cooked. Further preparation is unnecessary. Just slice and serve. Genuine Smithfield Hams are best served at room temperature. Or if you prefer, reheat in aluminum foil on low heat (275°F) until slightly warm. Heating is recommended if a glaze will be applied.

GLAZING & SEASONING: Country Ham Glaze is included: Stir glaze mix into sauce pan with 2 tablespoons of water. Bring to a boil over medium heat while stirring. DO NOT OVER BOIL. Stir until smooth. Apply liquid glaze to top of warm ham.

To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.

CARVING: Genuine Smithfield Hams are best carved at room temperature. With ham on a flat surface, dressed side up, begin about two inches from the hock (or small end) and make the first cut straight down through to the bone. For each succeeding cut, slant the knife slightly and cut thinly towards the first straight cut (in the direction of the hock). Continue slicing thinly down to and partially around the bone. Decrease slant as the slices become larger, while keeping the slices thin. Eventually the bone formation will cause you to cut smaller slices at different angles. The key is to keep the slices thin! Be sure to keep the bone and remaining meat for seasoning.

SERVING SUGGESTIONS: Best served as the focus of a buffet, carving station, or pre-sliced for ease of serving. A savory complement to a poultry or seafood entrée. Perfect for biscuits, or chopped for salads and omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.

Country Ham

Smithfield Old Woeld Country Hams are smoked and dry salt cured like the Genuine Smithfield, but only aged for 3-6 months – a process used by the Indians and Colonial Virginia settlers. The result is a more subtle, milder flavor that still retains our distinctive country-cure taste. This shorter shank ham is often referred to as a “cousin” to a Genuine Smithfield.

Your ham will ship in a sturdy corrugated gift box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Please refrigerate upon receipt.
STORAGE: Country hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen, off the bone.

HEATING: Further preparation is unnecessary. Your ham is fully cooked. Just slice and serve. Country Hams are best served at room temperature. Or if you prefer, reheat in aluminum foil on low heat (275°F) until slightly warm. Heating is recommended if a glaze will be applied.

GLAZING & SEASONING: Country Ham Glaze is included: Stir glaze mix into sauce pan with 2 tablespoons of water. Bring to a boil over medium heat while stirring. DO NOT OVER BOIL. Stir until smooth. Apply liquid glaze to top of warm ham.

To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.

CARVING: Country hams are best carved at room temperature. With ham on a flat surface, dressed side up, begin about two inches from the hock (or small end) and make the first cut straight down through to the bone. For each succeeding cut, slant the knife slightly and cut thinly towards the first straight cut (in the direction of the hock). Continue slicing thinly down to and partially around the bone. Decrease slant as the slices become larger, while keeping the slices thin. Eventually the bone formation will cause you to cut smaller slices at different angles. The key is to keep the slices thin! Be sure to keep the bone and remaining meat for seasoning.

SERVING SUGGESTIONS: Best served as the focus of a buffet, carving station, or pre-sliced for ease of serving. A savory complement to a poultry or seafood entrée. Perfect for biscuits, or chopped for salads and omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.

Spiral Sliced Country Ham

Spiral Sliced Country Ham
UPON RECEIPT: Your ham will ship frozen in a sturdy corrugated gift box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Partial thawing will occur in transit. Please refrigerate upon receipt.
THAWING: Allow approximately 5 hours per pound to thaw in the refrigerator.

STORAGE: Country hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen, off the bone.

HEATING: Further preparation is unnecessary. Your ham is fully cooked. Simply remove the slices and serve. Country Hams are best served at room temperature. Or if you prefer, reheat in aluminum foil on low heat (275°F) until slightly warm. Heating is recommended if a glaze will be applied.

GLAZING & SEASONING: This ham is not glazed. To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.

CARVING: Cut along the natural seam on the top (as it faces you), extending knife point as far back into the ham as you wish to remove slices and then down and to the left, parallel to the bone, exiting at the natural seam. Then make a second cut along the top (where the first section was removed) parallel to the bone, around to the right and exiting at the natural seam. To remove the final section, cut down to the right, and parallel to the bone until the section is free.

SERVING SUGGESTIONS: Best served as a party ham or as the focus of a buffet. Perfect for biscuits, or chopped for salads and omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.

