My Baked Ham

1. Ingredients
• Erin Farms Picnic Ham Shoulder with Bone
• NO BONELESS HAM
• NO LEG HAM
• 1 Large Onion
• Brown Sugar
• Cloves
• 1 tblsp Mustard
• Orange Juice
• 2 tblsp Honey
2. Special Utensils
• Roaster
• Aluminium foil
• Paper towels
3. Instructions
• Thaw ham by leaving in refrigerator from the night before 
• http://whatscookingamerica.net/Pork/Ham101.htm
• Preheat oven to 350 (176 C)
• Open Ham, remove plastic, remove cloth material
• Wipe Ham to dry it on all sides
• This helps the ham to bake better, and gets rid of the smelliness from the cloth
• Line roaster with aluminium foil
• Crinkle the foil a bit to get an uneven surface so the ham does not stick as easily
• Brush some oil on the surface to prevent sticking - be generous
• Cut the onion into large pieces, about an inch thick
• Line the bottom of the pan with rough cut onions
• Rest the ham on top of it
• The onions will turn into nothing, and will help prevent the ham from sticking, and the bottom from burning, and also smell and taste amazing at the end
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• Put ham in roaster, skin side up, with lid on
• Put roaster in oven for 4 hours (3hrs for boneless, last time it came out undercooked at 2.5 hrs)
• I estimate 30 mins per pound
• I usually just leave for at least 4 hrs, until it smells good, then you know it's time
• After 1.5 hours, Take the roaster out, remove the top layer of skin and any excess fat
• Keep all of this for future use
• Score the ham to make a # pattern
• Stick a clove in each square
• Mix orange juice(Orange concentrate also work really well), mustard, and honey or sugar in equal parts to make about 1/4 cup of glaze
• Add a couple cloves for more clovey flavor in the glaze
• Try to get a gooey glaze if possible, use less orange juice
• Microwave it for a minute or so to get it thicker if necessary so it sticks to the ham, and doesn't run off
• Generally, try to glaze twice 30 mins and15mins before ham is done as the glaze will tend to burn after 15 mins
• Brush over ham - Turn down to 300 if bottom is burning and all liquid is gone
• Put it back in the oven, lid off for another 15 mins
• Eyeball it to see how the glaze looks
• When its all melty and golden brown and smelling really nice, it's ready
• Keep re-glazing every 15-30 mins until all the glaze is used, about 3 times
• Spoon as much of the drippings back over the ham as possible
• Take the ham out, let it cool for a couple hours
• Remove the cloves
• Slice up the ham into thin slices
• I like to slice up the whole thing and keep it in containers
• You can freeze whatever you can't eat immediately, it will last forever if you wrap it in cling wrap first so the meat itself is not exposed to any air
4. THE SKIN
1. Scrape off as much fat as you can
2. Cut it up into bite size strips
3. Put the whole thing into the air fryer at 350 for 10 mins
4. Look at it, it should be dried out, not wet
5. Then 400 for 10 mins
6. If you smell burning or look at it and it's dark, take it out

My Stir Fry with Lapchong

1. Ingredients
1. Onions
2. Patchoi
3. Lapchong
4. Chives
5. 3 cloves Garlic
6. Garlic Powder
7. Vegetable Oil
8. Oyster sauce
2. Instructions
1. Cook Veggies
1. Heat vegetable oil and sesame oil in pan
2. Cook garlic for 30 seconds (gets rid of the raw taste and infuses the oil with flavor)
3. Add Onions, cook for 1 minute
4. Add Patchoi
5. Add Salt & Pepper to taste
6. Add some garlic powder
7. Add oyster sauce
8. Cook for 5 mins
9. Remove and put in bowl
2. Cook Lapchong
1. Add some oil
2. Add 1 drop sesame oil
3. Add lapchong to get out some of the oil cook for 1 min
4. Add rest of onions and garlic - cook for 2 mins
5. Add patchoi back to everything and mix - cook for 2 mins

My Fried Rice

1. Ingredients
• 2 Cups of Rice (1 cup per 2 people, in order or preference, jasmine/basmati, white, brown)
• 1/4 cup Chopped Chives
• 2 Eggs
• 1 Teaspoon Soy Sauce
• 1 Teaspoon Oyster sauce
• 1 Cup of cooked meat in small cubes (Lapchong, pork, chicken, beef, shrimp)
• 1/4 cup of Green Peas
• 1/2 cup Diced Carrot
• 1/2 cup onions
• 2 drops Sesame Oil
• Vegetable Oil
• Giada pinch of Salt
2. Special Utensils
1. Rice Cooker
2. Wok
3. Spatula
3. Instructions
1. Boil Rice in Rice Cooker
1. Rinse rice once to remove any stones or debris
2. Put rice into cooker
3. Put 3x as much water as rice
1. Alternative method
1. Put hand palm down in rice, finger splayed out to look like a teepee. Only tips of fingers and thumb should be touching the rice cooker
2. Fill with water up to knuckles
4. Turn on cooker
2. Let rice get stale
1. Leave in refrigerator overnight
3. Cook Egg
1. Beat egg with salt and pepper
2. Fry egg on medium heat, turn once - 1 min each side
3. Chop up into thin strips
4. Put aside
4. Cook Fried Rice
1. Put some oil in pot on medium to high heat
2. Add sesame oil
3. Cook onions first for 10 seconds, then remove
4. Cook carrots for 10 seconds, leave in pot
5. Add rice, soy sauce until desired color is achieved, salt, pepper - fry for 
6. Throw in all meat onions and veg and cook until carrots are tender it looks cooked (about 5 mins)
7. Stir around and let cook for 2 mins, mix ingredients well
8. Add egg, stir and break up the egg
9. Turn off stove and add chives

