Join Chef Candice in the kitchen with a new western twist on a traditional easter ham. Easy to make and can be prepared ahead of time. Make your own BBQ Sauce with champagne and pear vinegar, Grand Michaud Honey from France. Complimented by a fig onion compote, featuring organic avocado oil. Chilis galore but not too hot, Gourmet Country also shows you how to make the au jus for the final presentation on easter day or any holiday.

Duration : 0:9:55

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