THE CHEF FROM HELL

It's a well known fact that when Thanksgiving rolls around each cook must stare into the mirror and wonder, "What can I make this year that's new and interesting?"  Some folks will choose to become food anarchists whereby they decide to make something completely off the wall like, say, a turkey stuffed with butterfly entrails, dandelion greens and an Argentine army ant paste.  But will that dish be a hit with your in-laws when they show up for dinner?  "Hmm, maybe you're right..."  Well, if you want to avoid making turkey and still want to make something that's a little off the beaten path then how about a fresh ham that's baked in root beer?  "Root beer?!"  Yes, root beer!

Ingredients:

4 1/2 litres A&W Root Beer (or whatever brand you prefer) at Room Temperature

1 Fresh Ham (10 lb)

Dry Spice Mix:

2 tsp Bell's Seasoning

(Note: If this is not available to you, substitute Gumbo File Powder)

1 pinch Ground Cloves

1 tsp Dark Chili Powder

1 tsp Dry Mustard

1/2 tsp Kosher Salt

Cooking Procedure:

Note:  You will need a pot that is wide enough to hold your fresh ham

Preheat your oven to 300 degrees

Using a sharp knife gently score the outside of the ham in a criss cross fashion as seen in the picture above

Combine the ingredients for the dry spice mix in a small bowl

Mix well & smear this all over the entire fresh ham

Pour the root beer into the pot

Place the ham in the pot

Simmer the ham over medium low heat for 1 hour

Carefully turn the ham over (take care not to splash yourself with hot root beer!)

Simmer for 1 hour more

Remove the ham from the pot & place it in a roasting pan

Note:  Do not discard the pot liquid

In a food processor, combine the following:

3/4 cup of the root beer liquid from the pot

2 cups Dark Brown Sugar

2 TBS Dark Brown Mustard

1 tsp freshly ground Black Pepper

Process this until you achieve a paste-like consistency

Brush the paste on the ham

Note:  Do not use all of the paste--reserve some of the paste for basting the ham during baking

Bake the ham (uncovered) for 1 hour

Note:  For Medium you want a thermometer that's inserted into the thickest part of the ham to read 160 degrees, 170 degrees for well done

During the baking time, baste the ham with the reserved paste several times

Let the ham rest at room temperature for 15 minutes before slicing

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