PORK: Instead of labouring over roasting turkey, serving ham, especially with a nice sauce as gravy, is simple to do and festive enough for family gatherings and celebratory occasions.

HAM BRAISED IN MEDEIRA WINE:

10 lb. ham, preferably sugarplum ham                                                                  

1 large onion, sliced

1 large carrot, sliced                                                    

1 tbsp. butter + 1 tbsp. oil                                                                   

1 ½ cups Madeira wine

 2 ½ cups beef stock                                                    

½ tsp. allspice

4 sprigs parsley                                                           

1 bay leaf

2 tbsp. flour + 2 tbsp. cold water

Preheat oven to 325 degrees F. Sauté onion and carrot in butter and oil in a large roasting pan over medium-low heat for 10 minutes or until lightly browned. Remove the skin and all but 1/8-inch of fat from the ham and make ½-in deep slashes all over the meat with a small sharp knife. Place ham over the vegetables in the roasting pan.

Put the wine and stock in a saucepan over medium heat. Add allspice, parsley and bay leaf. Cover pan, bring to a simmer and cook 1-2 minutes. Pour wine mixture over the ham and vegetables. Cover loosely with foil and bake for about 2 ½ hours. Baste ham with sauce every 20 minutes.

Transfer ham to a cutting board. Strain liquid into a saucepan and skim off fat from the surface. Blend the flour with water and whisk it into hot liquid. Bring to a boil and simmer for 3 minutes, or until slightly thickened. Adjust seasoning with salt and pepper to taste. Slice ham and arrange slices alternately with pineapple slices on serving platter. Pour sauce into a sauce boat and serve with ham.

BEEF STOCK:

2 lb. beef shank, cut into chunks                                

1 onion, quartered

1 carrot, cut into chunks                                             

1 large tomato, halved

1 parsnip, cut into chunks                                           

1 turnip, cut into chunks

1 leek                                                                          

4 black peppercorns

2 tbsp. butter                                                               

15 cups water

additional beef bones if desired, optional

Wash bones, if using, and remove excessive fats. Cover beef and bones with the water in a large saucepan. Cover pot & bring to a boil over high heat. Reduce heat and simmer over medium-low heat for 1 hour. Skim and remove the surface fat and floating particles, and strain.

Melt butter in large stock pot, sauté vegetables over medium heat for 10 minutes, being careful not to let vegetables burn.  Add the strained liquid, cover pot & bring to a boil. Then reduce heat & simmer stock for 2 hours.

Strain the stock again. Cool and keep in refrigerator until needed. Remove excess fat before using.