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