Combine first 4 ingredients and cook. Score ham and stud with cloves. Place, fat side up, on rack. Bake at 325 degrees uncovered until the internal temperature reaches 140 degrees; basting every 15 minutes.
Clove Tip!! Add a pinch of ground cloves to apple pie for added flavor.
Hot Apple Cider
1/2 gallon apple juice or apple cider
2 cinnamon sticks
2 whole cloves
2 allspice berries or whole nutmeg
1/2 orange peel, cut into strips
1/2 lemon peel, cut into strips
Pour apple juice/cider into a large stainless steel pot (crock pots or slow cookers are best but not necessary).
Place spices and peels into a cheesecloth. Drop cheesecloth into apple juice/cider.In a regular pot: heat to just short of a boil. In a crock pot: Heat for 2 hours. Remove cheesecloth. Once you are done, you can keep the stove-top on warm and have people ladle the apple cider straight from the pot. You can also float some thinly-sliced orange and/or lemon slices on top of cider mixture for extra flavor.
Submitted By: Carol Fox
Pears with Vanilla Sauce
2 1/3 cups sugar, divided
2 teaspoons cornstarch
1/2 cup whipping cream
4 egg yolks, lightly beaten
1 teaspoon vanilla extract
10 cups water, divided
2 tablespoons lemon juice, divided
6 medium firm pears with stems
1 teaspoon grated lemon peel
1 cinnamon stick
3 Spice Barn Whole Cloves
In saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to boil over medium heat; cook and stir 2 minutes. Remove from heat. Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium low heat for 15 minutes until it thickens slightly, do not boil. Stir in vanilla. Pour into bowl; place plastic wrap on top pressing to cover surface of sauce. Refrigerate. In large bowl, combine 6 cups water and 1 tablespoon lemon juice. Peel pears, leaving stems. Plunge pears into lemon water. In saucepan, combine lemon peel, remaining sugar, water, and lemon juice. Bring to a boil; add cinnamon stick, cloves, and pears. Reduce heat; cover and simmer for 20-25 minutes or until tender. Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate 2-3 hours. Place pears on individual serving plates; drizzle with vanilla sauce; garnish as desired.
Basic Pickled Beets
3 1/2 pounds fresh beets, small
3 medium onions, halved and sliced
20 Spice Barn Whole Cloves
4--2/34" Spice Barn Cinnamon Sticks
4 cups white vinegar (5% acidity)
2 cups sugar
3 tablespoons salt
Cut tops from beets, leaving a 1 inch stem. Cook in boiling water to cover 30 minutes or until tender. Drain, reserving 3 cups liquid. Pack beets and sliced onion into hot jars; set aside. Place whole cloves in a 6 inch square cheesecloth and tie with string. Bring 3 cups reserved beet liquid, spice bag, cinnamon sticks, and remaining ingredients to a boil in a Dutch oven. Remove and discard spice bag and cinnamon sticks. Pour hot mixture into jars, filling to within 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cover at once with metal lids; screw on bands. Process in boiling water bath 10 minutes.
4 pears, peeled, core, and halved lengthwise
1 cup dry red wine
1 cup sugar
3 cinnamon sticks
6 Spice Barn Whole Cloves
1/8 teaspoon salt
1 lemon, thinly sliced
sweetened whipped cream
Arrange pear halves, cut side down in a 12x8x2 baking dish; set aside. Combine wine, sugar, cinnamon, cloves, salt, and lemon in a saucepan; bring to a boil. Pour over pears; cover and bake at 350 degrees for 30 minutes or until tender; basting often with wine sauce. Remove from oven, cool. Chill at least 2 hours. Serve cut side up with whipped cream.