Friday, December 28, 2007

Brown Sugar, Mustard-Glazed Ham

I was looking for a good way to prepare a ham that might be a little different than the usual. Talked to some friends that have used brown sugar and mustard. The following is the directions for this glaze. Sounds good. Going to try this for New Years Day!

Will report back if it is good or not.

Spiral Sliced Ham, Butt or Shank Portion Ham, or Half Ham
1 1/4 cups dark brown sugar
1/4 cup Dijon-style mustard

Prepare and heat ham according to package directions.
Meanwhile, combine brown sugar and mustard to make glaze.
Brush glaze on your Cook's brand ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes. Carve ham and serve.

Monday, December 17, 2007

Garlic-Herb Crusted Beef Roast

Saw this Roast and thought it would be good. If you try it out and like it please leave a comment.

Good protein and nutrition.

1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)
Salt and ground black pepper

2 teaspoons garlic-pepper seasoning
2 teaspoons dried basil leaves, crushed
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried parsley leaves, crushed

1. Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.

Makes 6 to 8 servings.

Wednesday, December 12, 2007

Coming soon

Check back often for new recipes or new things cooking up on this site.

More to be developed.

Sunday, December 2, 2007

Smoked Deer Shoulder

A followup on the Deer shoulder that Son-in-Law and I smoked on Thanksgiving.

We rubbed it with mixture of brown sugar, tony catcheries, pepper and salt.

Smoked a 7 pound shoulder for about 6 hours at about 210 degrees. The thing came out a little crusty for about the first quarter inch and then really juicy and tender on inside.

We cutt it up and mixed the crusty outside with the juicy inside and had excellent flavored meat.

We are going to do this one again later.