My Pastelles

1. Ingredients
1. Meat Filling
• Promasa
• 3 pounds of meat per 1 and a half pack of promasa (2 pounds of meat will fill 1 pack of promasa)(1 pack of promasa makes roughly 40 balls)(total yield should be approx. 40 pastelles per pack of promasa)
• 2 Pounds Ground Pork
• 1 Pound Ground beef
• half lb of normal seedless Black Raisins
• 1 16oz bottle Capers
• 1 21oz bottle of Pimento Stuffed Olives (Lindsay Olives without pits and no stuffing worked just fine)
• 100 Banana Leaves - 12-inch x 12-inch leaf per ball is required, some extra in case leaves break
• When cutting leaves, a single actual leaf will provide 8-10 leaves when cut up
• 5 full leaves should provide enough leaves for 1 pack of promasa
• 1 Roll  Aluminum Foil 
• 1 Roll Cling Wrap
• 1 Ball Twine to tie
• 4 bunches of Fine Thyme
• 4 large bunches Normal Thyme (Oregano)
• 12 bunches Chives
• 20 leaves of Spanish Thyme 
• 10 Pimento Peppers
• 3 Onions
• 2 Hot Pepper
• 4 Head of Garlic
• 1 stick Butter (454g bar)
• Cornstarch
• Vegetable Oil
• Freezer Bags
2. Special Utensils
1. Pastell Press
2. Large pots to hold 3lbs of meat
3. Food Processor
4. Meat Grinder if not using ground meat
3. Instructions
1. Prepare Seasonings
1. Grind each seasoning separately and store separately
1. We will be evenly distributing all seasonings across all meat during cooking
2. Slice olives into thin O's (about 6-8 per olive)
2. Prepare Leaves
1. Cut Banana leaves from tree (not old hard split leaves, use young, or medium pliable whole leaves)
2. Slit leaves off of center stem, keep leaves as large as possible
3. Wipe to remove any large debris
4. Singe each leaf to melt wax and sanitize by passing slowly over fire (gas burner works well)
5. Wipe each leaf to remove any residue
6. Roll leaves in large roll to prevent breaking and splitting
7. Can store in freezer until needed
3. Create Meat Filling
1. Buy ground Pork, do nothing to it
2. Buy ground Beef, do nothing with it
4. Cook Meat Filling - add small amount of oil to pot to prevent sticking
1. Cook pork first to grease the pot, medium heat, no seasoning (Add seasoning as you go along during cooking, otherwise the meat takes too long to cook)
1. Add 1 tsp salt and pepper liberally to taste
2. Add 4 bunches of fine thyme (each bunch is about 5 strands)
3. Cook until the liquid boils down and only a small amount remains - the meat should be moist, but not watery, it should only have a small amount of liquid on the bottom of the pot
4. Keep turning meat until it becomes light brown, and has almost no water left
5. Taste meat, add salt to taste
6. After the meat dries down, add ground seasonings - 15 mins
1. Add 4 tblsp Garlic to taste
2. Add 4 tblsp Garlic to taste
3. Add 4 tblsp Normal Thyme to taste
4. Add 4 tblsp Spanish Thyme to taste
5. Taste meat, add salt and more garlic,thyme,spanish thyme, fine thyme to taste
7. Allow to cook down some more - 5 mins
1. Add 4 tblsp Pimentoes to taste
2. Add 4 tblsp Pimentoes to taste
3. Add 4 tblsp Onions to taste
4. Add 1 tblsp Hot peppers to taste
5. Add 1/8 bar butter (454g bars)
8. Allow to cook down some more - 5 mins
1. Add 4 tblsp Chives to taste
9. Mix half cup Water, 2 tblsp Cornstarch, Black Pepper
1. Add to meat as thickener (removes runniness)
10. Allow meat to absorb cornstarch and cook - 5 mins
11. Use up 2/3 all seasonings on this meat
2. Cook Beef second - medium heat, add small amount of oil to pot to prevent sticking (Add seasoning as you go along during cooking, otherwise the meat takes too long to cook)
1. Add 1 tsp salt and pepper liberally to taste
2. Add 4 bunches of fine thyme (each bunch is about 5 strands)
3. Cook until the liquid boils down and only a small amount remains - the meat should be moist, but not watery, it should only have a small amount of liquid on the bottom of the pot
4. Keep turning meat until it becomes light brown, and has almost no water left
5. Taste meat, add salt to taste
6. After the meat dries down, add ground seasonings - 25 mins
1. Add 4 tblsp Garlic to taste
2. Add 2 tblsp Normal Thyme to taste
3. Add 2 tblsp Spanish Thyme to taste
4. Taste meat, add salt and more garlic,thyme,spanish thyme, fine thyme to taste
7. Allow to cook down some more - 10 mins
1. Add 2 tblsp Pimentoes to taste
2. Add 4 tblsp Onions to taste
3. Add 1 tblsp Hot peppers to taste
4. Add 1/8 bar butter (454g bars)
8. Allow to cook down some more - 10 mins
1. Add 4 tblsp Chives to taste
9. Mix half cup Water, 2 tblsp Cornstarch, Black Pepper
1. Add to meat as thickener (removes runniness)
10. Allow meat to absorb cornstarch and cook - 10 mins
11. Use up the rest of the seasonings on this meat
3. Mix all cooked meat together
1. Remove any thyme stems
2. Add raisins, olives, capers and mix
3. Can add a little olive water to the mix if it needs more salt or flavor
5. Create Cornmeal balls
1. 1 Pack of promasa makes about 40 balls
2. Put all ingredients in large bowl
• 6 8oz cups of hot water
• 3 tblsp sugar
• 1/2 stick of butter
• 3 teaspoons of salt
3. Melt butter in water mixture
4. Add promasa to water, stir vigorously while adding or else will get hard and form lumps
5. Mix until all cornmeal is mixed properly and soft. Break up any chunks. There should be no dry or hard bits in between.
1. The mixture should separate from the bowl easily while stirring without sticking
2. Add small amounts of hot water until you achieve this consistency
6. Make balls about the size of a loosely closed fist, or a large ice cream scoop, meatball, large golf ball.
1. Do not play with them too much, just form the shape, do not squeeze
6. Press Balls flat
1. Prepare mixture of 50/50 warm water and oil in deep bowl
2. Cover top of press in cling wrap so it does not stick to ball
3. Dip ball into water/oil mixture (this is to regulate dryness if the ball is too dry)
1. The ball should be soft and warm to touch, no cracks or hard parts or crust. 
2. Should resemble consistency of soft plasticine
3. Not crumbly
4. Place leaf in press, grease leaf with some oil to prevent sticking during folding
5. Place ball on banana leaf in press (dip ball in water/oil mixture if it feels dry)
6. Press ball into flat circle
7. Fill Pastelle
1. Place 2 tblsp of meat filling into cornmeal circle in a squarish or rectangular shape (enough to fill all corners without overstuffing pastelle)
2. Align the rectangle in line with the grain of the leaf so it can fold easier
3. Add 5-6 olive slices
4. Fold over edges to make rectangle and cover all meat with cornmeal
5. Press down firmly to remove any air
6. Fold entire pastelle into leaf, wrap not too tight try to make a watertight fold (they swell as they cook)
7. Cut off excess leaf if it interferes with the fold
8. Tie two of them back to back in a single package
9. Place 2 tied pastelles together and wrap in foil to make a packet
10. Place foiled packets in freezer bags and store in freezer until ready to use
8. Cook Pastelle
1. Place 4-6 foil packets into boiling water
2. Fresh pastelles boil for 30 mins
3. Frozen pastelles boil for 45 mins

