BAKED HAM RECIPE RECIPE | EPICURIOUS
A classic baked ham, glazed with brown sugar, dry mustard, and cider vinegar. Instructions for a full cooked or raw ham, including baking, glazing, and decorating.
Provided by Irma S. Rombauer
Yield Allow ⅓ pound per person
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half—5 to 7 pounds—about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
- Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
- Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
- Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.
KANSAS CITY STEAK SOUP RECIPE | ALLRECIPES
This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.
Provided by CHEFSHAR
Categories Vegetable Soup
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 1 hours 45 minutes
Yield 1 gallon
Number Of Ingredients 12
Steps:
- Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
- Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
- In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
Nutrition Facts : Calories 225.6 calories, CarbohydrateContent 13.3 g, CholesterolContent 17.4 mg, FatContent 15.6 g, FiberContent 1.9 g, ProteinContent 8.8 g, SaturatedFatContent 3.3 g, SodiumContent 893.5 mg, SugarContent 2.1 g
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From tasteofhome.com
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RYE KC
Rye Leawood. 10551 Mission Road Leawood, KS 66206 913-642-5800 Rye Plaza. 4646 Mill Creek Parkway Kansas City, MO 64112 816-541-3382 Hours. Lunch Monday-Friday 11:00am-3:00pm
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From tampamagazines.com
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From tasteofhome.com
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From tasteofhome.com
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From docs.lib.purdue.edu
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