Place the fresh ham on a roasting rack in a Dutch oven on top of the stove.
Combine the ginger ale and white wine together and pour over the ham.
Place in a preheated 350\u00b0 oven for approximately 2 1/2 hours.
ngredients except ham to a
is mixture all over the roast, forcing it into the slits
score the skin of the ham in a diamond oattern.
Preheat oven to 325\u00b0.
Roast 40 minutes per pound.
With a sharp knife, cut 10 or more one-inch deep holes in top surface of ham; press garlic slivers and pinch of black pepper in each hole. Place roast on rack in open pan.
Rub surface with sherry and sprinkle with salt and pepper.
Roast 40 minutes per pound or until meat thermometer is 185\u00b0.
Pour off fat and combine with 2/3 cup sherry; thicken with cornstarch for sauce.
Roast ham with onions, celery, garlic, cloves and wine in a slow oven (325\u00b0) for 5 hours or until meat thermometer registers 185\u00b0. Baste frequently. Remove ham from pan and pour off all but 2 tablespoons fat. Add flour and stir until smooth. Add bouillon and cook, stirring constantly, until thickened. Serve sauce with ham. Garnish ham with orange sections. Serves 12.
Score the top of the ham and season with salt and pepper.
Put on a rack in a shallow roasting pan.
Roast in a 325\u00b0 oven for 40 to 45 minutes per pound or until the meat reaches 185\u00b0 on the meat thermometer.
About 1 1/4 hours before the meat is done, spread with a mix of 1 cup light brown sugar, 1 teaspoon dry mustard and 2 tablespoons vinegar.
nd leg bone from the ham, leaving the shank bone in
kin and fat of the fresh ham.
Place in a shallow
Trim rind from ham and score fat into diamonds.<
In a small mixing bowl combine the mayonnaise and relish; give a good stir. Spread evenly over each tortilla.
Top the tortillas with layers of spinach, onion, olives, ham, roast beef, provolone, tomato, salt and pepper; roll up tightly with seam side down. Cut each rolled tortilla into thirds and secure with toothpicks.
Either serve immediately or refrigerate unitl ready to eat.
Serve with your favorite cold potato or pasta salad, or a bag of chips for those who have to eat on the run.
Remove ham from refrigerator and allot to
Have butcher remove bones from ham.
Combine next 6 ingredients and rub half inside meat.
Combine remaining ingredients and distribute on inside of meat.
Tie securely together with cord.
Score fat and skin, them rub with remaining seasoning.
Put meat, fat side up, on rack in shallow roasting pan.
Roast in slow oven (325\u00b0) about 4 1/2 hours (30 minutes per pound).
If meat gets too brown, cover lightly with foil.
EP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
Bone in ham has best results, if making a turkey ham or processed ham roast reduce the cooking time by about an hour.
Wash apples and carrots, core and slice apples into wedges, I use an apple slicer that does both. Place in bottom of crock pot add liquid and sprinkle with spices. Place Ham on top of carrots and apples. If you prefer you can glaze the ham with brown sugar or crushed pineapple. Cook on High 4-6 hours or on Low for 10 hours.
I like to serve with crossiants and a steam in the bag veggie mix.
Place the ham in a large pot or
Prepare grill for indirect cooking.
Place drip pan under where ham will be placed.
Insert meat thermometer in thickest part of ham. Place ham on grill and cover grill.
Grill over coals for 1 1/2 hour to 2 hours (or until thermometer registers 155 - 160).
SAUCE: In a mixing bowl; combine chili sauce, vinegar, lemon juice, mustard and garlic. Mix well.
Brush ham frequently with sauce during the last hour of grilling.
Let ham stand at least 10 minutes before carving.
o package instructions.
While ham is cooking, combine jelly, mustard
e oven.
Prepare the ham. Make sure to rinse and
Remove rind from ham.
Season with salt and pepper.
Place in a roaster pan, bone side down, and with a sharp knife, score the top in a diamond design.
This will help to sherry the meat.
Add the water and tent with heavy foil.
Bake at 350\u00b0 in a preheated oven for approximately 4 hours or until the ham is tender and pulls away from the bone.
Every 30 minutes, baste the ham with sherry.
Save the brownings in the pan for gravy.