Recipes Included On This Page Ginger Ale Glazed Ham ala Art Gooey Chocolate Cake Gravalax (Explorer Of The Seas) Grilled Asparagus Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Recipe List   * Exported from MasterCook * Ginger Ale Glazed Ham ala Art Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole bone-in ham 1 1/2 cups brown sugar 1/2 teaspoon black pepper 1 tablespoon seasonings [combination of dried basil, oregano, granulated garlic etc.] 1 liter white wine 1/2 cup Dijon mustard 1/3 cup molasses 1/4 teaspoon cayenne pepper 1 quart ginger ale 2 cans pineapple rings -- reserve the juice 1/3 cup honey See notes for full baking instructions. Trim ham and combine brown sugar, pepper and seasonings. Rub into the ham. Best done the night before. Preheat oven to 300 degrees F. Place the ham in a roasting pan on a rack so heat circulates around it. In a medium saucepan, combine the wine, mustard, molasses and cayenne pepper. Bring to a simmer and cook for 5 minutes. Stir in the ginger ale and reserved pineapple juice. Place pineapple rings over the ham and drizzle the glaze over it. Bake for 3 hours. Increase oven temperature to 325 degrees F. Bake for 3 more hours, basting the ham every 15 minutes. Brush the ham with honey. 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). 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. Slice and serve. See notes for carving instructions. Reserve bones, scraps and leftovers for soup and ham salad. For gravy (a lot of gravy), add about 6 cups of chicken broth to the pan drippings and stir to combine. 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. NOTES: Baking a Ham: Never attempt to cook a frozen ham. Allow it to completely thaw while sitting in your refrigerator. This is the safest method by far. Before baking the ham, remove all skin from the ham to give you access to the layer of fat that is beneath it. Trim the fat on it to a depth of 1/4 of an inch. Dispose of these properly. Preheat the oven to 300F, approximately 15 minutes. It is important to begin with an oven that is evenly heated before calculating the cooking time. After about two hours, increase the temperature to 350F. 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. The fat helps to keep your ham moist and flavorful and prevents it from drying out. If possible, place a rack in the pan first to allow for more even heating of your ham. 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. If you have a meat thermometer, bake the ham until it reaches an internal temperature of 160F. Never allow the meat thermometer to touch the bone no matter what type of meat you are cooking since this will give you an inaccurate reading. 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. Never use a fork to turn your ham since this will pierce it, causing it to lose valuable juices. Use oversized wooden spoons if possible. Avoid using plastic since they might melt if you accidentally touch the oven or rest them on the pan for too long. Allow your ham to sit for approximately 15 minutes to cool down after it is cooked before you begin to carve the ham. The ham will cool more quickly if you remove it from the pan onto a large platter. Carving Whole Ham: 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. Turn the ham so that it rests on the flat side created from trimming off the slices. Hold firmly with a carving fork and starting at the shank end, cut slices across the ham, down to the bone. After cutting the slices, cut parallel along the bone to release the slices. Place slices on a serving platter. Turn the ham and continue to carve in the same manner. Reserve the bone and scraps for other uses. Cook's Notes: Ham baked and carved by Art on Easter, March 23, 2008. It was a full ham weighting 19.58 pounds. I trimmed the ham the day before and rubbed on a mixture of brown sugar, black pepper and some other assorted seasonings. After the rub, I added the pineapple rings using toothpicks to secure those around the edges. I also put maraschino cherry halves in the centers of the rings on the top part of the ham. I lined a baking pan with foil, inserted the rack, wrapped the ham with plastic wrap and returned to the refrigerator. I also combined the glaze ingredients (excluding the ginger ale) the night before. These two steps saved me about an hour the next morning. Easter morning I brought the glaze mixture to a boil, simmered it for about 5 minutes, turned off the heat, added the ginger ale and called it done. On Easter morning, I started the ham a little after 8:00 AM and it reached 160F about 3:00 PM. Toward the end I kicked the heat up some. Also, after about the first 2 hours, I placed a foil tent over the ham to keep the top from browning too quickly. We served 16 people this Easter and there is plenty of ham left for a "leftover" night and for bean soup and ham salad later in the week. Everyone raved about the baked ham. Contributed to the FareShare Gazette by Art; 25 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; trace Fat (2.5% calories from fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Gooey Chocolate Cake Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup sugar 3 tablespoons cocoa 1/3 cup vegetable oil 1 egg 1/4 cup cold coffee 3/4 cup hot water Place flour, soda, baking powder, salt, pepper, sugar and cocoa in mixing bowl. Stir in by hand the oil and egg. Add coffee, mix together until smooth, then add hot water and mix together until well blended. DO NOT BEAT. Pour into greased 8 x 8-inch pan and bake for 25-35 minutes in 350F. oven. Jennie's notes: This cake has the texture and moistness of the old fashioned mayonnaise cake, but uses oil as the shortening. A note of caution, however, do not use a mixer to mix this cake, it must be done by hand or it will surely fall when removed from the oven. The recipe is for a small 8 x 8 cake but can easily be doubled for a 9 x 13. I have baked it in layers but prefer to use a different cake for a layer cake. Note: The recipe calls for black pepper, this is not a typographical error. If I am doubling the recipe, I may use 2 egg yolks, 2 extra tablespoons water and use the egg whites to make 7-minute frosting. Jennie Contributed to the FareShare Gazette by Jennie in response to a request; 14 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 9g Fat (35.7% calories from fat); 2g Protein; 34g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Gravalax (Explorer Of The Seas) Recipe By : Cooking demo on Royal Caribbean Cruise ship Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Atlantic salmon fillet -- (2 to 3 pounds) 1 ounce Linie Aquavit 1 cup salt 1 cup sugar 4 teaspoons cracked peppercorns 1 bunch fresh chopped dill Honey Mustard sauce: 1 teaspoon honey -- (or to taste) 2 ounces mayonnaise 1 teaspoon fresh chopped dill Lemon juice to taste Tabasco sauce to taste Place salmon fillet skin side down in a tray. Apply liquor with a pastry brush. Combine equal amounts of sugar and salt (enough to fully cover salmon) and remaining ingredients and press down on top of salmon to fully cover. Wrap in plastic and place in refrigerator 48 hours (no longer or it will be too dry). Wash off salt mixture well and pat salmon dry with clean cloth. Slice thinly and arrange on tray. Garnish with more fresh chopped dill. Combine sauce ingredients and serve separately along with salmon and cocktail pumpernickel or rye bread. Note : original recipe called for 3 cups of each sugar and salt but chef said use just enough to cover salmon. I think the 3 cups would be for a larger piece of salmon. Cooking demo on Royal Caribbean Cruise ship Contributed to the FareShare Gazette by Joan; 4 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Grilled Asparagus Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pounds fresh asparagus 3 tablespoons balsamic vinegar 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon low sodium soy sauce 1/4 teaspoon black pepper Cooking spray Prepare grill. Snap off tough ends of asparagus. Combine all ingredients except cooking spray in a large zip-top plastic bag; seal and marinate for 30 minutes. Remove asparagus from bag and discard marinade. Place asparagus on grill rack coated with cooking spray; grill 5 minutes on each side or until asparagus is done. NOTES : I just got some asparagus from the grocery store so we'll be having this tonight. Cooking Method: Grill Publication: Cooking Light Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 29 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 4g Fat (45.1% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 153mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat. Back to Recipe List

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