6 pounds ham, fully cooked – rump half or shank portion
2 teaspoons orange peel, finely shredded
1 cup orange juice
1/2 cup brown sugar, packed
4 teaspoons cornstarch
1 1/2teaspoons dry mustard
24 cloves
Score ham by making diagonal cuts in a diamond pattern.Stud with cloves in middle of each diamond.Place on a rack in a shallow roasting pan.Insert a meat thermometer.Bake in a 325º oven until thermometer registers 125º.For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hours.For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard.Heat until thickened and bubbly.Cook and stir 2 minutes more. Brush ham with some of the glaze.Bake 20-30 minutes more or ‘til thermometer registers 135º.Let stand 15 minutes more before carving.Serve with remaining glaze.
Combine first 6 ingredients in a 10 inch skillet.Heat over med-high heat until bubbly.Add the pork; stir fry 3 minutes.Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl.Add to skillet, cook 2 minutes to thicken.Serve over noodles.
In turkey deep fry pot, pour in oil to the appropriate mark for the size of your bird.If your pan is not marked, put the turkey in pot and add water to just above the turkey.Remove the turkey and mark the depth of the water.Pour our the water, dry out pot, then add peanut oil to the mark. Preheat the oil to 350º.Place the seasoned turkey on the stand, use the hook to lower into the preheated oil.Cook the turkey for 3 minutes per pound at 325º.Remove turkey and test for doneness with meat thermometer.The temperature should reach 170º in the breast and 180º in the thigh.
Place about a 1/2 inch depth of cooking oil in a cast iron skillet and heat until oil splatters when one drop of water is flicked at the pan.Meanwhile…put the flour, Everglades seasoning and paprika in a zip lock bag.One at a time, shake the pork chops until well coated; place on a plate. Place no more than two pork chops into the hot oil at a time.Fry on one side until golden, then gently turn over and fry the other side.When they look done, remove to a paper towel lined plate.Repeat with remaining pork chops.*Everglades seasoning is our regional favorite seasoning – if it is not available in your store, you can order it online at http://www.evergladesseasoning.com/
