Peach & Maple Glazed Christmas Ham | Cook with Curtis Stone | Coles
This fruity peach take on a classic maple glazed ham recipe is a delicious way to take your Christmas feast to the next level. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Peach & Maple Glazed Ham
Serves 8 with leftovers Prep 20 mins (+ 20 mins resting time) Cooking 2 hours 50 mins
1 Coles Beechwood Smoked Australian Half Leg Ham Bone In (about 5kg)
1kg yellow peaches
3/4 cup (165g) caster sugar
1/4 cup (60ml) apple cider vinegar
6 thyme sprigs
1 lemon, zested, juiced
1 tsp thyme leaves
2 tbs maple syrup
1 tbs Coles Hot English Mustard
1. Preheat oven to 180°C (160°C fan-forced). Run a small sharp knife down the back of the ham. Using your fingers, gently separate skin from fat. Remove and discard skin. Use the knife to lightly score the fat horizontally at 1cm intervals. Place ham in a large roasting pan and pour enough hot water into the pan to just cover the base. Cover with foil and bake for 45 mins.
2. Meanwhile, bring a large saucepan of water to the boil. Using a small knife, score an X at the bottom of each peach. Add peaches to the pan and cook for 1 min or until skins begin to peel. Transfer peaches to a bowl of iced water to chill. Peel the peaches and cut into 1cm-thick slices.
3. Transfer peaches to a large saucepan. Add sugar, vinegar, thyme sprigs and 1 tsp sea salt flakes. Bring to a simmer over medium heat. Cook, stirring, until sugar dissolves. Reduce heat to low and cook, skimming foam from the surface as needed, for 15 mins, or until peaches are translucent and liquid reduces by half. Transfer to a heatproof bowl. Remove thyme sprigs and discard. Set aside to cool slightly. Reserve 2 cups of peach mixture in a small heatproof bowl for the peach jam. Stir in the lemon zest, 2 tbs lemon juice, thyme leaves and 1/4 tsp freshly ground black pepper.
4. For the peach and maple glaze, place the remaining peach mixture in a blender with the maple syrup, mustard and 2 tbs water. Blend until smooth.
5. Uncover the ham and brush all over with some of the glaze. Bake the ham, basting with the remaining glaze every 15 mins, for 1¾ hours or until the ham is heated through and caramelised. Set aside for 20 mins to rest.
6. Carve the ham and serve with the peach jam.
Serve with rosemary sprigs and thyme sprigs.
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The Great Molasses Flood | Boston Brown Bread
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LINKS TO INGREDIENTS & EQUIPMENT**
Rye Flour:
Graham Flour:
Corn Meal:
Molasses:
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LINKS TO SOURCES**
Fannie Farmer's Boston Cooking School Cookbook:
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PHOTO CREDITS
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Easy Pirate Baked Beans on the Weber Kettle Grill
Here are my Pirate Baked Beans. An easy side dish for just about anything you're grilling.
If you like the video please hit the like button and subscribe if you want to see more.
Here's my rub recipe.
1 Cup Smoked Paprika
1 Cup Chili Powder
½ Cup Light Brown Sugar
½ Cup Sugar (Keeps everything from clumping)
½ Cup Granulated Garlic (dry)
½ Cup Granulated Onion (dry)
¼ Cup Cayenne Pepper
1 T. Dried Oregano
½ T. Cumin
½ T. Cinnamon
1 Good Sized Freezer Bag
Mix everything in the freezer bag.
It’ll keep forever, but you’ll use it up long before that.
This rub is great on everything but Cheerios, and that’s debatable.
I want to thank Jesse for his music.
Here's a link to his page.
WWW.STEEMENJIN.beatstars.com
OLD SCHOOL MEATY BBQ BAKED BEANS
This is my easy recipe for meaty baked beans
This is a must have dosh at all of my sporting event parties
its always the first to go
Ingredients
1 cup thick BBQ sauce( i use sweet baby rays)
1/2 cup ketchup
3 cans pinto beans cooked(55oz)
1/4 cup maple syrup or honey
1/4 cup light brown sugar
1/3 cup liquid smoked sauce (hickory)
1/4 yellow mustard
1# sliced smoked sausage
1/2 cup diced bacon
12 cup chopped onions
1 cup chopped green bell peppers
salt and ground pepper to taste
Directions
Preheat oven to 325 degrees. In large pot cook together onions,bell pepper and bacon until completely soft
combine all other ingredients with the pot, and season with salt and pepper; mix to combine.
