Ham and corn, in two filling meals for fall
On the first chilly nights, a roast in the oven and a steaming kettle will warm the house. Select a small, boneless ham, sometimes called Daisy or nugget, which is cured and fully cooked and needs only a quick glaze and reheating. Bake the ham for 30 minutes before the initial basting with a glaze made from the pan juices. While the ham is in the oven, cook the ears of corn - there’s a lot of late-harvest produce in the markets - then steam your family’s favorite green veggies in the same pot.
Corn chowder is a bridge between warm and cool weather, featuring the sunny flavors of the fresh kernels and the hearty richness of a cold weather stew. Most chowders are thickened with a roux, a mixture of butter and flour, as we do here. Saute vegetables in a blend of oil and butter; then stir in the flour and toast it, stirring all the time, for a few minutes. This takes away the raw taste. Add milk, chicken stock, potatoes, some ham, and corn kernels. Two meals to ease the transition into fall.
Karoline Boehm Goodnick can be reached at kgboehm@yahoo.com. 
