dawn_mo
Well-known member
This is what I am making for my main dishes tomorrow. They sounded great to me. I am going to bake the ham, and start the turkey on my "set it and forget it" and finish it up on my grill. I bought a new grill from Weber called the Performer and I just love it. I had propane before, but I missed the flavor of using charcoal. This grill uses charcoal but utilizes a small propane tank to light the coals. I read great reviews about it on Amazon, and that is who I ordered it through.
* Exported from MasterCook *
Baked Ham Glazed With Pineapple and Chipotle Peppers #14655
Recipe By : Rita L
Serving Size : 8 Preparation Time :0:00
Categories : Ham
Amount Measure Ingredient -- Preparation Method
1 hour 25 minutes 10 mins prep5 lbs smoked ham -- (5 to 7)
1 cup packed brown sugar
1 can crushed pineapple -- (10 ounce)
1 chipotle chile in adobo -- seeded and diced
(1 to 2)
1 tablespoon adobo sauce
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh ginger
2 tablespoons cornstarch
1/4 teaspoon salt
Mix cornstarch with a little cold water to dissolve. Place all ingredients except for ham in a blender and blend smooth, in a small saucepan over medium heat bring to a boil them simmer till thickened.
Preheat oven to 375 ° F. Place ham, cut end down, in a large baking pan and score skin.
Bake ham for 15 minutes. Brush glaze over ham and bake for another hour or until internal temperature reads 140 °F. Baste half way through baking.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sage, Orange, and Clove Rotisserie Turkey
Recipe By : Weber's Big Book of Grilling
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Turkey
Amount Measure Ingredient -- Preparation Method
For the rub:2 tablespoons granulated orange peel
1 tablespoon dried sage
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 turkey -- 12 to 14 pounds
2 small oranges -- washed and dried
12 whole cloves
6 medium garlic cloves -- crushed
1 bunch fresh sage -- tied with cotton
string
To make the rub: In a small bowl combine the rub ingredients. Set aside. Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels. Pierce the oranges several times with a knife and insert six whole cloves into each of them. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string. Pin the neck skin flap to the body with two or three small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior with the rub mixture, pressing it into the skin. Set the spit on the rotisserie and let the turkey rotate over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 2-1/4 to 2-1/2 hours.
Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. Serve warm.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Baked Ham Glazed With Pineapple and Chipotle Peppers #14655
Recipe By : Rita L
Serving Size : 8 Preparation Time :0:00
Categories : Ham
Amount Measure Ingredient -- Preparation Method
1 hour 25 minutes 10 mins prep5 lbs smoked ham -- (5 to 7)
1 cup packed brown sugar
1 can crushed pineapple -- (10 ounce)
1 chipotle chile in adobo -- seeded and diced
(1 to 2)
1 tablespoon adobo sauce
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh ginger
2 tablespoons cornstarch
1/4 teaspoon salt
Mix cornstarch with a little cold water to dissolve. Place all ingredients except for ham in a blender and blend smooth, in a small saucepan over medium heat bring to a boil them simmer till thickened.
Preheat oven to 375 ° F. Place ham, cut end down, in a large baking pan and score skin.
Bake ham for 15 minutes. Brush glaze over ham and bake for another hour or until internal temperature reads 140 °F. Baste half way through baking.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sage, Orange, and Clove Rotisserie Turkey
Recipe By : Weber's Big Book of Grilling
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Turkey
Amount Measure Ingredient -- Preparation Method
For the rub:2 tablespoons granulated orange peel
1 tablespoon dried sage
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 turkey -- 12 to 14 pounds
2 small oranges -- washed and dried
12 whole cloves
6 medium garlic cloves -- crushed
1 bunch fresh sage -- tied with cotton
string
To make the rub: In a small bowl combine the rub ingredients. Set aside. Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels. Pierce the oranges several times with a knife and insert six whole cloves into each of them. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string. Pin the neck skin flap to the body with two or three small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior with the rub mixture, pressing it into the skin. Set the spit on the rotisserie and let the turkey rotate over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 2-1/4 to 2-1/2 hours.
Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. Serve warm.
- - - - - - - - - - - - - - - - - -