We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

I fear that if annihilationism is widely accepted by Christians, that will hinder the missionary enterprise. Many people have devoted their lives to bringing the gospel to the unsaved around the globe. Would they continue to do so if they really thought that the worst fate awaiting those who reject Jesus is final extinction? I seriously doubt it. Annihilationists can argue that the obliteration of the wicked is a terrible fate if measured against the bliss of the righteous. But when compared to suffering in hell forever, it is simply not that bad to cease to exist.
Robert Peterson

The doctrines of original sin, election, and effectual calling, final perseverance, and all those great truths which are called Calvinism – though Calvin was not the author of them, but simply an able writer and preacher upon the subject – are, I believe, the essential doctrines of the gospel that is in Jesus Christ. Now, I do not ask you whether you believe all this – it is possible you may not; but I believe you will before you enter heaven.
C.H. Spurgeon

Honey Cured Ham

0
(0)
CATEGORY CUISINE TAG YIELD
Toohot 4 Servings

INGREDIENTS

1 10-12lb fresh ham, shank or
Shoulder
2 1/2 qt Ice cold water 38-40 deg.
4 oz Salt (not iodized)
2 oz Prague powder #1 or Modern
Cure
4 oz Pure honey

INSTRUCTIONS

Mix all the above together well to blend the honey.  Spray pump the ham
using an injector and 16 oz. of the above brine.  Put the pumped ham into a
suitable container, not aluminium, and let soak in the brine for 5-7 days.
Soak a stockenett in some liquid smoke (to make it easier to peel of the
stocknett bag)then place the ham in the stock. bag. Wedge the bag in a S.S.
hanging hook and place in the smoker @130 deg. F. for one hour without
smoke.  After the first hour increase the temp on the smoker to 160 deg.
and smoke the ham for about 8-12 hours or until the internal temp of the
ham is 145-150 deg. F. Place in the fridge. When ready to serve, heat in an
oven set to 325 deg. and heat the ham for about 2 hrs.  Glaze the ham the
last 1/2 hr. with the following.  Glaze:  1 cup brown sugar 1 cup pure
honey 1/2 cup maple syrup That's it.  Mmmm good.  Be sure that the ham is
in the fridge for the 5-7 days while in the brine.
Posted to MM-Recipes Digest  by "Phillip Waters" <muddy@ibm.net> on Oct 31,
1999

A Message from our Provider:

“You can no more outgrow your need for God than you can outgrow your need for oxygen”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?