Sweet molasses ham with roasted molasses sweet potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5.00 | pounds | bone in ham; (up to 7) |
| 2.00 | tablespoon | whole cloves |
| 1½ | cup | dark molasses; divided |
| 1.00 | teaspoon | dried mustard |
| ¼ | teaspoon | ground allspice |
| 6.00 | small | whole sweet potatoes; (up to 8) |
| 6.00 | teaspoon | butter; plus |
| ½ | cup | butter; melted |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | basket country biscuits | |
Directions
Preheat the oven to 325 degrees. Trim the skin of the ham with a sharp knife. Score the ham by making long vertical and horizontal cuts.
Stud the ham with the cloves. Place the ham on a rack, in a shallow roasting pan. Cover the ham loosely with aluminum foil and bake for 30 minutes. In a mixing bowl, whisk 1 cup of molasses, mustard, and allspice together. Remove the ham from the oven and brush the entire ham with the glaze. Place the ham back in the oven and continue baking for 1½ hours, basting every 15 minutes. With a fork, prick each sweet potato. Rub each sweet potato with the remaining molasses.
Lay each sweet potato on a small piece of foil. Place a teaspoon of butter on top of each sweet potato. Wrap each sweet potato in the foil and place on a baking sweet. Bake the potatoes for about 1 hour or until the potatoes are tender. Remove the potatoes from the oven and discard the foil. Place the carved ham on a platter. Serve the ham with the sweet potatoes. Open the sweet potatoes and drizzle with melted butter and salt and pepper. Serve with biscuits. This recipe yields 6 to 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2423 broadcast 12-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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