Ingredients
One 10 to 12 lb (4.5 to 5.5 kg) bone-in smoked ham 2 lbs (1 kg) carrots, cut into chunks 8 oz (250 g) pearl onions, peeled 2 tbsp (25 mL) butter, melted Salt and freshly ground pepper Compote One 28 oz (796 mL) jar sour cherries 2 tbsp (25 mL) butter 1 small onion, finely chopped 1 clove garlic, minced 1/2 cup (125 mL) packed brown sugar 1/2 tsp (2 mL) dry mustard One 3-inch (8-cm) cinnamon stick 6 whole cloves 1 tbsp (15 mL) cornstarch 2 tbsp (25 mL) lemon juiceDescription
Historically, To Celebrate Spring And The End Of Lent, A Roast Suckling Pig Was Often Served. Today, A Roast Ham Is A More Common Centrepiece For The Festive Table. The Compote Offers A Sweet And Tangy Accompaniment To The Smoky Flavour Of Ham. If You Pre
Liquor Control Board Of Ontario
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