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Picnic Recipes

Famous Dave's Twice-Smoked Orgasmic Ham

1 smoked, bone-in ham, 12-15 lbs.
whole cloves
pineapple slices
maraschino cherries

1 C frozen tangerine juice concentrate
1 C all fruit apricot preserves (Dave likes to use Polaner)
1/2 C French Pommery mustard
1/2 C Dijon mustard
1 C packed light brown sugar
1 tsp. ground cloves
1/2 tsp. coarsely ground black pepper
1/2 tsp. cayenne

Serves 10-12

Use the indirect method of slow-cooking, so get your grill ready for this recipe and follow the link for cooking directions.

Score the ham in a cross diamond pattern. Stud the ham with whole cloves at each cross intersection.

Smoke at 225 F for 3 hours. Remove ham and place on a sheet pan. Secure the pineapple slices and cherries to the ham with toothpicks.

To make the glaze, combine glaze ingredients and mix well. Generously slather ham with glaze and bake in a 350 F oven for 1 1/2 hours. Brush with the ham glaze every 20 minutes or so. Remove from oven and let rest for 30 minutes before serving.



Oven-Baked Buttermilk Chicken

1 ea Env. Golden Onion Soup Mix
1 c  Unbleached All-purpose Flour
2 ea Large Eggs
1/2 c  Buttermilk*
3 lb Chicken Cut into Serving Pcs
1/4 c  Margarine or Butter, Melted
*If you don't have buttermilk just blend 1 1/2 teaspoons lemon juice with enough milk to equal 1/2 cup; let stand for about 5 minutes.
Preheat oven to 425 degrees F.

Combine golden onion recipe soup mix with flour; set aside.

Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.

Place in large shallow baking pan, on rack, and chill 30 minutes.

Drizzle with butter, then bake 45 minutes or until well done.

Refrigerate chicken overnight so it's totally cold when you're ready to pack up your picnic stuff.

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