- 2 pounds pearl onions
- 1 c (packed) dark brown sugar
- 5 T Balsamic Vinegar
- 3 T Dijon mustard
- 1/4 c The Divine Tree House Blend Olive Oil
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 each 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness
- Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel.
- Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, EVOO, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water; toss to coat. Cover with foil.
- Line large roasting pan with foil. Making ½-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.
- Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.
The Divine Tree’s Olive Oil and Vinegar Recommendations:
Dark Cherry Balsamic Vinegar
Dark Maple Balsamic Vinegar
White Pineapple Balsamic Vinegar
White Cinnamon Apple Balsamic Vinegar
- 8oz. Baby Spinach
- 1 Bunch thin asparagus, end trimmed
- 1 Basket Strawberries, washes and sliced
- 4 oz. Crumbled Gorgonzola
- The Divine Tree’s Dark Balsamic Vinegar
- The Divine Tree’s House Blend Olive Oil
- Freshly ground salt and pepper
Marinate asparagus in olive oil and salt and pepper. Grill and then chill arrange salad on plates, top with asparagus spears and sprinkle strawberries and then gorgonzola on top. Use balsamic Vinegar as dressing.
- 6 lb yukon gold potatoes, unpeeled
- 3/4 C The Divine Tree’s Butter Olive Oil
- 2 medium cloves garlic
- 1 C half-and-half cream
- 1 T of The Divine Tree’s White Truffle Olive Oil
- 1 C grated asiago cheese
- Sea salt and fresh cracked pepper, to taste
- Flat leaf parsley, finely minced (optional garnish)
- Dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with hot water. Bring to a boil over medium-high heat, and then reduce heat to maintain a rolling boil. Cook until potatoes are tender when poked with a fork.
- Heat the Butter olive oil, garlic cloves, and half-and-half in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream sauce, grated asiago, and White Truffle oil. Stir to combine.
- Let stand for 5 minutes, so that the mixture thickens; serve immediately