Mulled Rum Punch With Honey

I recently posted a recipe for Hot Buttered Rum. With all of this wretched weather, I think another hot and spicy rum drink is in order.

While Paula Deen may beg to differ, not everyone likes butter in their cocktails. For those of you who prefer your spiced rum without the cow, here is a delicious recipe for Mulled Rum Punch.

It’s a perfect treat for the grownups on Halloween!

Ingredients

4 quarts apple juice or cider
1/2 cup honey
24 whole cloves
16 whole allspice
8 2-inch cinnamon sticks
2 whole nutmegs, cracked
1 to 2 cups golden rum
Lemon peel and/or other garnish of your choosing

Directions

  1. In a large saucepan, combine apple juice or cider, honey, whole cloves, whole allspice, cinnamon sticks, and nutmegs.
  2. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat, cool, then refrigerate several hours.
  3. To serve: strain and stir in 1 to 2 cups golden rum, according to taste. Reheat and serve with thin strips of lemon peel.

Makes 24 (6 ounce) glasses.

Honey Glazed Ham

Another lovely recipe for Easter!

Ingredients:

1 fully-cooked shank half ham , bone in (pre-sliced is best)

1/4 cup white sugar

1/4 cup brown sugar

1/2 cup honey

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1⁄8; teaspoon paprika

1 dash ground ginger

1 dash ground allspice

Directions:

First you must slice your ham, if it is not already sliced. Use a very sharp knife to cut the ham into very thin slices around the bone.

Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone.

You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.

Mix the ingredients together in a small bowl. (I like to make double this recipe for a nice large ham).

Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the honey/sugar mixture onto the wax paper and spread it around evenly.

Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.

Turn the ham onto its flat end on a plate. Use a kitchen torch with a medium-size flame to caramelize the sugar.

Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham.

Repeat the coating and caramelizing process until the ham has been well-glazed (don’t expect to use all of the sugar mixture).

Serve the ham cold or re-heat.