Yield: 1 Servings
|1||7-10 lb. Bone-in smoked ham butt|
|3 cups||Dark brown sugar|
|1 cup||Frozen OJ Concentrate|
Ellen, I haven't tried this one but am going to this holiday... Rocky is my custom butcher and he swears this is unbeatable...
Trim away all but ¼" fat. Score 1" deep on fat side. Place on rack in roaster fat side up. Place 2 C. water in bottom. Bake at 300@f for 3 hours, basting with juices periodically for the last 2 hrs.
Rocky swears that the result is so tender that you can cut the last 1" of meat off and grip the bone with Channel-Locks and pull the bone straight out... I'll have to see it to believe it though...
Some powdered cloves in the glaze?? Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 15:17:14 -0600 From: Mike <cyberh@...>