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Report back on my post on Ellen Courts request for Ham bastes... I got a great deal on a Smithfield fully-cooked Ham and (basically) followed my butchers advice: I baked it (uncovered) at 325@F for two hours in a foil lined pan... Drained all fat and juices from the pan... Then basted it. Return to oven for 1 hour, basting with pan juices every 20 minutes... It is *Fantastic* !!!!!!! The baste caramelized like an orange Toffee and the ham is so tender you can flake it like a piece of salmon... Im interested in trying this with Marischino Cherry Juice and Sour Cherry Preserves (preferrably Greek of Lebanese)... Posted to FOODWINE Digest 13 Dec 96 From: Mike
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