La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 23)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Baked Ham
Roast Carrots with Fresh Herbs
Cauliflower Casserole
Winter Fruit Chutney
Meal Preparation Tips
The La Cornue ovens with their high moisture content are ideal for baking ham and there is no need
to cover the ham with foil to prevent drying. For an 8-9lb ham allow 1 ¼ hours to heat through. As
always a resting period is important before slicing the meat, so plan accordingly. The cauliflower
casserole is best assembled in advance and reheated in the electric oven while the carrots and chutney
can be cooked on the plaque with any other vegetables. The chutney can be kept in the refrigerator
for about 7 days and is delicious with cold meats.
Baked Ham
1 – 8-9lb bone-in cooked ham (butt-end or shank)
Pre-heat the oven to 350°.
Score the skin of the ham a ¼" deep in a diamond pattern.
Place on a rack in a shallow pan.
Cook for 1 hour, brush with the glaze and continue cooking for another 15 minutes.
Rest for 15 minutes before slicing.
Orange Mustard Glaze
1 ⁄
3
– cup brown sugar
1 ⁄
3
– cup Jack Daniels Whiskey
Zest of 1 orange
1 – tablespoon hot sweet mustard
Combine the ingredients in a small saucepan and simmer on the back of the plaque for 15-20 minutes
until thickened. Brush over the ham for the last 15 minutes of cooking time.