Clif Notes

Celebrating the Holidays with Clif Family Winery

Originally Posted by Efrain Barragan on Monday, December 9, 2013

Here at Clif Family Winery we are always happy to share a few recipe ideas to add some cheer to your holidays. Over the next couple of weeks we will be sharing some of our favorites using ingredients from the farm and our Gary & Kit’s Napa Valley line of specialty foods. Happy Holidays!

A fantastic crop of figs harvested this year now has amazing flavor in our jars of Gary & Kit’s Napa Valley Fig Preserves. Inspired by its figgy goodness we created a simple Fig Balsamic Glaze that gives incredible flavor and beauty to a store bought ham.

Fig Balsamic Glaze
1 jar Gary & Kit’s Napa Valley Fig Preserves
2 tablespoons Balsamic Vinegar
Fresh cracked black pepper to taste

Separate fig solids from the preserves using a fine mesh strainer. With a spoon press as much liquid from the solids as possible. Return clear preserves to jar (should have a little more than half a jar) and add balsamic vinegar and pepper to taste. (Reserve the fig solids for the chutney recipe below.)

Directions to glaze ham:
Purchase a ham that is fully cooked (the ham pictured is a bone-in Niman Ranch smoked ham)

Score a diamond pattern over the surface of the ham with a sharp knife. Poke whole cloves into the center of each diamond (more so for traditional good looks than flavor). Follow the heating directions on the label. In this case; placing the ham on a roasting rack, adding water to the bottom of the pan and tenting with foil and baking at 325F 10-12 minutes per pound. Once the ham has about 45 minutes of heating time remaining remove the foil and brush the surface with the fig glaze, and return it to oven and cook for 15 minutes. Repeat the glaze-and-cook 15 minute process three times until the ham is fully heated and the glaze gorgeous and glossy.

Cranberry, Fig and Ginger Chutney

Fresh cranberries, 1 bag (12oz)
Remaining fig solids from glaze
1” knob fresh ginger, peeled and
1 medium size shallot, minced
½ cup raisins
¼ cup brown sugar
1 teaspoon balsamic vinegar
½ cup Clif Family Winery Grenach Fresh ground black pepper, to taste

Add all the ingredients to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes until thickens some. Remove from heat and allow to cool before serving.

Leave a Reply
Name (required)
Mail (will not be published) (required)
Subscribe to this comment thread
Remember my information

Recent Posts

Favorite Sites

Follow Us on Twitter