Name: Ham 101
Ingredients: 14 lb Whole smoked ham - (to 18 lbs); bone in,; Rind on; 1 c Bourbon or apple cider; === GLAZE ===; 1/4 c Whole yellow mustard seeds; 2 tb Whole cardamom pods; 1 tb Whole fennel seeds; 2 ts Ground cinnamon; 1 tb Ground ginger; 3/4 c Dijon mustard; 2 tb Light brown sugar; plus; 1 c Light brown sugar; 2 tb Dark brown sugar; plus; 1/2 c Dark brown sugar; 3 tb Light corn syrup; 2 tb Unsulfured molasses; Whole cloves; 4 Fresh bay leaves

Seven Important Facts concerning the Virgin Birth of Jesus: 1. The virgin birth was not a demonstrable event. I.e., it was not the sort of miracle that was subject to empirical investigation and proof (as were, for example, the resurrection and the healing of Acts 3-4). We either believe the virgin birth or not based upon our belief in the reality of the supernatural and the integrity of Scripture. 2. The virgin birth was not the beginning of the Son of God. The Son of God was eternally pre-existent (cf. John 1:1; 8:58). The virgin birth is only the beginning of the God-man, Jesus. 3. The virgin birth does not entail a reduction or denial of the deity of Christ. There was not in the virgin birth a transformation of deity into humanity, as if to suggest that the second person of the Trinity has been transmuted into a man. God the Son did not cease to be God when he became a man. 4. The virgin birth does not entail a reduction or denial of the humanity of Christ. There are three ways of coming into being: born of man and woman (us), born of man but not woman (Eve), and born of neither man nor woman (Adam). All admit that we, as well as Adam and Eve, are all human. So why not then a fourth way of coming into being: born of woman but not man (Jesus). The New Testament provides overwhelming evidence both for the reality of the virgin birth and the full humanity of Jesus. 5. The virgin birth does not require us to believe in the immaculate conception of Mary (as proclaimed by Pope Pius IX on Dec. 8, 1854). The doctrine of the “immaculate conception” is the idea that Mary herself was conceived without sin. The RCC also teaches that “in consequence of a Special Privilege of Grace from God, Mary was free from every personal sin during her whole life” (Fundamentals of Catholic Dogma, p. 203). But there is not one word in the New Testament that remotely suggests Mary was conceived in a way different from any other human being. Furthermore, Mary herself confessed she was a sinner in need of a savior (Luke 1:47). 6. The virgin birth does not require us to believe in the perpetual virginity of Mary (as proclaimed by the Council of Trent in 1545-63). a. See Matthew 1:25. b. See Luke 2:7 where Jesus is described as her “first-born” son. If she had remained a virgin, would not Luke have described Jesus as her “only” son? c. Jesus’ half-brothers and half-sisters are mentioned in the New Testament (Mk. 3:31-35; 6:3; Lk. 8:19-21; Jn. 2:12; 7:1-5, 10; Ac. 1:14; 1 Cor. 9:5; Gal. 1:19). These were not, as the RCC claims, his cousins. Even if Mary did not have other children, this does not prove she remained a virgin all her life. d. This doctrine would also require us to believe in the perpetual virginity of Joseph! e. This idea is based on an ascetic, un-biblical view of sex, according to which sexual relations are defiling or demeaning. 7. The virgin birth does not elevate Mary to a place of worship and veneration. Note these unbiblical declarations of the RCC: “As no man goes to the father but by the son, so no one goes to Christ except through his mother” (Pope Leo XIII, 1953). “It is the will of God that we should have nothing which is not passed through the hands of Mary” (Pope Pius XII, 1953).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains			16	servings

INGREDIENTS

14	lb	Whole smoked ham – (to 18 lbs); bone in,
		Rind on
1	c	Bourbon or apple cider
		=== GLAZE ===
1/4	c	Whole yellow mustard seeds
2	tb	Whole cardamom pods
1	tb	Whole fennel seeds
2	ts	Ground cinnamon
1	tb	Ground ginger
3/4	c	Dijon mustard
2	tb	Light brown sugar; plus
1	c	Light brown sugar
2	tb	Dark brown sugar; plus
1/2	c	Dark brown sugar
3	tb	Light corn syrup
2	tb	Unsulfured molasses
		Whole cloves
4		Fresh bay leaves

INSTRUCTIONS

Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours
at room temperature. Place rack on lowest level in oven; heat oven to 350
degrees. Line a roasting pan with heavy duty aluminum foil. Transfer ham,
with thicker rind on top, to rack. Pour 1/2 cup bourbon over ham. Cook for
2 hours, or until an instant read thermometer registers 140 degrees. While
the ham bakes, prepare the glaze. Toast mustard seeds, cardamom, and fennel
in a cast-iron skillet over medium heat until fragrant, about 3 to 4
minutes. Let cool slightly; grind in spice grinder. Put mixture in small
bowl, add cinnamon, ginger, Dijon mustard, 2 tablespoons each of brown
sugars, corn syrup, and molasses. Mix well, and set aside. Remove ham from
oven; let cool for 20 to 30 minutes. Trim away rind of ham with kitchen
scissors or sharp knife. Trim fat with a sharp knife to a 1/8- to 1/4-inch
layer. Place ham bottom-side down (the bottom side will have less fat and
more skin). Score top of ham into 1- to 2-inch diamonds, cutting 1/8 to 1/4
inch through fat and into meat. Place a whole clove at intersection of each
diamond. Coat ham well with glaze. Combine remaining 1 1/2 cups brown
sugars in a small bowl. Pat brown-sugar mixture firmly into glaze (reapply
any glaze that has fallen off). Return ham to roasting pan. To make a
decorative bay-leaf collar around shank bone, make holes in leaves with a
toothpick; affix to ham with whole cloves. Return to oven; cook for 1 hour,
basting every 20 minutes with remaining bourbon. (Do not baste with pan
juices.) The ham should be dark brown and crusty; cook 15 minutes more, if
necessary. Let stand for 30 minutes before carving. Cut a thick slice from
the roundest protruding side of the ham, making a flat base. Stand the ham
on the cut side (the meatiest side is now on top). Slice straight down
until you hit the bone; in one motion, run the knife horizontally along the
top of the bone, then cut straight down again in 1/4-inch intervals. Remove
slices, and serve immediately.
Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 92 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g
Protein; 22g Carbohydrate; 0mg Cholesterol; 153mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1 1/2    Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“REMEMBER! Only _you_ can prevent forever fires!”