Cloves beyond the ham: eight ways to use them

Cloves are the dried flower buds of a tropical tree. Their flavor is intense, so two or three is usually plenty for a pot.

• Stud an onion with cloves and simmer it in bechamel or stock.
• Warm them in mulled wine, cider or tea.
• Add two cloves to a pot of rice or pilaf.
• Push them into a glazed ham or roast pork.
• Drop a few into pickling brine.
• Cook them with apples for crumbles and pies.
• Add one to braised red cabbage.
• Make an orange pomander for a fragrant holiday decoration.

Always remove whole cloves before serving, since biting into one is unpleasant.