6 cups cola-flavored carbonated beverage
1 cup packed light brown sugar
1 tbsp. mustard powder
2 tbsp. Dijon-style prepared mustard
2 cups dried bread crumbs
4 cups wild rice, cooked
2/3 cup chopped toasted hazelnuts
2 apples - peeled, cored and chopped
1/2 cup chopped onion
2 tsp. dried savory, crumbled
3 tbsp. chopped fresh parsely
salt and pepper to taste
Place ham fat side down in a shallow pan. Pour cola into a large roasting pan 1/2 inch deep. Bake 2 to 3 hours, or until ham can easily be pierced with a fork, basting with cola every 15 minutes. Center of ham will read 140 degrees on a meat thermometer. Remove ham from pan and cool.
Increase oven temperature to 375 degrees
Cut away the rind with a sharp knife. Combine sugar, mustard, bread crumbs and enough cola to form a thick paste. Spread paste over entire ham. Place ham on roasting rack in oven and bak 45 mintues longer, basting every 10 minutes, until mustard paste has melted into a dark glaze. Let stand at room temperature for 30 minutes before slicing.
Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.
Roast in a preheated 325 degree oven, breast side down for 1 1/2 hours. Draw off the fat as it accumulates. Turn and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.
1/2 cup white sugar
1/2 cup cranberry jice
1 tsp. mustard powder
1/4 tsp. ground cloves
4 lbs pork roast
2 tbsp. cornstarch
2 tbsp. cold water
salt to taste
3/4 cup olive oil
3 tbsp. minced garlic
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh basil
1 tbsp. Italian seasoning
1 tsp. ground black pepper
Wash the turkey, inside and out and pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degree oven. A meat thermometer inserted in the thigh should read 180 degrees and the juices should run clear when pierced with a fork.
Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.
Cook at 275 degrees for 6 to 8 hours or until meat is tender. Remove roast and keep warm.
With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a bild over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly until mixture thickens. Add salt to taste.
