On Thu, 11 Dec 2008 09:32:47 -0800 (PST), Sheldon > wrote:

wrote:
>>
>> I want to do a ham dinner fo Christmas, I usually do a rib
>> roast or lasagna so this will be a new thing for me. I was
>> going to buy one of those boneless spiral cut hams.
>
>Ratcheting down from rib roast to fercocktah lazy ass spiral cut ham
>why not just give everyone a pull top can of vienna sausage and a
>toothpic.
>
>Spiral cut ham (any cured ham) is okay for a help yerself smorgasboard
>but it's very tacky for a sit down formal dinner.
>
>Have some class... you don't want your guests to think you're texas
>trailer trash. LOL
>
>
>Roast Fresh Ham
>House & Garden | October 1965
>
>by James A. Beard
>
>
>Burgundian Mustard
>2 tablespoons finely chopped sour pickle
>1 tablespoon finely chopped sweet pickle
>1 cup Dijon mustard
>1 teaspoon cognac
>
> Ham
>
>The pork leg cut or fresh ham is quite versatile. It may be cooked
>either boned or with the bone in. Because of its size, it takes the
>time to cook perfectly in an oven set for 325?F. or 300?F. The fat
>covering eliminates the need for basting, but an occasional basting
>with red or white wine or broth does help the flavor and keeps a
>delicious moisture in the meat.
>
>Rub the roast well with sage, freshly ground black pepper, and touch
>of garlic. Place on a rack in a shallow pan. Roast to an internal
>temperature of 175?F. Remove from the oven, and allow to stand for 15
>minutes in a warm place before carving. Serve with Lyonnaise potatoes,
>saut?d apple slices, and Burgundian Mustard.
>
>Blend the finely chopped pickles thoroughly with the mustard and add
>the cognac. If sealed in a jar, this will keep for several days.
>---
>
>
>
>
>
The dinner is for my mother-in-law. Get my drift? :-)