Category Archives: Seasonal

Baked Ham with Old Mill Pear Relish

This easy and old-fashioned way to bake a ham is perfect for the Easter table. It’s just what a family get-together needs to anchor the meal. You bake the ham and let them bring the sides! What’s nice about our pear relish is that it is the only topper you need for ham baking. It’s similar to a chowchow pickle but with pear added. So you have the sweet softness of the pears and the tangy, vinegary taste of the relish that works so well with ham. Serve sliced with hot buttered biscuits or rolls.


Makes 16 servings

Prep: 10 to 15 minutes

Bake: 1 1/2 to 2 hours

Ingredients:


6 to 8 pounds sugar-cured ham (either shank or butt portion)

1/2 cup Old Mill Pear Relish, and more for serving

1 cup water, as needed to bake ham

Directions:

  1. Preheat the oven to 350 degrees F. 
  2. Trim off the excess fat from the ham, leaving a 1/4-inch layer of fat all around. This will help keep the ham moist while it roasts. Slice nearly through the fat in a crisscross pattern.
  3. Coat the top of the ham with the relish. Place the ham in a shallow roasting pan. Pour the 1 cup water into the pan and place in the oven.
  4. Bake about 15 minutes per pound, or about 1 1/2 to 2 hours. Check every 20 minutes, adding more water to the pan to keep the ham from burning. If the top gets too brown, tent the ham with foil.
  5. Remove the ham from the oven, and let it rest 30 minutes before carving. Serve sliced with extra pear relish.

Whole Wheat Soda Bread

This simple quick bread is made with just a few basic ingredients. It gets its name from the baking soda that’s used as the leavening agent, which reacts with the acids in the buttermilk to give the bread the rise it needs. In old Irish lore, it’s said that the criss cross in the top is to ward off evil spirits! Serve it with sweet cream butter and preserves or marmalade for a delicious breakfast or snack.

Makes 1 loaf

Prep: 15 to 20 minutes

Bake: 40 to 45 minutes

Whole Wheat Soda Bread

Ingredients:

2 1/2 cups The Old Mill Whole Wheat Flour

1 cup The Old Mill Unbleached Plain White Flour

1 teaspoon baking soda

3/4 teaspoon salt

2/3 cup raisins

4 tablespoons unsalted butter

1 large egg

1 1/3 cups buttermilk

Directions:

  1. Place a rack in the center of the oven, and preheat the oven to 400 degrees F.
  2. Place the whole wheat flour and white flour in a large bowl and whisk to combine. Add the baking soda and salt, and whisk to combine. Stir in the raisins. Cut the butter into tablespoons and each tablespoon into four pieces. Scatter these pieces of butter on top of the flour mixture and cut into the mixture using two knives, a pastry blender, or a food processor, until the mixture resembles coarse crumbs. Add the egg and buttermilk, and stir until the dough pulls together into a sticky ball.
  3. With floured hands, turn the dough onto a sheet pan. Form the ball into a smooth round, about 10 inches across. Flour a sharp paring knife, and cut a cross into the top of the loaf. Place the pan in the oven.
  4. Bake until deeply golden brown, about 40 to 45 minutes. Let cool before slicing. Best if cooled, wrapped in foil, and sliced the next day.

Old Mill Cherry Crumble

What’s a crumble? Sort of a crisp, but with bigger, crunchier, more crumbly pieces of oats and brown sugar topping. The cherries and sugar in this crumble cook down to sweet, delicious goodness.

When fresh cherries are not available, canned or frozen ones can easily be substituted. And, Anne Byrn suggests that to kick up the cherry flavor, even more, add a quarter cup of dried cherries. That’s a little trick that has carried over from some early settler’s of our area, for baking in when fresh ingredients were not available. Dried fruits and berries are full of intense flavor!

Makes 8 servings

Prep time: 20 minutes

Bake time: 38 to 42 minutes

4 cups pitted sour cherries (see Notes)

1/4 cup dried cherries, if desired (see Notes)

4 to 5 tablespoons granulated sugar

Crumble Topping:

3/4 cup The Old Mill Unbleached All-Purpose Flour

2 tablespoons The Old Mill Whole Wheat Flour

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter

1/2 cup The Old Mill Thick Rolled Oats

1/4 cup chopped pecans

Vanilla ice cream, for serving

1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F. Set aside a 9-inch deep-dish pie pan.

2. Drain the cherries and place in a large bowl with dried cherries and sugar. Toss to combine, and set aside.

3. For the topping, place the flours, brown sugar, cinnamon, and salt in a large bowl and stir to combine. Or, place in the bowl of a food processor fitted with a steel blade and pulse to combine. Cut the butter into 1/2-inch size pieces and distribute over the top of the bowl. Cut the butter into the flour mixture with two knives or a pastry blender until the mixture resembles a coarse meal. (Or, if using a food processor, pulse until combined.) Stir in the oats and pecans. Work the mixture with your hands until it comes together into loose pieces. Set aside.

4. Turn the cherries and any juice that might have seeped from them into the reserved pan. Cover the cherries with the topping, using your hands as needed to distribute it over the top. Place the pan in the oven.

5. Bake until the crumble is golden brown and the filling is bubbling around the edges, 38 to 42 minutes. Remove to a rack to cool 20 minutes before serving warm in bowls with ice cream.

Hummingbird Bundt Cake

The Hummingbird Cake has been hugely popular in the South, toted to picnics and holiday parties and shared at supper clubs and family reunions. Most of the time the cake is baked in layers, slathered with a cream cheese frosting, then sprinkled with chopped pecans. But it was originally intended as a Bundt.

Back when the recipe originated it included mashed bananas, crushed pineapple, and cinnamon, and it was baked in a Bundt pan like this recipe. Because these ingredients are available any time of the year, it is the perfect cake to bake and slice for the holidays. It can be made ahead and the flavors improve after the cake rests for a couple of days. To glaze a Hummingbird Bundt cake, reserve a portion of the pineapple juice in the can and whisk together a speedy glaze with a little powdered sugar. Or just dust with powdered sugar for the simplest and most festive look of all.

Hummingbird Bundt Cake

Makes 12 to 16 servings
Prep: 20 to 25 minutes
Bake: 45 to 50 minutes
Ingredients:

Vegetable shortening or butter and flour for prepping the pan

2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
3 large eggs, slightly beaten
8 ounces (1 cup) vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple packed in juice, drained
2 cups mashed ripe bananas (about 4 medium)
Garnish:
2 teaspoons powdered sugar, sifted
Directions:
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Grease and flour a 12-cup Bundt pan. Shake out the excess flour, and set the pans aside.
2. Place the flour, sugar, cinnamon, baking soda, and salt in a large bowl and whisk to combine well. Add the eggs, oil, and vanilla, and blend with a wooden spoon or a mixer on low speed. Increase the speed to medium and blend until well combined, 1 minute. Or stir more briskly until well combined. Fold in the pineapple and the bananas. Turn the batter into the prepared pan, and place the pan in the oven.
3. Bake until the top of the cake springs back when lightly touched, 45 to 50 minutes. Remove to a wire rack to cool 10 minutes. Run a knife around the edges of the cake, and give the cake pan a gentle shake to loosen it. Invert the cake onto the rack to cool completely, at least 30 minutes.
4. Sprinkle with the sifted powdered sugar. Slice and serve.