We had our Christmas party at work (psychosocial rehabilitation center)
on Friday.
Served baked (4 whole bone-in 17 pounders) ham to about a hundred.

Served with Au Gratin Potatoes, glazed carrots, buttered corn, Confetti
Coleslaw (sweet vinegar based dressing can be made way ahead), rolls &
butter, and (donated bakery) cake.

Cherry Chipotle Sauce for 100

4 pint jars Gedney's Statte Fair Cherry Jam (by our very own Barb
Schaller)
zest and juice of 2 whole limes
1 can Chipotle Chilis in Adobo sauce (8 ounces?)

Melt jam over low heat. Stir in lime juice & zest. Add very finely
chopped chilis. Simmer as long as you like. (Mine was at least 90
minutes.) I did NOT strain this, but you may want to. Leaving in the
pulp & seeds from the chilis makes it hotter.

It was fabulous. Members want recipe printed in next newsletter!

Lynn from Fargo
With four big honkin' hambones in the freezer . . .
Working on the holiday - Making Split Pea and Bean & Ham soups
Christmas Eve
Making Latkes Christmas Day (also first nite of Hanukah!)