The Food Corner

By Paul Cormier, Salamanders of Kemptville

I had a faint memory of Ma Cormier (that’s my ma Yvonne) serving us a very delicious boiled ham back when I was a kid. I hadn’t tasted it since then, so Beth and I gave it a whirl as a joint effort. Below is what we learned with our recipe while being very satisfied with the result. Why? 1) a good deal of the fat is boiled off and then skimmed; 2) there is a lot less salt content to your ham; 3) the ham is just sweetish enough and melts in your mouth. By the way, Beth wanted to serve the ham cold as a summer meal with salads for a combination Anniversary and Father’s Day event. So, while there are other recipes on line that you might wish to check, this is our take on it.

Beth and Paul’s Boiled Ham

What is the world coming to? Recent news has artificial intelligence (AI) researchers and CEOS warning of an “extinction risk” from the technology running wild. Forest fires are literally running wild too. Nuclear war might take us out. Or economic collapse. If these things don’t get you stressed, then how about the rest of the pressures of everyday life?

Stress is, according to the World Health Organization, “a natural human response that prompts us to address challenges and threats in our lives.” What a gentle way to put it. Scientific experiments attempting to identify the health impacts of stress suggest this natural response may be taking years off life expectancy.

In one study, Stanford and University of California cell biologists, biochemists, and psychologists examined blood cells in the body’s immune system, comparing highly stressed individuals with a comparable unstressed group. They found the cells looked different in three ways.

First, the cells of the stressed group had shorter telomeres—bits of DNA—and by this shorter length, appearing 10 years older than the chronological age of the participants. Second, the stressed group also had lower levels of telomerase, an enzyme that repairs damaged telomeres. Third, the cells of the stressed group had higher levels of free radicals, a volatile molecule that can damage DNA.

Other studies have shown the negative ef- fects of stress on the nervous system, digestive system, cardiovascular system, memory, behaviours, and so on.

Studies on longevity and stress suggest it’s less a question of whether or what kind of stress you face, it’s how you feel about it and how you respond. The comedian, George Burns, who famously lived to 100, remarked, “If you ask what is the single most important key to longevity, I would have to say it is avoiding worry, stress and tension. And if you didn’t ask me, I’d still have to say it.” Humour is an excellent antidote to stress.

Other natural approaches are also recommended as a first line of defence. Having a drink at the cocktail hour qualifies. In our opinion, for some people, the benefits of moderate alcohol consumption can outweigh the risks recently making news.

We’ve also recommended natural supplements, such as Stress Resist, a concentrated extract of ashwagandha root. Used in Indian traditional medicine for over 3000 years, it has more recently been shown in scientific studies to be effective in relieving stress and anxiety. You can fi nd it at natural health

How does it work? Ashwagandha has neuroprotective and antiinflammatory properties. In a 2019 study, a daily dose of ashwagandha significantly reduced stress levels when compared with a placebo. This included reduced levels of cortisol, a stress hormone released in response to stress as well as when blood sugar levels get too low.

High cortisol levels are also associated with hunger cravings and resulting weight gain.

A two-month study of high-stressed individuals involved researchers providing two doses of 300 mg of ashwagandha to one group and a placebo to another. The group receiving ashwagandha had a 33% reduction in perceived stress and a 22% reduction in cortisol. Patients supplementing ashwagandha also had a 3.0% reduction in weight versus a 1.4% reduction in those taking the placebo.

Stress is a very personal thing and so is how you choose to ease it. Always remember, the best first course of action in fighting any health threat is to assess whether there is a safe, effective, natural solution.

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Ingredients

• 1 average size smoked ham (with the bone in), like an Easter ham

• 2 containers of apple juice (the one litre size)

• 1 litre of water

• ½ cup of brown sugar

• ¼ cup molasses (my idea, we had some leftover in the cupboard)

• 3 tablespoons of black pepper

Preparation

1. Place the ham face down (bone up) in a stock pot (we have a nice one that’s a joy to use)

2. Mix the apple juice, water, brown sugar, molasses and pepper in a separate container

3. Pour the liquid over the ham to submerge it

4. Bring the liquid to a boil, reduce the heat and let the ham boil for 1 ½ hours

5. Take the ham off the heat, let it cool, then refrigerate it overnight

6. Next day, skim the fat off the top of the liquid (you’ll get a surprising amount)

7. Take the ham out and slice with a sharp knife (it slices cleanly, nicely and falls off the bone)

Ok, so we boiled it a bit longer than an hour and a half; we now estimate that that length of time is about right to have a nice boiled ham that still has integrity, i.e., it doesn’t fall part. Ours did, but just a little, so adjust the time according to your needs. Also, this recipe doesn’t produce any gelatine, so the liquid remains that way (a plus for slicing). Beth served the sliced ham with a gluten-free pasta salad (for Emma), potato salad and our maple walnut salad. Some raw veggies were also available. My favourite mustard, Octoberfest, was on the table. I should mention that Mrs. McGarrigle’s makes a grainy Octoberfest that is downright delicious (no surprise, really). Pick up a jar, it’s worth it and while doing so, take a tour of Merrickville. I hope you are feeling adventurous and will want to try this different take on ham, perhaps to enjoy at an outside buffet with all the salad trimmings.

Best for a great summer from Paul at pcormier@ranaprocess.com.