Method:
Thinly slice two plums and simmer on medium-low heat in a sauce pan with 2 cups of water for 10 minutes.
Add sugar, pepper and cinnamon. Simmer an additional 10 minutes.
Use a slotted spoon to remove plums, or empty entire pan through a fine strainer.
The liquid should be the consistency similar to a simple syrup.
If it is too loose, sauté until it reaches the desired consistency.
Dip each plum slice in ¼ cup sugar and place on a lined sheet pan.
Place pan in a low heat oven (200 degrees) for approximately 2 hours.
Remove plums from oven and refrigerate.

Ham
Before we get into our recipe, let’s talk about fixing ham. Maralyn enjoys the ease of using the imported canned pre-cooked hams, even though she has often prepared fresh ham. There is nothing like a fresh ham made from the hind leg of a pig—especially for a large group. Brenda loves the scent of a slow cooked Virginia ham wafting through her home.
When preparing an uncooked ham, cover it with cold water and place in refrigerator for 24 hours. The following day, drain off water and cover with cider or white wine (some water if desired) and cook it at a low simmer. Allow 25 minutes per pound. Now, let your ham cool in the liquid, which will prevent it from drying out. You now have a cooked and cured ham. Next, it is time to skin and bake, and finish off with some type of glaze. Honey, mustard, pineapple, or Madeira make great glazes to enhance your ham.
When carving your ham, you want a long knife with a sharp blade. If your ham is boneless, you’ll just have to carve straight down. If it has a bone, you’ll want to lie it on its side or in a ham holder and carve from one side and then the other—alternating sides. 

Braised Ham with Madeira Sauce 
This is adapted from a 1981 cookbook called “Holiday Recipes” by Moira Hodgson. Interestingly enough, we enjoyed a similar Madeira sauce when we were visiting the island of Madeira ten years ago.

Ingredients:
10-12 pound cooked cured ham that has been skinned
3 tablespoons of butter
2 tablespoons extra virgin olive oil
½ pound carrots, chopped
½ pound onions, chopped
3/4 teaspoon thyme
1 to 2 bay leaves
4 tablespoons chopped fresh parsley
Freshly ground pepper
1 pint of Madeira wine (or a little more is good)
2 pints of chicken stock (we recommend the chicken stock with the lowest sodium)
1 cup brown sugar
2 tablespoons Dijon mustard
½ pound mushrooms, chopped
3 shallots, chopped
1 tablespoon butter
2-1/2 tablespoons arrowroot (arrowroot is healthier, but you can use cornstarch or flour)
Additional Madeira

Method:
Ham
Preheat oven to 350 degrees.
In a large heavy casserole, melt the butter with oil and gently sauté carrots and onions.
Add ham, herbs, pepper, Madeira and stock and bring to a boil.
Cover and place in the preheated oven for 2-1/2 hours. Baste every 30 to 45 minutes.
Remove from oven and drain and reserve the liquid.
Once the ham has cooled, score the top surface with a knife in a crisscross pattern.
Mix 1 cup of brown sugar with the mustard and coat ham.
Turn the oven up to 425-450 degrees.
Put the ham on a baking dish or pan and brown for 15-20 minutes. Do not over brown or it will dry out.
Remove from oven and let it sit at room temperature for 10 minutes to set (keeps juices in when cutting).

Sauce
Melt 1 tablespoon butter in saucepan. Sauté chopped mushrooms with shallots.
Degrease braising liquid (we usually just spoon off the fat from the top) and reduce to 3 cups.
Blend the arrowroot with a little Madeira to create a paste and then add to the liquid until dissolved.
Add the mushrooms and shallots stirring until the sauce has thickened.
Taste the sauce and season with salt if necessary, although it probably will not be required.
Serve the sauce separately in a heated gravy dish.
Serves 18-20. 

We like to serve ham with garlic mashed potatoes or au gratin potatoes and creamed spinach. Creamed dishes seem to enhance the flavor of the ham.
Many folks and Brenda love a nice sherry before a ham dinner. We both enjoy a rosé or Oregon Pinot Noir with the meal. Our favorite is a nice sparkling rosé or Madeira. 

