Whether you slather it with maple at Thanksgiving or bathe it in raspberry at Easter, glazed ham is a holiday tradition. But why save your ham for the holidays? Inspired by leftover baked ham in our freezer (not left from a holiday, I promise…) and a few random additions from our pantry, a “what on earth are we having for dinner?” night turned into a very delicious, quiet (because we were too busy eating to talk) meal. Since cous cous is not only a favorite but a pantry staple for us, that’s what we served our ham over this time around; next time, I think I’ll try it with some sage stuffing and possible a citrus sparkle.

Pan-Glazed Ham and Walnuts

Ingredients:

• 2 pounds baked ham
• 1/3 cup orange juice concentrate
• 3 tablespoons unsweetened strawberry jelly (we prefer Smucker’s Simply Fruit or Polaner All Fruit)
• 1 teaspoon garam masala
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon black pepper
• pinch cayenne pepper
• 1/2 cup walnut pieces

Cut ham into bite-sized cubes; set aside. In a large skillet, heat orange juice, jelly, and spices over low heat. Stir constantly until mixture is homogenous and starts to bubble. Add ham and stir to coat. Increase heat to medium-high and cook, stirring occasionally, about 20 minutes or until glaze has thickened considerably. Add walnuts and toss. Continue to cook 1-2 minutes or until ham and walnuts are thoroughly coated and no glaze remains in pan bottom. Serve immediately.

For those of you heading off to Labor Day picnics this weekend in the US, why not try this salad for something a bit different? The mint and vinegar are a refreshing combination – mix in a shot or two of tequila for an extra kick.

Sweet-Tart Salad

Ingredients:

• 2 pints fresh strawberries, quartered
• 3 tart apples, peeled, cored, and coarsely chopped
• 3 tablespoons white wine vinegar
• 1 leek, washed and very thinly sliced crosswise
• 4 tablespoons butter, melted and cooled
• 2 tablespoons balsamic vinegar
• 1/2 bunch mint, cut into thin strips (chiffonade)

Toss apples in white wine vinegar to prevent browning. In a large bowl, combine apples, strawberries, and leeks. In separate small bowl, whisk together balsamic vinegar and butter. Toss salad and dressing; top with mint. Serve immediately.

Serves 6-8 as a dessert, or 10-12 as a side dish