Clove and Glazed Ham Ingredients : One 7- to 8-pound spiral-cut ham , 1/2 tsp True Organic black peppercorns , 1 cup fresh apple cider , 1/2 cup light brown sugar , 3 tablespoons unsalted butter , 2 tablespoons Dijon mustard , 2 tablespoons bourbon , 1 tablespoon apple cider vinegar , One 3-inch True Organic cinnamon stick , 6 True Organic whole cloves , 1/2 tsp True Organic ground nutmeg Instructions : Put the Preheat the oven to 375°. Place the ham in a 9-by-13-inch baking dish , In a small saucepan, combine all of the remaining ingredients and bring to a simmer, whisking occasionally. Cook over moderately low heat until reduced to 3/4 cup, about 25 minutes. Pour the glaze over the ham, leaving the spices on the meat. Cover tightly with foil. Bake for about 1 hour and 15 minutes, basting every 15 minutes, until heated through. Transfer to a platter. Strain the pan juices into a small saucepan. Bring to a boil and cook until reduced to a glaze, 8-10 minutes. Spoon the glaze over the ham; serve. | Rice pudding with Nutmeg Ingredients 40g butter , 100g pudding rice , 75g caster sugar , 1 litre full-fat milk ,150ml double cream , 1 tsp vanilla extract or ½ vanilla pod, split lengthways , pinch salt , plenty freshly grated True Organic Nutmeg Instructions Preheat the oven to 140C/285F/Gas 1. Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar. Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly. Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the center, it is ready. Serve at room temperature. | Cinnamon Tea Ingredients 2 True Organic Ceylon cinnamon stick , 1-2 tablespoons sugar , 1-2 tablespoons honey , 1/2 teaspoon True Organic ground cardamom , 1/8 teaspoon True Organic ground cloves , 1/4 teaspoon True Organic ground nutmeg , 2 cups water , 4 black tea bags Instructions Put the Ceylon Cinnamon , 1 tbsp. each sugar and honey , True Organic cardamom, cloves, nutmeg, and water into a small saucepan and simmer for 5 minutes . Remove from heat and add the tea bags. Steep for 10 minutes. Scoop the cinnamon out of the tea . Taste and add more honey/sugar if desired. Warm on the stove and serve. Store leftover chai in the fridge, where it will be tasty for up to 5 days |