Text 24094, 76 rader
Skriven 2009-05-14 22:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: SASHIMI  90513
==========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Just hang around for more global warming.
 GJ> sipping a pina coloda while watching the bikini-clad

But I do that already!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cheerwine Ham
Categories: ham
  Servings: 12

      1    bone-in ham
      3 cn non-diet Cheerwine, a cherry
           soda
      1 c  bourbon
  1 1/2 c  brown sugar
           Pomegranate molasses 
      2 TB Dijon mustard
    1/2 TB mustard seeds

The cheerwine kept the ham miraculously moist through the initial
bake and cooked down into a luscious, fruity glaze, which balanced
quite well with the ham's salt, a kiss of bourbon, a quick blaze of
mustard and the deep, dark tang of pomegranate molasses.

Can't find Cheerwine in your neck of the woods? Swap in a full-sugar
dark cherry soda like Stewart's Black Cherry Wishniak, Boylan's
Black Cherry or Jones' Cherry. 

Preheat oven to 350F

Line a roasting pan with enough aluminum foil to make a pouch that
can fully envelop your ham.

Rinse the ham in cold water and place it fat side up in the lined
pan. Mix together 2-3 can of Cheerwine and 1/2 cup of the bourbon
and pour it over the ham. Close the foil and cook it for 25 minutes
per pound or until it reaches an internal temperature of 150F. If
the ham seems to be drying out, pour on more Cheerwine and bourbon.

While the ham is reaching the end of the cooking process, in a pan
on the stovetop, stir together 1/2 cup bourbon, 1/3-1/2 cup of
Cheerwine, brown sugar, a dash of pomegranate molasses, mustard and
mustard seeds and cook over medium flame until it forms a thick
syrup.

Remove the ham from the oven, unwrap, drain off as much liquid as
possible, remove any skin, and score the fat in diagonals to form a
diamond pattern. Starting at the top, brush on glaze so it seeps
into the channels and return, uncovered, to the oven. Bake for
another 20-30 minutes, or until the glaze hardens. If desired, raise
the temperature to 450F for the last ten minutes.

Remove the ham from the oven, let stand for at least five minutes,
and serve in slices with additional glaze on the side.

Save the bone to flavor greens and soups.

:Posted by Kat Kinsman

  From: Slash Food                      
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I am 59 & still doesn't need glasses. I drink right out of the bottle.

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