Roasted Cauliflower

6 garlic cloves, unpeeled

4 tablespoons unsalted butter

1 medium head cauliflower, broken into florets

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup golden raisins

1 tablespoon capers, drained and coarsely chopped, optional

2 teaspoons lemon juice

Preheat oven to 400 degrees. Slice off the top of a whole garlic and drizzle with some extra virgin olive oil and wrap in foil. Bake in the preheated oven for 25 to 30 minutes or until soft. Allow to cool until able to touch and gently squeeze out the garlic you need for this recipe. The remaining roasted garlic is delicious on toasted ciabatta bread. Mash the six gloves for this recipe with a fork. Place cauliflower into a baking pan lightly greased with olive oil. In a small heavy saucepan, melt butter over medium heat until golden brown. This will take about 6 minutes and you must stir constantly. Pour the browned butter over the cauliflower and toss with the salt and pepper. Place in the preheated oven and roast for 15 to 20 minutes or until golden brown and soft. Add the mashed garlic, raisins, capers and lemon juice and mix well. Serve warm.

Root Beer Roasted Ham

7 pound fully cooked ham (shank end)

Whole gloves

1/4 cup yellow mustard

2 tablespoons vinegar

3/4 cup brown sugar

1/4 teaspoon salt and pepper

1 can root beer or cola (12 ounces)

Preheat the oven to 350 degrees. Cut a diamond pattern into the ham and place a whole clove in the center of each diamond. Place the ham on a rack in a roasting pan that has a little water in the bottom (about 1/3 cup.) Cover the ham with foil and roast in the preheated oven for 2 and a half hours. In a pan whisk together the mustard, vinegar, brown sugar, salt and pepper. Gradually add the root beer or cola while whisking. Simmer, stirring constantly until reduced, about 20 minutes. Brush the ham with the glaze every 10 minutes during the last half hour. Check the ham with a meat thermometer. It is done when the internal temperature is 140 degrees. If you prefer a less salty ham, boil it first in a pot of water for about an hour before baking.