This recipe requires four hours and twenty minutes. Burgundy wine may easily be substituted for the Sangria. and other fruit juices may be added to the blend but the acidity of the pineapple juice and the wine combination is hard to beat for tender moist ham.
1 (8 pound) bone-in ham with rind removed
1/4 cup whole cloves
1 pound brown sugar
1 cup unsweetened pineapple juice
2 cups sangria wine
Preheat oven to 400 degrees F
Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point.
After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
Lower the oven temperature to 325 degrees F and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F before serving.
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Give Away Time: Comment what your main dish is on Easter Day. If you do not celebrate Easter, post what you plan to cook this weekend. You must live in Pa, De, Md, Va, DC areas to be eligible to win. You do not need to be a Heartland customer. Must be 18 yrs or older. What do you win? I'm glad you a...
Give Away Time:
Comment what your main dish is on Easter Day. If you do not celebrate Easter, post what you plan to cook this weekend.
You must live in Pa, De, Md, Va, DC areas to be eligible to win. You do not need to be a Heartland customer.
Must be 18 yrs or older.
What do you win? I'm glad you asked. How about a whole chicken from Heartland Home Foods. Our meats are chemical free, no preservatives or additives, flash frozen to keep quality fresh and individually packaged for convenience. And we offer free delivery for our customers.
Post away for a free giveaway!
Spicy Mint Beef
3 tablespoons vegetable or canola oil
4 cloves garlic, minced
3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced*
1 pound flank steak, very thinly sliced
3 shallots, thinly sliced
1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
1/4 cup fish sauce*
2 tablespoons sweet soy sauce*
2 tablespoons black soy sauce*
1 tablespoon chili paste in soy bean oil*
1 1/2 cups chopped fresh Thai basil leaves*
1 cup whole fresh mint leaves
*Can be found at specialty Asian markets
Serving suggestion: sticky or steamed white rice
In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.
Posted: 1 week ago.
Herb of the Week: Mint
For the most intense flavor, clip topmost mint leaves before flowers form. You can also gather leaves at any point during the growing season. Frequent harvests cause plants to branch and become bushy, so cut growing tips of plants often. Give a boost to steamed vegetables, such as peas, carrots, white or black beans, or eggplant, by adding fresh chopped mint leaves just before serving. Mix fresh leaves from mint and basil to weave a cooling flavor into spicy Thai and Vietnamese dishes.
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