Ingredients
12 lb. ham
1/2 c. orange juice
1 lb. can peaches
1/2 c. peach brandy or brandy
1 Tbsp. dry mustard
currant jam
cloves
1 large orange, grated zest
1 tsp. ginger, ground
1 tsp. allspice
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Preheat oven to 300° (baking schedule: 15 minutes per pound). Score fat in diamond pattern and stud with cloves. If there is a skin or rind, roll it back for scoring and then back on for roasting. It will be removed later. Roast 1 hour on rack in preheated oven. Remove ham from oven, remove rind, pour orange juice in baking pan and sprinkle grated orange zest over ham. Return to oven for another hour, basting every 15 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
French double cream Brie — baked Brie, cheese boards, sandwiches
Pink curing salt for bacon, ham, corned beef, charcuterie