Maple Balsamic Glazed Ham




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

1 cup Blue Door Maple Balsamic Vinegar

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 and mustard 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

Grain Free Basil Pizza


If you are following a gluten-free, grain-free, paleo or autoimmune paleo diet or if you have food allergies, this recipe is for you! You can make it with or without eggs if you are sensitive to them and it’s dairy and grain free. We made this at home and everyone loved it! This recipe makes two 12″ pizzas.







  • – Preheat oven to 350°, put your pizza stone in the oven right away.
  • – Mix all dry ingredients into a large mixing bowl.
  • – Mix olive oil and water into a small bowl and blend into dry mixture
  • – Add whisked egg & lemon juice.
  • * If you are using the gelatin egg mixture, whisk 2 Tbsp of gelatin with 2 Tbsp of water, then whisk in 4 Tbsp of boiling water until mixture is light and frothy.
  • – Separate dough into 2 even balls.
  • – Place a ball of the dough between two sheets of parchment paper and gently roll out with a rolling pin to about a 12″ crust.
  • – Remove top layer of parchment paper, cut bottom layer around your crust with scissors, leaving about and inch or two to work with.
  • – Place crust (still on parchment paper) onto the pizza stone.
  • – Bake for about 12-14 minutes until crust is browned.
  • – Top your pizza as you wish and broil at 450° until browned on top.



The quality of the olives in your oil matters!

I found a photo today that prompted me to share this post. It is a photo taken by a tourist on a guided tour of one of the most well known brand name producers of ‘extra virgin’ olive oil facilities in Italy. The person who posted the photo on social media was very excited about the tour and was sharing the photo as one of the stages of extra virgin olive oil production.

There is very good reason why almost all of the olive oils you find on the store shelves taste the same. It is a flat, bland taste that we can attribute to the poor quality and handling of the olives that are processed into oil from almost all large corporate manufacturers of olive oil. Once olives are picked, they begin the process of oxidization so when olives are left in piles at facilities or transported in burlap bags for instance, they begin a process of fermentation that imparts some very common flaws on the taste of the olive oil that we know as ‘fustiness’ or ‘mustiness’. These flaws are the cause of that all-to-common flat/bland taste. When we purchase fruit at the the grocery store or farmer’s market for our families we do not compromise on the quality, we demand the highest quality! We look for freshness and proper ripeness. In the case of your olive oil, understand that the quality of the fruit is not always created equal. Olives harvested at the right time of year that are well cared for through processing lead to oils that taste incredibly different and give us the health benefits we associate with extra virgin olive oil.

The quality of the fruit plays a critical role in the quality of the olive oil produced. The health benefits we associate with extra virgin olive oil come from the fruit itself but the olive must be picked at the right time of year and carefully brought through the process in order to create what we know as truly exceptional extra virgin olive oil. The harvesting timeframe for high quality extra virgin olive oil is October/November in the Northern Hemisphere and April /May in the southern hemisphere. The time from pick to crush for truly exceptional oil is about 4 hours. This is critical to assure minimal oxidization and to capture the amazing taste and health benefits of extra virgin olive oil.

Here are two photos – You decide which olives you would like to see your oil come from!