Deli Style Country Ham
Your ham will ship in a sturdy corrugated gift box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Please refrigerate upon receipt.
STORAGE: Country hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen.
HEATING: Further preparation is unnecessary. Deli-style Country Hams are fully cooked, best sliced THIN, and served chilled or at room temperature.
CARVING: Your ham is boneless and deli-trimmed for less waste and more convenience. Slice THIN with a very sharp knife or meat slicer. Deli-style hams are best when sliced cool.
SERVING SUGGESTIONS: Best served thinly sliced for ease of serving. A savory complement to a poultry or seafood entrée. Perfect for sandwiches, biscuits, or chopped for salads and omelets. Use the leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.

Choosing an Easter Ham

Steamship Ham Roast

Sunday, April 21 is Easter Sunday. Looking for an Easter ham? When you want to make an elegant, impressive presentation, our Steamship Ham is the one to choose. Slow smoked and naturally juicy, its uniquely exposed "frenched" shank makes carving a breeze. Heat and serve. Preheat oven to 325°F. Remove all packaging materials (including foil bone cover) and place ham on its side, fat side up, in a 2" deep roasting pan. Pour 1 cup water onto bottom of pan and cover tightly with aluminum foil. Bake at 325°F for approximately 3 to 3 ½ hours until internal temperature reaches 130 degrees. Remove ham from oven and let stand, covered, for 30 minutes before serving. 

GLAZING: This ham is not glazed. To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation.
CARVING: For a restaurant-style carving station presentation – position ham firmly with bone and shank pointing upward. Carve down the sides, similar to a steamship beef roast. For a traditional ham presentation - insert fork into ham to hold firmly. Cut several slices off the side of ham closest to bone. Cut successive slices along top of ham parallel to the cut surface. Remove slices by cutting along the bone across the length of the ham. Be sure to keep the bone and remaining meat for seasoning. This ham roast makes a beautiful carving station presentation, an impressive center-of-the-table entrée or focus of a buffet. If desired, replace foil bone cover before presentation. Use the bone and leftovers to season soups, beans, or vegetables.

Hardwood Smoked Ham

Another great choice for Easter ham is our whole Hardwood Smoked Ham. This is the old-fashioned baked ham you may remember from Grandma's family gatherings. She probably sprinkled it with some brown sugar and placed a few pineapple slices on top. Today's cooks often slather it in their favorite fruit preserves or season with savory spices. Either way, an impressive center-of-the-table entrée or focus of a buffet. Add your favorite glaze for an old-fashioned Sunday dinner ham. Use the leftovers for soups, omelets, or sandwiches. Our smoked hams are fully cooked.
Preheat oven to 325°F. Remove all packaging materials and place ham on its side, fat side up, on a rack in a shallow roasting pan. Cover pan loosely with aluminum foil. Bake at 325°F for approximately 15-20 minutes per pound, until heated through. Do not overcook! Remove ham from oven and let stand, covered, for 20 minutes before serving.
GLAZING: This ham is not glazed. To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation.
CARVING: Insert fork into ham to hold firmly. Cut several slices off the side of ham closest to bone. Cut successive slices along top of ham parallel to the cut surface. Remove slices by cutting along the bone across the length of the ham. Be sure to keep the bone and remaining meat for seasoning. Perfect for sandwiches, biscuits, in salads or omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.

A spiral ham from Smithfield is a good choice for Easter or any other time of the year. Choose from our spiral cut honey cured or brown sugar cured or glazed or non-glazed for a spiral ham that suits you best. And for your convenience, each generously portioned ham is fully-cooked and spiral cut for effortless entertaining and serving. A spiral ham from Smithfield is a good choice for Easter or any other time of the year. An impressive center-of-the-table entrée or focus of a buffet.

