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AIthough Canadian artist Patricia Grimshaw, of Napanee, Ontario, does not love baking, she does enjoy cooking. She says her grandmother and mother were fine family cooks, and she saved their bedraggled recipes to pass on to her children and grandchildren.
Serves 8.



    • 1 (4-pound) ham, uncooked
    • whole cloves
    • 4 to 5 tablespoons brown sugar


Wash the ham, and soak it for several hours in water; drain.

Preheat the oven to 375°F

Wrap the ham in aluminum foil and bake for 20 minutes per pound. Twenty minutes before the cooking is finished, remove the foil, and carefully slice the skin off the ham. Score the fat in diamond shapes, stud with cloves, and dredge with brown sugar. Return to the oven for 20 minutes, and, when the fat has browned, remove, and serve hot.

Grimshaw tells us that Canada is the top-ranking syrup producer in the world, and syrup appears in many forms on local tables, from this superb syrup sauce to maple cream cookies. She explains it is important to use good balsamic vinegar and suggests serving the syrup in a gravy boat, so each guest may pour individual amounts.
Serves 8.

    • 1/2 cup pure Canadian maple syrup
    • 1/4 cup horseradish sauce
    • 2 tablespoons mustard
    • 1/2 cup plus 2 tablespoons balsamic vinegar
    • 6 tablespoons extra virgin olive oil
    • 2 cloves garlic, finely crushed

Mix all the ingredients together thoroughly, and heat in a small saucepan until warm.


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