INGREDIENTS:

• 1 whole ham
• 1 bottle of Terrapin Ridge Farms Pineapple Butter Rum Sauce 

DIRECTIONS:

1. Let the ham come to room temperature. Pull the ham from
2. the refrigerator about 30 minutes before cooking it to let it come to room temperature.Score the outside of the ham through the skin and fat with a sharp knife in a diamond pattern. Put the ham, flat-side down, on a rack in a roasting pan. Add a cup of water to the bottom of the roasting pan, which will steam as the ham cooks, keeping it moist.
3. Cover the pan with foil. Roast in a 350 degrees F oven until the thermometer inserted into the thickest part of the ham registers 130 degrees F. Increase the oven temperature during the last 45 minutes of cook time to 375 degrees and glaze with Terrapin Ridge Farms Pineapple Butter Rum Sauce several times.
4. The ham is done when it’s cooked to 140 degrees F. Rest the ham before serving.

INGREDIENTS:

• Twelve 1-inch-thick slices brioche bread

• ⅔ cup Terrapin Ridge Farms Blueberry Bourbon Pecan Jam, plus more for serving
• 6 large eggs
• ½ cup heavy cream
• 1 Tablespoon granulated sugar
• Zest from 1 small lemon (about 2 teaspoons), plus more for serving (optional)
• ½ teaspoon kosher salt
• Unsalted butter, for frying
• Confectioners’ sugar, for dusting (optional)
• Fresh ricotta, fresh blueberries, and toasted chopped pecans, for serving
• Flaky sea salt, for sprinkling

DIRECTIONS:

1. Cut each egg lengthwise and remove yolks, setting them aside in a small bowl.
2. Mash yolks with a fork. Add salt, pepper, Terrapin Ridge Farms Sriracha Aioli, mix together well.
3. Fill egg halves with mixture. Sprinkle tops with paprika.
4. Chill in refrigerator to let set.

INGREDIENTS:

• 3 teaspoons  Terrapin Ridge Farms Hot Pepper Bacon Jam
• 12 hard-boiled eggs
• 1 tbsp mayonnaise

DIRECTIONS:

1. Hard boil eggs or buy pre-hard-boiled eggs.
2. Slice eggs in half, take out the hard-boiled egg yolk and place into a mixing bowl.
3. Mix egg yolks, mayonnaise and Hot Pepper Bacon Jam together.
4. Fill piping bag with egg yolk mixture and pipe into the open-faced sliced eggs (or use a spoon).
5. Arrange eggs to serve on a tray or on a snack board.
6. Sprinkle with a little salt before serving. Add extra Hot Pepper Bacon Jam on top if desired or keep on the side.

INGREDIENTS:

• Cheese Crusted Bread
• Eggs
• Terrapin Ridge Farms Spicy Chipotle
• Pico de Gallo
• Bacon
• Salt & Pepper

DIRECTIONS:

1. Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack 2 eggs into a small cup.
2. With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a tornado, add the eggs. (The swirling water will help the egg white wrap around itself as it cooks).
3. Cook for about 2 1/2 to 3 minutes. Using a slotted spoon, remove the eggs and set aside. Lightly sprinkle cheese onto your bread and toast until melted.
4. Evenly spread fresh or store-bought Pico de Gallo on your cheesy toast. Top with your poached egg.
5. Season with salt and pepper to taste. Finish by drizzling a good amount of Terrapin Ridge Farms Spicy Chipotle. Enjoy!

INGREDIENTS:

• 1½ cups all-purpose flour, plus more for dusting
• ⅓ cup roasted unsalted almonds (see Note)
• ¼ cup fresh rosemary sprigs, plus more for garnish
• ½ teaspoon kosher salt
• ½ cup (1 stick) cold unsalted butter, cubed
• ⅓ cup cold water
• 1 large egg yolk plus 1 large whole egg, beaten
• One 8-ounce wheel brie cheese, cut into ½-inch thick slices
• ¾ cup Terrapin Ridge Farms’ Strawberry Fig Jam
• Flaky sea salt and freshly ground black pepper for sprinkling
• 3 ounces thinly sliced prosciutto

DIRECTIONS:

1. In a food processor, pulse the flour, almonds, rosemary and kosher salt until the almonds are finely ground. Scatter the cubed butter over the dry ingredients and pulse until pea size pieces of butter form.
2. In a small bowl, whisk the cold water with the egg yolk (reserve the whole egg for brushing). Add the yolk mixture 1 tablespoon at a time, pulsing between additions, until you can pinch the galette dough between your fingers. If needed, add more cold water 1tablespoon at a time.
3. Layer two large sheets of plastic wrap on a work surface and dump out the galette dough. Press the dough into a compact disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
4. Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper. Remove the galette dough from the refrigerator and let it soften slightly. Lightly dust a work surface with flour and then roll out the dough into a rough 12-inch circle, about ⅛-inch thick. Transfer the crust to the prepared baking sheet.
5. Arrange the sliced brie in the center of the galette, leaving a 2-inch border. Dollop thejam ontop of the brie. Fold the edges of the dough up over the filling, overlapping in softfolds. Brush the dough with the egg wash and sprinkle with flaky sea salt.
6. Bake the galette at 375°F for 30 to 40 minutes, or until the crust is golden brown and thefilling is bubbling. Transfer the baking sheet to a rack and let cool for at least 10 minutes.

Lamb with Tart Cherry Sauce

• One 5 to 5½ pound semi-boneless leg of lamb
• Salt and freshly ground pepper
• 1 3/4 pounds cipollini onions, peeled
• 3 large carrots, sliced
• Terrapin Ridge Farms Tart Cherry Apple Rosemary Glaze

DIRECTIONS:

1. Preheat the oven to 450°. Season the lamb with salt and pepper and put it in a medium roasting pan. Scatter the onions and carrots around the meat and roast for 15 minutes. Reduce the oven temperature to 325° and roast the lamb until an instant-read thermometer inserted in the thickest part of the meat registers 120°, about 1 1/2 hours.
2. Leave the oven on. Using a pastry brush or spoon, spread Tart Cherry Apple Rosemary Glaze all over the meat, roast for 10 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130°.
3. Transfer the lamb to a cutting board and let rest for 20 minutes. Transfer the vegetables to a bowl and keep warm.