Spiral Sliced Smoked Ham

Please note - we have changed our heating instructions to enhance the cooked product quality (moister, less dry). Preheat oven to 275°F. Remove all packaging materials and place ham in a shallow roasting pan. Whole hams should be cooked fat-side up. Cover pan tightly with aluminum foil. Bake at 275°F for approximately 15 minutes per pound, until heated through. Do not overcook! Remove ham from oven and let stand 20 to 30 minutes before serving. 
GLAZING (with enclosed packet): This ham is pre-glazed, but we have enclosed an extra packet of glaze mix for additional coverage and flavor. To use the enclosed packet for additional glaze, remove ham from oven and uncover. Increase oven temperature to 425°F. In small sauce pan, combine 2 tablespoons warm water with glaze mix. Heat on medium/high heat until glaze mix comes to a boil and remove from heat. If desired, use knife to spread glaze between slices. Return ham to oven, uncovered, and bake for 10 minutes.
CARVING: Place the whole ham (flat side down) on a cutting board with the shank (narrow end) to your right. Cut horizontally along the center bone from left to right. This will free the top slices from the bone. To free remaining slices from the sides of the ham, cut along both sides of the center bone. Be sure to keep the bone and remaining meat for seasoning.

The 2019 Maple Season Has Begun

The recent February thaw started the maple sap flowing in the maple trees in Monterey, Virginia. On Feb.4 it warmed up enough for Puffenbarger’s Sugar Orchard to post a picture on their Facebook page of a tube with the maple sap flowing through it.

Monterey, in Highland County, is located beyond the Shenandoah Valley in an area that boasts the highest mean elevation of anywhere east of the Mississippi. An enchanting land of high mountains, pristine valleys, and green woodlands awaits you in Virginia’s very own Little Switzerland. The land is marked by high and narrow ridges, reminiscent of a landscape you’d discover in Switzerland.

In March, the Highland Maple Festival, the second largest Maple Festival in the United States, will celebrate the southernmost commercial Maple Syrup producing region in the nation. The Highland Maple Festival features craft shows, dances, sugar camp tours, music and dance performances, and, of course, food, particularly pancakes with maple syrup and maple doughnuts.

Fabulous Fruit Gift Basket

Visit the Highland Maple Festival on March 9 & 10 and March 16 & 17 to learn about their unique maple industry. Designated a "Local Legacy” by The Library of Congress in 199, this festival of 61 years, attracts upwards of 50,000 visitors from across the states. Sugar camp tours provide a unique and educational glimpse of a rapidly vanishing way of rural American life.

We are proud to include Maple Syrup from Monterey in many of our Virginia gourmet food gift baskets.

Peanut Butter Football Cookie

Super Bowl Sunday is almost here… Feb. 3, 2019. Lots to look forward to… the game, the commercials, the party, the food. Here’s a great idea for dessert: A giant football cookie isn't only festive; the rich peanut butter flavor is sure to score big with the fans at your party. Add thick frosting stripes on the ends for a college ball, but leave them off for an official look.

Ingredients

Cookie:

Nonstick cooking spray

Peanut Butter Football Cookie

1/2 cup old-fashioned oats

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick unsalted butter, softened

1 cup plus 2 teaspoons granulated sugar

1 large egg
1 cup smooth Peanut Shop of Williamsburg Peanut Butter

2 teaspoons pure vanilla extract

Frosting:

1 stick unsalted butter

1 cup confectioners' sugar
1 tablespoons milk
1 teaspoon pure vanilla extract

Pinch fine salt

Directions

For the cookie: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.

Pulse the oats in a food processor or mini chopper until finely ground. Whisk the ground oats, flour, baking soda and salt in a medium bowl.

Mix the butter and 1 cup of the granulated sugar on medium-high speed until light and fluffy, using either a hand mixer with a large bowl or a stand mixer with the paddle attachment, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes. With the mixer on low, gradually add the flour mixture until the dough is well combined.

Scrape the dough onto the prepared baking sheet. Using your hands, flatten and form the dough into a football shape, about 1/2 inch thick. Sprinkle the remaining 2 teaspoons sugar over the surface. Bake until the cookie is light golden brown and set, 20 to 25 minutes. Allow to cool completely, about 15 minutes.

For the frosting: Beat the butter until creamy on medium speed in a medium bowl. Add the confectioners' sugar, milk, vanilla and salt. Beat until thick and creamy. Spoon the frosting into a quart-size zippered bag. Snip a small piece from the corner and pipe to create football laces or any other desired decorations.

From Food Network Kitchens