Prime Rib of Beef au Jus
Prime rib is not difficult and much easier than the ham shown above. A must is an accurate digital thermometer. This will allow you to have it cooked to perfection. Brenda likes her prime rib rare and Maralyn prefers medium rare. To ensure everyone’s tastes, you can cook to rare, and the outside will be closer to medium rare.
When determining the size roast you need, each rib generally feeds two guests. A 4 rib roast should be sufficient to serve 8 guests.

Ingredients:
1 standing beef rib roast – 4 to 7 ribs (that would be 9 to 18 pounds)
Kosher salt or sea salt – approximately ¼ to ½ teaspoon per bone
Course ground black pepper
Softened butter or olive oil – approximately ½ tablespoon per rib
2 tablespoons flour
1 quart cold beef broth (check for lowest sodium content)

Method:
Place roast in a large metal roasting pan with deep sides (2-1/2 to 3 inches). Be sure the rib side is down, which forms a natural rack.
Rub the surface of the roast with butter or olive oil, and then coat with the kosher salt and fresh ground pepper.
Let the prime rib sit out 1-1/2 to 2 hours, so it approaches room temperature.
Preheat oven to 450 degrees.
After oven is preheated and very hot, cook roast for 20 minutes to sear the outside.
Turn the oven down to 325 degrees and roast until the internal temperature is achieved. Remove the roast before it has reached the temperature you want for serving. The roast will continue cooking once you remove it from the oven and will increase another 10 degrees in temperature.
If you want your meat rare, allow approximately 10-12 minutes per pound; for medium rare allow approximately 15 minutes per pound; and for medium, allow approximately 17-18 minutes per pound.
For rare, remove at 110 degrees, medium rare at 120 degrees, and medium at 130 degrees.
Move to a large platter or cutting board and let your roast rest. We cover ours with foil for 25 to 30 minutes before cutting. That helps it keep the juicy flavor you want.

AuJus
While your roast is resting, leave about 2 tablespoons of the fat in the pan and pour off the rest. Place on burner set at medium and add the flour.
Cook and stir for 4-6 minutes to form a roux.
Pour in beef broth and whisk this into the roux. Be sure to scrape the caramelized drippings from the bottom of the pan, as this is added flavor.
Turn heat to high and cook for approximately 10 minutes while stirring. It will thicken slightly, but au jus is not heavy gravy, just a light sauce.
Season to taste, strain, and serve in a heated dish next to your prime rib.
Garlic mashed potatoes, horseradish sauce, and Yorkshire pudding go well with prime rib as well as creamed onions - to stay with English tradition. Scalloped potatoes stay with the tradition, but a baked potato is an easy alternative.
You may want to serve a deep, rich, red Burgundy wine with your prime rib.

Captain Lindsey House Inn’s Flourless Bittersweet Chocolate Cake
The Hill Team was fortunate to spend four nights at the Captain Lindsey House Inn while we visited Rockland, Maine. We had one delicious treat after another. This is a show stopper and perfect holiday dessert—plus, it is easy. 
Preheat oven to 350 degrees. Line the base of a 9-inch spring-form pan with parchment paper, cut to fit the pan. Butter the parchment and the sides of the pan. 

Ingredients:
2/3 cup plus 2 tablespoons of sugar
2 tablespoons cocoa powder
1/4 teaspoon salt
4 eggs
2 teaspoons vanilla
1 stick of butter (8 teaspoons)
9 ounces good quality bittersweet chocolate, chopped
Red raspberries (option, but lovely)

Method:
Combine sugar, cocoa powder, and salt.
Whisk together and add eggs and vanilla.
In medium saucepan, melt over low heat butter.
Remove from heat. 
Add chopped chocolate and whisk constantly until completely melted.
45 minutes or until a toothpick inserted in the center comes out clean.
The cake will be firm and pulling away from the sides of the pan. Cool completely in pan.

Ganache
Ingredients:
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, chopped

Method:
Bring the whipping cream to a simmer in a small saucepan.
Add semisweet chocolate and stir until completely melted and smooth.
Pour the ganache over the cake, still inside the spring-form pan.
Shake the pan to even out the ganache.
Chill for 2 hours to set the ganache.
When you plate, you can put red raspberries around the edge.
You may want to pair a good port or champagne with the chocolate cake to top it off.

To all of our readers, merry everything, and happy always, and cheers to 2010!