b>the ham:
Place the meat on
Place the eggs in a medium saucepan
Calculate the cooking
minute. Melt butter into the mixture, add onion, and
tal pie tin, place on the hot side of the grill. To create
Preheat oven to 350\u00b0F. Place ham in a large roasting pan.
Combine remaining ingredients in a medium saucepan. Simmer for 3-4 mins, until reduced by 1/2.
Brush ham with 1/2 of the glaze. Bake for 20 mins. Brush with remaining glaze and return to oven for another 15-20 mins, until golden brown. Serve hot or cold, sliced.
ll remaining ingredients to the pot (EXCEPT THE BISCUITS)
Water should
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
oker. Unwrap the ham, and discard the flavor packet. Place the ham into your insert
Preheat the oven to 350 degrees F.
Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade.
Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth.
Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
Serve hot or at room temperature.
Remove rind from ham.
Preheat oven to 180 C.
Use a sharp knife to score diamond pattern in the rind around shank.
Place ham in deep baking dish.
Spread marmalade over surface.
Combine sugar, nutmeg, pecans and ginger.
Spread this mixture over marmalade pressing it down by hand.
Bake 45 minutes till golden brown.
Take lamb on the bone; e.g., from the shoulder or back.
If necessary, rinse the meat under cold running water.
Place it in a saucepan.
Measure enough water to cover the meat.
Add 2 teaspoons salt per 1 quart of water.
Bring to a boil.
Skim off thoroughly.
Add peppercorns, carrot and leek.
Cover the saucepan and let the meat simmer over a low heat until tender (1 to 1 1/2 hours).
Strain the liquid.
Keep the meat hot.
Make the gravy.
rozen 2-3 inch corn on the cob with a small pat
Preheat gas grill on high for about 10 minutes.
Sit ham on long sheet of heavy duty aluminum foil.
Press brown sugar onto ham and wrap tight with foil.
Wrap tightly with another sheet of foil.
Lower grill temperature to low on both sides.
Place ham on top warmer rack (or on lower rack, but place in foil pan so the bottom does not get too dried out).
Shut grill lid and allow to cook for about 1 1/2 hours (no need to do anything else to it).
Remove foil from ham over a pan so you don't lose the brown sugar juices.
Take your favorite boneless ham; score top of the ham with a knife.
Add a few whole cloves to the ham.
Make a paste of brown sugar and mustard and spread over the ham.
Heat up your coals and bank in grill.
Place ham on grid and cover grill for 9 minutes per pound.
Cool for 5 to 10 minutes and slice to desired thickness.
rrots and peas in the bottom of the crock pot. Sprinkle
In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).
On a medium heat allow the pot of water to boil. Once the water is boiled, add in the corn into the pot and cover. Cook for 10-15 minutes depending on how soft you want your corn.
Drain water and remove corn on the cob. Be careful as cob will be extremely hot.
Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.
Enjoy.
Preheat the grill on medium heat. Cook the corn in boiling salted water for 5 mins, or until just tender. Drain and cut each cob into 3 pieces.
Place on the grill and cook, turning, until golden all over. Drizzle with the butter.
Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Put the wood chips in the bottom of the smoker.
Replace the bottom tray