Text 30245, 93 rader
Skriven 2015-08-27 04:04:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1987
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Holiday Ham, Three Ways
 Categories: Pork, Sauces, Rubs, Herbs, Vegetables
      Yield: 16 servings
 
     14 lb Cured, smoked bone-in ham;
           - with a layer of fat

MMMMM--------------------TANGY PEACH MUSTARD-------------------------
  1 1/2 c  Peach preserves
      1 c  Dijon mustard
    1/2 c  Cider vinegar
      1 tb Fresh thyme leaves
      4 md Shallots; fine chopped

MMMMM---------------------SWEET & SPICY JERK--------------------------
  1 1/2 c  Hot pepper jelly
    3/4 c  Orange juice
      3 tb Fine grated garlic
      3 tb Finely grated ginger
      3 tb Whole allspice; crushed
      1 tb Cayenne pepper

MMMMM----------------------SMOKY BBQ MAPLE---------------------------
      1 c  Pure maple syrup
    1/4 c  Smoked paprika
      2 tb Ground cinnamon
      2 tb Ground cumin
      2 tb Garlic powder
      2 tb Onion powder
      2 tb Coarse ground black pepper

MMMMM------------------------FOR SERVING-----------------------------
           Biscuits or soft dinner
           - rolls
           Spicy Honey Mustard
           Pickles
 
  SPECIAL EQUIPMENT: roasting pan with rack0
  
  Preheat oven to 350øF/175øC, with the rack in the lower
  third of oven.
  
  If your ham has a layer of fat, use a sharp paring knife
  to score the fat in a diamond crosshatch pattern, about 1"
  wide and 1/2" deep.
  
  FOR TANGY PEACH MUSTARD HAM OR SWEET AND SPICY JERK HAM:
  In a medium bowl, mix together the glaze ingredients of
  your choice. Brush all over ham (reserving some glaze for
  basting while cooking).
  
  FOR SMOKY BBQ HAM: Brush the ham with maple syrup
  (reserving some syrup for basting while cooking). Combine
  the rest of the ingredients in a medium bowl, then rub all
  over ham, pressing into syrup to adhere.
  
  Position roasting rack in roasting pan; pour 2 cups water
  into pan and place prepared ham on rack. Cover pan with
  foil and bake 1 hour. Remove pan from oven, remove foil,
  and brush ham with reserved glaze or maple syrup. Increase
  the oven temperature to 400øF/205øC.
  
  Return ham to oven uncovered. Bake until glaze has
  caramelized and the ham's internal temp reads 135°F when
  an instant-read thermometer is inserted in the middle of
  the ham (avoiding bone), brushing with more glaze or syrup
  if desired, 40 minutes to 1 hour more.
  
  Let rest 10 minutes before carving. Serve with biscuits or
  rolls, mustard, and pickles.
  
  COOKS' NOTES: Country Dijon is a rustic blend of Dijon and
  whole grain mustard.
  
  DO AHEAD: Glazes can be made up to 3 days in advance and
  refrigerated. Rub (without maple syrup) can be made up to
  1 month in advance and kept at room temperature.
  
  Recipe by Rhoda Boone
  
  Epicurious | March 2015
  
  MM Format by Dave Drum - 27 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Foods labeled "high fiber" now labeled as "tastes like cardboard"
--- MultiMail/Win32 v0.49
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)