My Macaroni Pie

1. Ingredients
1. 400g Pack of Macaroni
2. 1 Block of Rat Cheese (Hard Cheddar, 4 cups)
3. 2 Tablespoons of butter
4. 1 regular onion diced
5. 3 diced Pimento Peppers
6. 2 Eggs
7. 1 cup Milk
8. 2 teaspoons of Mustard
9. 2 cloves minced garlic
10. 2 tablespoons of salt for boiling macaroni
11. half teaspoon of black pepper
2. Special Utensils
1. Large Pot
2. Large Baking Dish
3. Instructions
1. Boil Macaroni
1. Get a large pot, we're going to mix all ingredients in here after the macaroni boils, so it has to be pretty big
2. Fill to about halfway with water
3. Put in a Giada pinch of Salt (meggie pinch) to help it boil and flavor the macaroni
4. Boil water on high. We'll throw the macaroni in when the water starts to boil. (Turn off fire at 10mins, let sit for 2 mins, strain and dump macaroni back into the empty pot)
2. Grate Cheese
3. Chop onion in small dice
4. Add Egg and milk into a bowl
1. Whisk together with 18 turns of salt and 10 turns of pepper
2. Add 6-second squeeze of mustard until the mixture looks light yellow
5. By Now, macaroni should be finished boiling. Strain, then dump macaroni back into empty pot
6. Dump all ingredients and only half cheese into pot and mix until evenly mixed
7. Dump all contents of pot into the baking dish. Even out the depth so you get a consistent pie. Sprinkle the remaining cheese over the top to get a nice crust
8. Put the whole dish into the oven at 350 for 1 hr or until golden brown