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FareShare Gazette -- March 2008 Recipes

FareShare Gazette -- March 2008 Recipes is built on Brown Sugar, Black Pepper, Cayenne Pepper, Pineapple Rings Reserve The Juice, and Honey. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 2 can
• 1/3 cup
• 1 cup
• 1/2 tsp
• 1 tsp
• 1/4 tsp
• 1/4 tsp
• 1 cup
• 1/3 cup
• 3/4 cup
• 1 cup
• 1 cup
• 4 tsp
• 1 tsp
• 3 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Trim ham and combine brown sugar, pepper and seasonings. Rub into the ham.

2. 2

   Best done the night before.

3. 3

   Place the ham in a roasting pan on a rack so heat circulates around it.

4. 4

   In a medium saucepan, combine the wine, mustard, molasses and cayenne pepper.

5. 5

   Bring to a simmer and cook for 5 minutes.

6. 6

   Stir in the ginger ale and reserved pineapple juice.

7. 7

   Place pineapple rings over the ham and drizzle the glaze over it.

8. 8

   Bake for 3 hours.

9. 9

   Increase oven temperature to 325 degrees F. Bake for 3 more hours, basting the ham every 15 minutes.

10. 10

    Brush the ham with honey.

11. 11

    Bake, basting every 15 minutes, until the ham is well glazed, about another hour (ham must reach an internal temperature of 160F to be done).

12. 12

    Make certain pan does not cook dry; add water as needed to maintain about 1/2 to 3/4 inch of liquid in the bottom of the pan, under the rack.

13. 13

    Slice and serve. See notes for carving instructions. Reserve bones, scraps and leftovers for soup and ham salad.

14. 14

    For gravy (a lot of gravy), add about 6 cups of chicken broth to the pan drippings and stir to combine.

15. 15

    In a separate pan, make a roux with butter and flour, add the broth mixture a cup or two at a time and whisk until smooth and it has reached the consistency you desire.

16. 16

    Never attempt to cook a frozen ham. Allow it to completely thaw while sitting in your refrigerator. This is the safest method by far.

17. 17

    Before baking the ham, remove all skin from the ham to give you access to the layer of fat that is beneath it.

18. 18

    Trim the fat on it to a depth of 1/4 of an inch.

19. 19

    Dispose of these properly.

20. 20

    Preheat the oven to 300F, approximately 15 minutes.

21. 21

    After about two hours, increase the temperature to 350F.

22. 22

    Depending on the shape and size of your ham, place the ham fat side up or the cut side of the ham facing down in a shallow pan lined with aluminum foil.

23. 23

    If possible, place a rack in the pan first to allow for more even heating of your ham.

24. 24

    If it is possible to adjust the racks in your oven, lower the top rack or remove it so that the ham is not too close to the top heating element.

25. 25

    If you have a meat thermometer, bake the ham until it reaches an internal temperature of 160F.

26. 26

    Optionally, approximately half way through the cooking process, carefully turn your ham over to allow the other side to cook evenly with the exposed side of your ham.

27. 27

    Use oversized wooden spoons if possible.

28. 28

    Avoid using plastic since they might melt if you accidentally touch the oven or rest them on the pan for too long.

29. 29

    Allow your ham to sit for approximately 15 minutes to cool down after it is cooked before you begin to carve the ham.

30. 30

    The ham will cool more quickly if you remove it from the pan onto a large platter.

31. 31

    Place the ham on a cutting board and trim off 2 or 3 slices, parallel to its length, from the thin side of the ham.

32. 32

    After cutting the slices, cut parallel along the bone to release the slices. Place slices on a serving platter.

33. 33

    Place flour, soda, baking powder, salt, pepper, sugar and cocoa in mixing bowl.

34. 34

    Stir in by hand the oil and egg.

35. 35

    Add coffee, mix together until smooth, then add hot water and mix together until well blended.

36. 36

    BEAT. Pour into greased 8 x 8-inch pan and bake for 25-35 minutes in 350F. oven.