October 2013 Drizzlers Club Recipes

Maple Balsamic Glazed Ham



1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

1 cup Drizzle Aged Pure Vermont Maple Balsamic

2 tablespoons Dijon or grainy mustard



Preheat the oven to 325.


Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.


Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.


After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.


Serves 8


Ribolitta (Tuscan Soup)


1 pound of white beans, butter beans or cannellini beans, soaked overnight

1 bunch kale rinsed and chopped

1 large onion diced

1 whole clove garlic + 4 cloves minced

1 large red pepper, diced

2 medium zucchinis, chopped

1 cup torn basil leaves

½ cup + ¼ cup Drizzle Milanese Gremolata Olive Oil

2 quarts chicken stock/broth or vegetable stock

4 large tomatoes skinned, seeded and diced, or 1-28 oz. can diced tomatoes in juice

½ cup grated Pecorino Romano Cheese

½ cup chopped flat leaf parsley

1 loaf of crusty bread

Fresh ground pepper and sea salt to taste


After soaking the beans overnight, strain and rinse.

In a large stockpot heat ¼ cup Milanese Gremolata Olive Oil over medium heat. Add the onion, and red pepper and sauté for about two minutes before adding the minced garlic. Sauté the garlic for about a minute. Add the stock to the pot along with soaked and drained beans. Simmer on medium low, uncovered for about an hour until the beans are tender.

Meanwhile, preheat the oven to 400 F. Cut the bread in to 1" slices and brush liberally with remaining ¼ cup of Milanese Gremolata Olive Oil. Toast the bread slices, oiled side up in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown. Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.

When the beans are almost tender, after about an hour of cooking, add the tomato and kale to the pot. Simmer for an additional 20 minutes, then add the zucchini and basil and simmer for an additional 5 minutes.

Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a Drizzle of Milanese Gremolata Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.


Serves 6-8 generously

Recipe Courtesy: Rachel Bradley