THE CLINTON LEGACY COOKBOOK
It's yours!......Is it under your tree??
Posted on 12/13/2002 7:07:42 AM PST by carlo3b
BOILING AND SYRUP INGREDIENTS:BOILING HAM:
- 6 12oz bottles root beer (high quality)
- 1 red apple, sliced
- 1 green apple, sliced
- 1 cup red seedless grapes
- 1/2 orange, sliced
- 1/2 tsp cloves
- cracked black pepper to taste
- 1 tsp file (ground sassafras)
1) Place ham in a heavy-bottomed black iron pot or dutch oven.
2) Surround the ham with apples, grapes, orange and cloves. Add root beer and dust with cracked black pepper and file. 3) Bring to a rolling boil and reduce to simmer. Boil approximately 1 hour and turn ham over and continue boiling until root beer is reduced to a thick syrup.
4) Remove ham and set aside. Continue to reduce syrup until it is the consistency of molasses.
CAUTION: Do not burn, or scorch. Remove syrup and place in a mixing bowl, allow to cool and reserve for later.INGREDIENTS:
Preheat oven to 350 degrees F.
- 1 (5 - 10 pounds) smoked ham
- 1/2 cup root beer syrup (reserved)
- 1 cup Creole mustard
- 1/2 cup brown sugar
- 1/4 cup pineapple juice
- 1/4 cup cracked black pepper
- pinch of cinnamon
- pinch of nutmeg
- pinch of allspice
- pinch of ground clove
1) Place in the mixing bowl, all of the above ingredients except the ham. Using a wire whisk, blend all spices into the mustard mixture until well incorporated.
2) Place ham in center of dutch oven and coat completely with the sweet mustard mixture.
3) *Bake uncovered for 1 hour.
*Preparing a decorated the ham for the table centerpiece. Start by uusing a sharp paring knife to cut slits on eighth inch deep diagonally across the ham. Continue in the same pattern from the opposite side until even triangles appear from the cuts. Stuff with cloves and, using toothpicks, secure pineapple slices or fresh strawberries to the top of the ham before baking.
SERVES: 6
Domestic microbrewery lager, I presume, or perhaps a pilsener...MUD
Who's this June babe?
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From all the goodies described in this thread, wifey selected 3.
The Root Beer Ham was tried and recieved very good reviews. It was well liked by all.
Nora:
The munchie celery strips with cremecheese and pepper jelly were fair. The reason for the fair rating was a poor selection of pepper jelly. This will be tried again soon with home made pepper jelly known to be very good. We like cremecheese with pepper jelly and this is a good way to make it available, much less messy than on crackers.
Neenah:
The Chocolate Cheese Ball was taken to several gatherings where it recieved rave reviews and many copies of the recipe have been distributed.
Thanks carlo for the thread. It worked. We liked it.
It's called YourOwnCookbook.com, and they make it easy to compile, edit and print cookbooks. You may want to consider them for your next cookbook...
The site is at http://www.YourOwnCookbook.com/.
If we ever do another FR cookbook, may my fingers fall off for saying it, I will look into your suggestion. In the meantime look forward to our next published series of children's "Chef Carlo Cooks Kids...stuff ", plus 2 different books, "Kids (and Teens) Cooking with Carlo"!..
Finally, in just a short time, we may be announcing our newest cadre of Helpful Cooking Handbooks. in fact we are excited to announce we are already compiling the data and filling our stockings with great stuff for the Crown Jewels of the Cooking with Chef Carlo series... "SOUP, SEX and the SINGLE MAN" and, "SALAD, SEX and the SINGLE GIRL", soooooo as they say.....stay tuned....developing....LOLOLOL
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