Subj : New Year's Party Food-03
To   : All
From : Dave Drum
Date : Fri Dec 23 2022 17:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Root Beer Ham
 Categories: Pork, Beverages, Vegetables, Herbs
      Yield: 10 servings
 
      8 lb (to 10 lb) bone-in, fully
           - cooked unsliced half ham
     24 oz (2 cans) root beer
      2 lg Shallots; halved lengthwise
      2 lg Dried or fresh bay leaves
    1/4    Packed cup dark brown sugar
      4 ts Dijon mustard
      2 ts Rice vinegar
 
  Set the oven @ 325ºF/165ºC.
  
  Using a sharp knife, make parallel cuts across the
  surface of the ham, about 1/2" deep and 1" apart, then
  repeat in the opposite direction to create a diamond
  pattern.
  
  Place the ham in a deep, large roasting pan, cut side
  down, and pour the root beer over the ham. Add the
  shallots and bay leaves to the root beer in the roasting
  pan. Cover the pan tightly with aluminum foil and bake,
  basting once halfway through, until the ham is heated
  through (it’s already cooked). The internal temperature
  should reach 135ºF/57ºC, about 15 minutes per pound (2
  to 3 hours total).
  
  When the ham is done heating through, carefully remove
  from the oven and raise the oven temp to 400ºF/205ºC.
  Uncover the ham and ladle out 2 cups of the root beer
  braising liquid into a large skillet.
  
  To make the glaze, add the brown sugar, mustard and rice
  vinegar to the root beer in the skillet and bring to a
  boil, whisking occasionally and watching that it doesn’t
  boil over. Cook until reduced significantly, syrupy and
  thick enough to coat the back of a spoon and drip off
  slowly, 10 to 15 minutes.
  
  Using a spoon or a brush, apply half of the glaze all
  over the surface of the ham. Bake, uncovered, until the
  glaze is bronzed, bubbling and gorgeous (but not
  burned), 8 to 12 minutes.
  
  Transfer the ham to a cutting board to rest for at least
  15 minutes before slicing thinly and serving with the
  extra glaze. Carefully pour the braising liquid into a
  gravy boat and serve alongside, as well.
  
  By: Eric Kim
  
  Yield 8 to 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Government is too big and too important to be left to politicians.
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