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Recipe yield: 12 servings

INGREDIENTS

• 1 (8 pound) bone-in shank ham
• 4 cups water, or as needed
• 1/2 cup honey
• 1/2 cup brown sugar
• 2 tablespoons liquid smoke flavoring
• 2 tablespoons Worcestershire sauce
• 1 pinch ground cloves

DIRECTIONS

1.  Preheat oven to 275 degrees F. (135 degrees C.)  Place ham in a roasting pan.  Pour in water to a 2 inch depth.  Cover with a tight fitting lid.

2.  Bake 6 to 8 hours in the preheated oven (all day or all night).  Remove from the oven, pour off drippings and reserve.  Debone ham, removing any excess fat as well, and return to the roasting pan.

3.  Skim the fat from the top of the drippings and discard.  In a small bowl, mix one cup of the drippings with the honey, brown sugar, liquid smoke, Worcestershire sauce and cloves.  Pour this over the ham, cover and return to the oven.  Remaining drippings may be discarded or reserved for other use such as gravy.

4.  Bake for 30 or 40 minutes in the preheated oven.  Let stand for 10 minutes before serving.

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Recipe yield: 10 servings

INGREDIENTS

• 3 1/2 pounds unpeeled baby red potatoes, cut in half or quarters if large
• 3 cloves garlic, halved
• 2 Tbsp butter
• 1 cup sour cream
• one 3 oz. package cream cheese
• 1 can chicken broth
• Salt and freshly ground black pepper to taste
• 2 Tbsp chopped chives
• 2 Tbsp bacon bits

DIRECTIONS

1.  Gently boil red potatoes and garlic in salted water until tender. Drain.

2.  Using the back of a large spoon, smash each potato once so the pieces are very large and chunky.

3.  Add butter, sour cream, cream cheese, chicken broth, salt, and pepper. Stir gently to combine. Fold in chives and bacon bits. Gently reheat if necessary. Serve hot.

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Recipe yield: 1 - 10 pound roast

INGREDIENTS

• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

1.  Place the roast in a roasting pan with the fatty side up.  In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.  Spread the mixture over the fatty layer of the roast and let the roast sit out until it is at room temperature, no longer than one hour.  

2.  Preheat the oven to 500 degrees F.  (260 degrees C.)

3.  Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 F. (165 degrees C.), and continue roasting for an additional 60 to 75 minutes.  The internal temperature of the roast should be at 145 degrees F. (53 degrees C.) for medium rare.

4.  Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices.

This is great served with a California red wine such as Merlot.

(Click here for printable version.)