Eat in! Brunch recipes for ham, home fries

Heat oven to 350 degrees

Place the country ham on a rack in a roasting pan and add a few cups of water, cover with aluminum foil and bake for approximately 1 1/2 hours to heat through.

While the ham is heating, add the butter, maple syrup, molasses, cloves, English mustard and vinegar to a saucepan and heat through over a low flame, mixing all of the ingredients together. Remove the aluminum foil and baste the ham with the glaze during the last 30 minutes of the cooking, adding the glaze in three additions (basting with glaze every 10 minutes for the last 1/2 hour of cooking).

Heat oven to 350 degrees and place a roasting pan inside to get hot.

Pull the roasting pan out of the oven and add the vegetable oil, tilting the pan to coat the bottom evenly. Add the potatoes to the pan and return to the oven to roast. Do not stir or shake the potatoes for approximately 15 minutes or until they have colored nicely on the bottom. Then stir in the mushrooms, onions, garlic and rosemary and season with sea salt and fresh-ground pepper.

Place the pan in the oven and continue to roast for an additional 15 to 20 minutes or until the potatoes are just tender. Scatter the grated cheese evenly over the potatoes and then crack the eggs over and season with salt, pepper and paprika. Continue to cook until the whites of the eggs are set (approximately 4 minutes) or desired doneness of the yolks.

Preheat the oven to 350 degrees. Grease a bak­ing sheet. Stir together the flour, baking powder, sugar, salt and baking soda. Cut the butter into the flour until the mixture resembles coarse crumbs. Scatter the scal­lions and pepper over the mixture, then slowly add 1 1/2 cups of the buttermilk, mix­ing just until the dough comes together.

Pat out the dough into a 1 1/2-inch-thick square and cut it into 8 squares.

Place the dough squares on the prepared baking sheet, brush with the remaining buttermilk and sprinkle with sea salt. Bake until golden brown, 15 to 20 minutes.

Fill half of a champagne flute with chilled champagne (about 3 ounces) and top off with chilled grapefruit juice (about 3 ounces). Gently stir.

Finish cocktail with a good splash of pomegranate juice.