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TANGY GLAZED HAM
 Want
to prepare an easy, but elegant, meat entree for your summer
backyard get-togethers or camping outings? This recipe is sure
to please your guests and campers, but is so simple it nearly
cooks itself. Cee Dub fixed this for Easter Sunday, the
first wonderful spring Sunday on the South Fork.
(Recipe adapted from Cee Dub's Dutch
Oven and Other Camp Cookin', Page 111)
| Ingredients: |
| 5-7
lbs. precooked ham |
| 1
15 oz. can pineapple rings |
| 1-2
oz. bottle maraschino cherries, optional |
| 1
cup water |
| Glaze: |
| 1
- 8 oz. jar orange marmalade |
| 1/2
tsp. Tabasco or other hot pepper sauce |
| 6
oz. Amaretto, or almond/cherry liqueur |
Mix the glaze ingredients together and let sit
while you're getting the charcoal ready. Place the ham
on a rack in a deep 14" Dutch oven along with juices from
the cherries and pineapple and the water. Brush the ham with
the glaze and any other seasoning you wish to add. Place pineapple
rings on the ham with a maraschino cherry in the center of each
ring, if desired. Use toothpicks to secure pineapple rings and
cherries to ham, if needed. Set the DO in a firepan with 8-10
briquets underneath and 12-14 around the outside of the lid
and cook for an hour. Brush ham with the remaining glaze 2-3
times during cooking.
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SPUDS AND ONIONS AU GRATIN
Nothing goes better
to compliment your baked ham than potatoes! This recipe
is a crowd pleaser!
| Ingredients |
| 2-3
lbs. russet spuds, sliced as thin as you can get |
| 2-3
Tbsp. melted butter or margarine |
| 2-3
medium yellow onions, sliced thin |
| 1
15 oz. can of cheese soup |
| 1/4
cup milk |
| Salt
and pepper to taste |
|
1/2 cup cracker or bread crumbs (seasoned
if you wish)
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| 1
cup grated cheddar cheese |
Take a paper towel and wipe a 12" Dutch oven
with a little olive or vegetable oil. Place one layer of spuds
in the DO and brush with some of the melted margarine and add
a little seasoning. Then put in a layer of onions and keep layering
spuds brushed with butter and seasoning until you've used all
your spuds and onions. Thin the soup with the milk and pour
over the top. Sprinkle the bread or cracker crumbs over and
add any additional seasoning. Set the Dutch in the firepan with
4-6 briquets underneath and 16-18 on the top. Bake for
40-45 minutes. Remove the DO from the firepan and sprinkle the
grated cheese over the top and let set for 5 minutes or so before
serving. Serves 6-8.
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BASQUE BLACKBERRY COBBLER
 To
top off your meal, a fresh-baked cobbler is a mouth-watering
finish that will WOW your guests and campers! This recipe uses
fresh blackberries, but it can be made substituting 2-3
cans of pie filling for the blackberries. Spice up your pie
filling cobblers by adding lime or lemon juice and additional
spices such as ground cinnamon, cloves, nutmeg, or allspice. These
same seasonings can be added to any dump cake to add a
little "zing" to your dessert. For an added
treat, serve your cobblers and dump cakes with a scoop of ice
cream or whipped cream!
Recipe adapted from More Cee Dub's
Dutch Oven and Other Camp Cookin', Page 197)
| Ingredients: |
| 6
oz. cream cheese |
| 2
cubes butter |
| 2
cups flour |
| Pinch
of salt |
| 4-6
cups berries |
| 1/2
cup sugar, or brown sugar |
| 1/2
teaspoon nutmeg |
| 1
teaspoon cinnamon |
| 1
tablespoon lemon or lime juice |
| 1/2
cup flour |
| 2-3
tablespoons melted butter |
For pastry, cut the cream cheese and butter into
flour and salt. Form soft dough into ball and chill. Pour
berries into 12" Dutch oven and sprinkle with sugar, nutmeg,
cinnamon, and juice. Sprinkle with flour and drip melted butter
over the top of fruit. Roll well-chilled pastry dough to about
11" circle. Carefully place the crust over the berries.
Use 5-6 briquets under the Dutch oven and load the lid with
25 briquets. Bake for 45 minutes.
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