The Recipe Bourbon and Mustard Glazed Country Ham 12 servings with leftovers 1 (about 15 pounds) smoky ham (not a Smithfield country ham, but a brine-cured "city" ham), at room temperature 1/2 cup whole-grain mustard 1/2 cup packed golden-brown sugar 1/3 cup honey 1 teaspoon Tabasco Pepper Sauce 1-1/2 cups bourbon Position a rack in the lower third of the oven and preheat to 325 degrees F. If the ham has a rind, pull it away with your fingers. With a thin, sharp knife, slice away all but 1/4 inch of any fat on the upper surface. Score a diamond pattern about 1/8 inch deep into the upper surface of the ham. Set the ham, scored side up, on a rack in a shallow roasting pan just large enough to hold it. Add 3 cups water to the pan. Set the pan in the oven and bake the ham for 1-1/2 hours. Meanwhile, in a small bowl, stir together the mustard, brown sugar, honey, and Tabasco. Pour off the water from the pan. Spread the mustard mixture evenly over the upper surface of the ham, using it all. Add the bourbon to the pan. Bake the ham, basting every 10 minutes with the bourbon and the accumulated pan juices, until the ham is richly browned and thoroughly heated through, another 30 to 40 minutes. Transfer to a cutting board. Let the ham rest for at least 15 minutes before carving. Serve hot, warm or at room temperature. How about a side dish? This is one of my favorites and shared this with you 3 years ago and will make a great side dish for Easter. Use this wonderful recipe as a side dish to one of your favorite dishes or toss the sautéed asparagus with hot pasta. Let's do it! Sauteed Asparagus with Butter & Parmesan Serves 6 to 8 1-1/2 pounds asparagus, trimmed 3 tablespoons unsalted butter 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon minced fresh flat-leaf parsley 1/4 cup freshly grated Parmigiano Reggiano Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don't overcook; the asparagus will soften a little more as it cools. Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately. Buon appetito!
(`´·.¸ (`´·.¸ *¤* Wishing all a very Happy Easter ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
