Cranberry Pie
| Pie s 4U
Cooking receipe to make Cranberry Pie under category Pie s 4U. You may find some video clips related to this receipe below.Cranberry Pie What would be Thanksgiving without cranberries? Here is a lovely pie to go with that celebration.
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oatmeal herrings with mustard onion sauce
| General Recipes
Cooking receipe to make oatmeal herrings with mustard onion sauce under category General Recipes. You may find some video clips related to this receipe below.oatmeal herrings with mustard onion sauce4 medium herrings170g medium oatmealFor the sauce15gbutter1 large onion finely chopped11/2 tablespoon
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A Day at the Beach
| Drink Master
Cooking receipe to make A Day at the Beach under category Drink Master. You may find some video clips related to this receipe below. 1 oz Coconut Rum 1/2 oz Amaretto 4 oz Orange Juice 1/2 oz GrenadineShake rum, amaretto, and orange juice with ice a
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Nalysnyky with Meringue:
| Ukrainian Recipes
Cooking receipe to make Nalysnyky with Meringue: under category Ukrainian Recipes. You may find some video clips related to this receipe below.Nalysnyky with Meringue: A meringue topping gives these delicate cakes a decorative finish. 2 tablespoons butter2 tablespoons sugar1/4 teaspoon salt5 tablesp
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Type: Sangria Ham Free Cooking Recipe – Thanks Giving
Not bad!
Ingredients / Directions
1 (8 pound) bone-in fresh ham with rind removed
1/4 cup(s) whole cloves
1 pound brown sugar
1 cup(s) unsweetened pineapple juice
2 cup(s)s sangria wine Preheat oven to 400 degrees F (200 degrees C).
Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up
and stud in a decorative manner with the whole cloves…be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan
but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
Roast
uncovered
until the sugar begins to melt
about 20 minutes. During this time
mix together the pineapple juice and sangria. When the sugar has begun to melt
pour one cup(s) of the wine mixture over the ham
and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point
but my mother never did.
After one hour(s) in the oven
baste the ham with a second cup(s) of the wine mixture
stirring it into the pan drippings. Return the ham to the oven for 2 more hour(s)
basting after the first hour(s) with the remaining wine mixture.
Lower the oven temperature to 325 degrees F (165 degrees C)
and baste the ham every 20 minutes with the pan drippings for the final hour(s) of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.
