INGREDIENTS:
6 to 8 lb fresh ham with the bone in
3 qts of water for the brine
4 stalks of celery
5 or 6 baby carrots or 4 regular
carrots peeled and cut in half
5 medium parsnips peeled and cut in half
2 medium onions, peeled and sliced
6 cloves of garlic smashed
1 cup pinot gregio white wine
1 cup white port
1/2 cup of brown hot sweet mustard
1 tsp ground cumin
1 tsp ground mustard
1 tsp oregano
1 tab garlic salt
2 tab paprika
1 tsp ground cajun spice (the more the hotter)
1 cup of dark brown sugar
DIRECTIONS: (pre heat oven to 450 degrees)
1. put about 10 cuts around the ham
to insure the brine is able to get
into the interior (somewhat) and put
the ham into a deep pot and fill
with about 3 qts of water
2 mix the salt and sugar together
in some water and then pour into the pot
and stir until incorporated; (let
the brine soak for 2 days)
3. remove ham from the brine, pat dry,
and make cuts in the fat criscrossed
and first rub the mustard on the ham
then using your hand rub the spices
on the ham (check the spices I suggest in
the ingredients above)
4. place the ham into a roasting pan
5. mix the Pinot Grigo and white port and
pour around the ham
6. bake in the oven at 450 degrees for an hour
(uncovered) if the liquid is low add more of the
two wines
7.put the carrots and parsnips in two qts of water
and cook for about a half an hour and remove and
set aside
8. reduce heat to 350 degrees and bake an additional
2 hrs
9. when the roast is about one hour left add the vegtables
around the roast including the garlic and cook another hour and check
temperature which should be 165 degrees or so
10. remove the ham and let sit and remove the
vegtables for serving.
11. slice with an electric knife
12. this will serve 6 to 10 people generously (ENJOY!)
6 to 8 lb fresh ham with the bone in
3 qts of water for the brine
4 stalks of celery
5 or 6 baby carrots or 4 regular
carrots peeled and cut in half
5 medium parsnips peeled and cut in half
2 medium onions, peeled and sliced
6 cloves of garlic smashed
1 cup pinot gregio white wine
1 cup white port
1/2 cup of brown hot sweet mustard
1 tsp ground cumin
1 tsp ground mustard
1 tsp oregano
1 tab garlic salt
2 tab paprika
1 tsp ground cajun spice (the more the hotter)
1 cup of dark brown sugar
DIRECTIONS: (pre heat oven to 450 degrees)
1. put about 10 cuts around the ham
to insure the brine is able to get
into the interior (somewhat) and put
the ham into a deep pot and fill
with about 3 qts of water
2 mix the salt and sugar together
in some water and then pour into the pot
and stir until incorporated; (let
the brine soak for 2 days)
3. remove ham from the brine, pat dry,
and make cuts in the fat criscrossed
and first rub the mustard on the ham
then using your hand rub the spices
on the ham (check the spices I suggest in
the ingredients above)
4. place the ham into a roasting pan
5. mix the Pinot Grigo and white port and
pour around the ham
6. bake in the oven at 450 degrees for an hour
(uncovered) if the liquid is low add more of the
two wines
7.put the carrots and parsnips in two qts of water
and cook for about a half an hour and remove and
set aside
8. reduce heat to 350 degrees and bake an additional
2 hrs
9. when the roast is about one hour left add the vegtables
around the roast including the garlic and cook another hour and check
temperature which should be 165 degrees or so
10. remove the ham and let sit and remove the
vegtables for serving.
11. slice with an electric knife
12. this will serve 6 to 10 people generously (ENJOY!)
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