Mark Clemens - recipe for Cook of the Week Challenge #1

Caminito Ham with Vanilla Bean Paste Glaze served with Pureed Butternut Squash topped with Candied Pears

6 to 7-lb. Greenridge Farm Caminito ham off

the bone

1 cup (divided) Now Foods Erythritol

sweetener

2 tablespoons Nielsen-Massey vanilla bean

paste

3 to 4 Anjou pears, cored, peeled and cut into

small ½" pieces

2 medium to large butternut squash, halved

and seeded

8 tablespoons (1 stick) butter, divided

½ cup milk

2 teaspoons salt

2 tablespoons Dijon mustard

½ cup pineapple juice

¼ teaspoon ground ginger

2 teaspoons cornstarch

Serves 4 -6 (with leftover ham for sandwiches)

Pureed Squash with Candied Pears

Preheat oven to 375 degrees.

Place halved squash cut side down on parchment lined baking sheet and cook for 45-65 minutes or

until tender (pierce with a fork to test).

Peel and place pieces of cooked squash in a food processor with 4 tablespoons butter, 1/2 cup milk

and 2 teaspoons of salt. Puree. Keep warm.

While squash is baking, melt 4 tablespoons butter and add ½ cup Erythritol sweetener. Add pear

pieces and continue to cook until butter mixture begins to brown and the pears start to turn color.

Remove pear pieces and cool on parchment paper. Set aside. Reserve browned butter for ham.

Ham with Vanilla Bean Paste Glaze

Preheat oven to 325 degrees.

For glaze: in a small pan add pineapple juice, ground ginger, cornstarch, vanilla bean paste, ½ cup

Erythritol sweetener and 2 tablespoons Dijon mustard. Bring to a moderate boil and cook until glaze

becomes thick like syrup. Set aside.

Place ham cut side down in roasting pan. Brush reserved brown butter over ham and cover tightly

with aluminum foil and place in heated oven. Roast for 12-15 minutes per pound. 15 minutes before

ham is done, increase oven heat to 425 degrees. Remove foil and liberally brush glaze on ham and

return to oven. Cook until glaze browns taking care not to overcook (see note). Allow ham to rest 15

additional minutes before serving.

Present ham as a whole, cutting thin slices as needed. Serve pureed squash topped with candied

pears.

(Note: Cooked ham should not be cooked hotter than 140 degrees to make sure it retains its moistness.)

Mark Clemmens

• Recipes are printed as they were presented to Cook of the Week Challenge judges