Friday, December 17, 2010

Christmas Ham

This ham came from Schubert's in Millstadt Il. It takes a little sleuthing to find a good ham-most super market hams will not measure up to this beauty. I removed any excess rind, panited the entire exterior with Dijon mustard and sprinkled it with brown sugar. I decorated it with the ubiquitous pineapple, cherries, and cloves. Eating celebratory pork is one of those traditions which date back to the pagan practices of the Hessians and Norsemen (like the wreath and the Christmas tree)-where the pineapple comes in I do not know and I'm too busy right now to research it, but it probably has something to do with the Dole Corporation. I baked it in a 300 degree oven, covered with aluminum foil for 4 hours. Increase the temperature to 450 degrees and brush the ham with a syrup of pineapple juice and brown sugar every 8 to ten minutes until glazed and shiny about 25 minutes.

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