Rocky Mountain Recipes 11-22-10 | TheFencePost.com
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Rocky Mountain Recipes 11-22-10

2 lb. Ham, cooked

1 c. Dry White Wine

1 c. Water

1 c. Raisins

2 Tbsp. Butter

2 Tbsp. Brandy

Preheat oven to 350 degrees. Remove rind from ham and score the surface if the fat is reasonably thick. Place the ham in a casserole dish and pour on the wine and water. Arrange the raisins and butter around the meat. Pour on the brandy and place in the oven. Bake for about 40 minutes, basting frequently with the pan liquids. When the surface is crisp and golden, remove and let stand for 10 minutes before slicing. Serve cold or hot.

Marlene Maurer • Lakewood, Colo.

2 lb. Ham, cooked

1 c. Dry White Wine

1 c. Water

1 c. Raisins

2 Tbsp. Butter

2 Tbsp. Brandy

Preheat oven to 350 degrees. Remove rind from ham and score the surface if the fat is reasonably thick. Place the ham in a casserole dish and pour on the wine and water. Arrange the raisins and butter around the meat. Pour on the brandy and place in the oven. Bake for about 40 minutes, basting frequently with the pan liquids. When the surface is crisp and golden, remove and let stand for 10 minutes before slicing. Serve cold or hot.

Marlene Maurer • Lakewood, Colo.

2 lb. Ham, cooked

1 c. Dry White Wine

1 c. Water

1 c. Raisins

2 Tbsp. Butter

2 Tbsp. Brandy

Preheat oven to 350 degrees. Remove rind from ham and score the surface if the fat is reasonably thick. Place the ham in a casserole dish and pour on the wine and water. Arrange the raisins and butter around the meat. Pour on the brandy and place in the oven. Bake for about 40 minutes, basting frequently with the pan liquids. When the surface is crisp and golden, remove and let stand for 10 minutes before slicing. Serve cold or hot.

Marlene Maurer • Lakewood, Colo.

2 lb. Ham, cooked

1 c. Dry White Wine

1 c. Water

1 c. Raisins

2 Tbsp. Butter

2 Tbsp. Brandy

Preheat oven to 350 degrees. Remove rind from ham and score the surface if the fat is reasonably thick. Place the ham in a casserole dish and pour on the wine and water. Arrange the raisins and butter around the meat. Pour on the brandy and place in the oven. Bake for about 40 minutes, basting frequently with the pan liquids. When the surface is crisp and golden, remove and let stand for 10 minutes before slicing. Serve cold or hot.

Marlene Maurer • Lakewood, Colo.

2 lb. Ham, cooked

1 c. Dry White Wine

1 c. Water

1 c. Raisins

2 Tbsp. Butter

2 Tbsp. Brandy

Preheat oven to 350 degrees. Remove rind from ham and score the surface if the fat is reasonably thick. Place the ham in a casserole dish and pour on the wine and water. Arrange the raisins and butter around the meat. Pour on the brandy and place in the oven. Bake for about 40 minutes, basting frequently with the pan liquids. When the surface is crisp and golden, remove and let stand for 10 minutes before slicing. Serve cold or hot.

Marlene Maurer • Lakewood, Colo.

2 lb. Ham, cooked

1 c. Dry White Wine

1 c. Water

1 c. Raisins

2 Tbsp. Butter

2 Tbsp. Brandy

Preheat oven to 350 degrees. Remove rind from ham and score the surface if the fat is reasonably thick. Place the ham in a casserole dish and pour on the wine and water. Arrange the raisins and butter around the meat. Pour on the brandy and place in the oven. Bake for about 40 minutes, basting frequently with the pan liquids. When the surface is crisp and golden, remove and let stand for 10 minutes before slicing. Serve cold or hot.

Marlene Maurer • Lakewood, Colo.


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