Transfer to a 2- to 3-quart covered baking dish; then lay bacon slices on top, in a single layer, covering as completely as possible.
bake. Uncovered; cook until bacon is crispy, 60 to 75 minutes Let sit 5 minutes; mix well
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(KETO) MAPLE RUM WINGS• Baked Cauliflower Mac and Cheese• & Green Beans
Maple rum sauce recipe
1/3 Cup Appleton Rum or (any rum of choice)
2Tbsp Sugar Free Ketchup
2Tbsp Sugar Free Maple Syrup
2Tbsp Hot sauce
4 Tbsp Monkfruit Golden sugar
2 Tbsp Kerry Gold Butter Unsalted
2 Cloves of Garlic Crushed
Cheese Sauce
1 Cup Mac & Cheese Blend ( New York Cheddar, American, & Swiss)
1 Cup Pizza Blend ( Mozzarella & Mild Cheddar)
1 Cup Mexican Cheese
1/2 Cup Parmesan Cheese
4 Tbsp Kerry Gold Butter Unsalted
1/2 pint of Heavy Whipping Cream
Garlic Pepper
Slap ya mama
Onion powder
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Brass Cuisine Seasoning link
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Boston Baked Beans | Traditional New England Fare
If you follow @StoryBehindPod on Instagram, you may have seen that I went to Boston last weekend for the Sound Education conference at Harvard University to be on a panel with other history podcasters that included Liz Covart from Ben Franklin’s World, Patrick Wyman from Tides of History, and David Stenhouse from BackStory. I respect these podcasters greatly and it was such an honor to be in the same room as them. Because my travel schedule is pretty hectic this month, I only stayed in Boston for one day so I didn’t get to experience anything outside of Harvard and the train station, but if you’ve ever been to Boston, you know that it seems there’s history on every street.
I got to hang out with Chris Nesi from The House of #EdTech podcast while I was there and he suggested I do an episode relating to Boston. Since any history regarding Boston would be a huge undertaking, I wanted to pick something a little more obscure, but still very much Boston-related. And food is always one of my favorite topics to research.
I’m your host, Emily Prokop, and this is The Story Behind Boston Baked Beans.
Find out more about The Story Behind Book! Are you a member of The Podcast Brunch Club? I’m coordinating with them for a book giveaway with them, as well! Check out Emily’s other podcast, Hate to Weight! Join The Story Behind Discussion Group on Facebook! Follow The Story Behind: Twitter | Facebook | Instagram | Pinterest | Website This episode was brought to you by The Story Behind Executive Producers who support the show through the Patreon Page at patreon.com/thestorybehind: Jeffrey Seguritan, Podcasts We Listen to, Dan Gallagher, Jonathan Bloom, Ryan P. Jackson, Barry G, Bandrew Scott, Jarrod Dunham, Linguist Sam, Ryle Davis Jr., Dave Jackson, Sunshine & PowerCuts, Everyone Has a Podcast, Adam Higgins, The Beardcaster, Elikqitie, Jim Collison, North Omaha History Podcast, Dan Brenic, Two Peas on a Podcast, Jason Bryant, History Goes Bump, The One Word Go Show, and Stargate Pioneer. Click here to support this podcast on Patreon. Media:
Music for Makers Sources:
The Great Molasses Flood - Boston Discovery Guide Boston Baked Beans: Recipes and Lore - Trip Savvy Without Warning, Molasses in January Surged Over Boston - Smithsonian What Was the Triangle Trade? - ThoughtCo.com History shows Boston curse full of beans - Chicago Tribune Was Boston once literally flooded with molasses? - The Straight Dope The Great Molasses Flood of 1919 - History.com Remembering Boston's Great Molasses Flood of 1919 - Mental Floss Solving a Mystery Behind the Deadly ‘Tsunami of Molasses’ of 1919 - The New York Times Boston Baked Beans - Old Time Candy A Selective History of Beans - Republic of Beans Boston Baked Beans, and Other Foods Named After Different Foods - Serious Eats Bean Town Origin - Celebrate Boston Confectioners' and Bakers' Gazette, Volume 21 - Google Books Other References in the Show
Sound Education Ben Franklin’s World Tides of History Backstory House of #EdTech