Glaze
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.
