Macho Menus: Champagne Ham（英文）

此内容暂无简体中文译文，以下为英文原文。

Historical recipe and humorous introduction by Sam Green, June 1984. Original recipe wording retained.

(Editor’s Note: Our classiest recipe yet comes from one of the classiest guys in Skinker-DeBaliviere. He’s been chairman of everything from the Art Fair to the Dinner Theatre (an event definitely worth resurrecting) to the Rags to Riches (food committee, of course!) to his recent project, the railroad tracks Blitz. Sam’s energy level is rather high.

When he’s not chairing something, he’s driving his Flexible Flyer bus somewhere worthwhile, always for someone else.

And on really special occasions, he’s found in the kitchen, whipping up a favorite for an extended family which includes assorted friends of five children, friends and famous relatives. Also most of Westminster.

As I said, a classy guy.) To prepare a very special ham for a special occasion, start at the food market. Your list should include dark brown sugar, prepared mustard, pineapple rings, maraschino cherries, and the two most important ingredients—a bottle of good champagne and a lean ham, sliced very thin and tied. Use a 1-qt. saucepan over a high heat; add 2 cups dark brown sugar and one tablespoon mustard. Heat and stir until the mixture is a thick sauce. Add one cup of champagne. Bring to a boil—watch that it doesn’t boil over. Stir constantly.

When the glaze reaches a syrupy texture, remove from heat. Spoon glaze over ham that has been placed on a broiling rack. Use the entire amount for a 20-lb. ham. Place the ham in a preheated oven at 200 degrees F. for 1½ hours. Pour 1 cup champagne and prepare a second batch of glaze as above, and set aside.

Now take the balance of the champagne, two glasses and your assistant to a comfortable room and enjoy the simple pleasures of life.

When the 1½ hours is up, remove the ham, spoon 1/2 the glaze over the ham, and return it for another 1½ hours. Then remove the ham and spoon the balance of the glaze over the ham. Garnish with uncooked pineapple rings and cherries. Serve buffet style with onion rolls, rye bread, or your favorite bread.

When the guests arrive, stand back—and watch the ham disappear. Ingredients: 2 cups dark brown sugar 1 tbl. prepared mustard 1 cup champagne 1 can pineapple rings 1 small bottle maraschino cherries 1 20-lb. ham, tied and sliced

Originally published in The Times of Skinker-DeBaliviere, June 1984.

Read this article in the original newspaper issue.

Original source: SD_Times1984_06.pdf, printed page(s) 8; PDF page(s) 8.