| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce12 |
6 |
servings |
INGREDIENTS
| 5 |
lb |
Bone in ham; (5 to 7) |
| 2 |
tb |
Whole cloves |
| 1 1/2 |
c |
Dark molasses; divided |
| 1 |
ts |
Dried mustard |
| 1/4 |
ts |
Ground allspice |
| 6 |
sm |
Whol sweet potatoes; (6 to 8) |
| 6 |
ts |
Butter; plus |
| 1/2 |
c |
Butter; melted |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Basket Country biscuits |
INSTRUCTIONS
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 1 1/2 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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