|
Do you need something spectacular for a group?
Maybe a Labor Day Picnic? (Or you could save this
one for Easter.) This one is a bit involved, but
well worth the effort.
You will need:
If you are handy with a knife you can bone out the ham
yourself, if not, the butcher in your local supermarket
can do it for you. Once it is boned out, roll up tightly
and tie as a rolled roast.
Heat together the brown sugar and pineapple juice, (equal
parts with about a tablespoon of finely chopped fresh
ginger to 2 cups liquid.) This is the basting mixture
and glaze. If you don't like ginger just leave it out,
but it does nicely flavor the ham.
Thread the ham on the rotisserie spit centering it
carefully to balance it. (Some rotisseries have weights
which slide on the spit to help with balancing the meat.)
Roast at medium heat, 300 degrees or a tad higher and
baste with glaze mixture every 20 minutes. This will
take about 3 hours, and the glaze will form a hard crust
over the ham sealing all the juices and flavor inside.
The crust is very edible. ~ LF
Do you have a favorite recipe? Or neat
cooking method? Share them with us here!
Send to
publisher@flyanglersonline.com.
|
