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Shopping list:
Ham, cooked or smoked,1/2 to 1 lb. per person
dijon mustard
whole cloves
brown sugar
small can crushed pineapple
2 large russet potatoes
cheddar cheese
bacon
milk, a little flour, salt and pepper
Directions:
Ham:
Place ham fat side up on roasting pan. Make criss-cross
cuts all along the top and insert cloves at the
intersections covering the entire ham. Cook for 10-15
minutes per lb or until internal temp is 130. For glaze,
drain pineapple and sqeeze all remaining juice out and
disccard. Add an equal amount of brown sugar and a spoonful
of dijon until it forms a paste. For last half-hour of
baking pull out ham and apply paste all over top of ham.
Finish cooking. Remove cloves, slice and serve.
Potatoes:
Wash potatoes and slice as thin as possible. Cook in
microwave until just soft, about 2 minutes per potato. Melt
1 inch of butter in frying pan, add 1 handful of chopped
onion, and cook over medium heat for 1 minute, add two
spoonfuls flour. Stir until it becomes a paste. Add one cup
milk. Stir constantly until it thickens, about 3 minutes.
Set aside. Layer potatoes, cheese and bacon until pan is
full. Pour sauce over potato layers and cook for 20 minutes
or until all potatoes are soft.