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March 1999 Issue
Lions, Lambs, and St. Patty's Day
by Royce Smith
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Greetings, readers, and welcome again to Seasoned Cooking at Momma Gert's Place. Well, if March comes in "roaring like a lion and leaves out gentle as a lamb", I'm rather afraid to see the month of March here in the South. We've been troubled with tornados and thunderstorms for much of January and February. Several cities have been utterly destroyed and we would like to remember these unfortunate souls in our prayers, OK!!

Well, March is a good old Saint Patrick's Day month and we wanted to provide something that you might consider cooking for your holiday. This occasion calls for a bar-b-qued canned ham with peaches. There are endless possibilities what can be cooked along side this. You'll love it!



Bar-b-qued Canned Ham and Peaches

  • 1 - 3 pound canned ham
  • 1/2 cup brown sugar
  • 1/2 cup chili sauce
  • 1 tablespoon lemon juice
  • 3 teaspoons Worchester sauce
  • 1/2 teaspoon chili powder
  • 1/2 cup water
  • 5 medium peaches, peeled and halved
Remove any gelatin from ham. Place ham in 12" baking dish; insert meat thermometer into center of ham. Bake at 325 degrees for one hour and twenty minutes.

Meanwhile, in a saucepan over medium heat, heat to boiling, chili sauce, lemon juice, Worchester sauce, chili powder and water, stirring occasionally. Remove sauce from heat; add peaches and gently stir to coat well.

Spoon peaches into baking dish and pour remaining sauce over ham. Bake ham and peaches about twenty minutes longer, basting occasionally with sauce, until thermometer reaches 140 degrees. Place ham on warm platter; arrange peaches around it.

  • Yields: 10 to 12 servings
  • Preparation time: 3 hours

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