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By Root 4003 0

inserted into the center of the ham registers 155°F (our preference) or 160°F (the USDA recommendation), about 40 minutes. Make sure you thoroughly wash the basting utensil after each use so you’re not carrying bacteria back and forth between the marinade and the ham. Once done, remove the ham from the roasting pan, transfer to a carving board, tent with foil, and let stand at room temperature for 10 to 15 minutes before carving.

Two Glazes for Ham

1. Orange Marmalade Glaze

1 cup orange marmalade

1 cup dry white wine or dry vermouth

¼ cup brandy

¼ cup light or gold rum

1 teaspoon dry mustard

1 teaspoon ground ginger

2. Spiced Molasses Glaze

1 cup chicken broth

¼ cup molasses

¼ cup Dijon mustard 1 teaspoon ground cinnamon

½ teaspoon grated nutmeg

¼ teaspoon ground allspice

¼ teaspoon cayenne pepper

Ham Steak with Raisins and Wine Sauce

Ham steaks are usually taken from the hind end of the pig; they most often contain a slice of the bone. Makes 4 servings

¾ cup sweet white wine, such as a Riesling

½ cup golden raisins

2 tablespoons unsalted butter

One 2-pound cured or smoked ham steak (about ½ inch thick)

2 shallots, halved and thinly sliced

1 garlic clove, minced

1 tablespoon chopped rosemary leaves

½ teaspoon freshly ground black pepper

2½ tablespoons white wine vinegar

1 cup chicken broth

Bring the wine and raisins to a simmer in a small saucepan set over high heat. Cover, remove the pan from the heat, and set aside for 30 minutes.

Melt 1 tablespoon butter in a large skillet set over medium heat, add the ham steak, and fry until nicely browned on both sides, 8 to 10 minutes, turning once. Transfer the ham to a large plate; set aside.

Melt the remaining tablespoon butter in the skillet, add the shallots, and cook, stirring often, until softened, about 2 minutes. Add the garlic and cook for 30 seconds.

Pour the wine and raisins into the skillet. Raise the heat to high and bring to a boil. Cook until the liquid has been reduced to a thick glaze, about 1 minute.

Stir in the rosemary, pepper, and vinegar; cook, stirring constantly, for 20 seconds.

Pour in the broth, bring to a boil, and cook, stirring often, until reduced by half, about 2 minutes.

Add the ham back to the skillet, baste with the sauce, reduce the heat to low, and cook for 1 minute to heat through.

Variations: Substitute any dried fruit you like for the raisins: dried cherries, dried cranberries, chopped dried apricots, chopped dried apples, or chopped pitted prunes.

Pork Ribs

Oven-Barbecued Pork Ribs

Cooking ribs is a balancing act. Is the meat done? Is it tender? Does it still barely adhere to the bone? You may perfect your technique over time, but the first taste will hook you. Look for meaty, heavy rib racks with minimal fat clumps at the ends of the bones. Makes 2 racks, 4 to 6 servings

1½ tablespoons packed light brown sugar

1½ tablespoons chili powder

1 tablespoon mild or smoked paprika

2 teaspoons salt

1 teaspoon dry mustard

1 teaspoon ground cumin

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

Two 2-pound racks pork ribs

Mix the brown sugar, chili powder, paprika, salt, mustard, cumin, thyme, and pepper in a small bowl.

Peel any thin, translucent membrane off the back of the racks, then make an incision between each of the ribs, starting at the leaner ends and cutting 2 inches down between them. (You can also have your butcher do this for you.) Rub the dry spice mixture over both sides of the meat, taking care to massage it in gently. Wrap the ribs in aluminum foil or plastic wrap and refrigerate at least overnight or up to 2 days.

Position the rack in the center of the oven and preheat the oven to 275°F. Unwrap the ribs and set them out on the counter for 15 minutes while the oven heats.

Set a metal rack in a broiler pan, roasting pan, or disposable aluminum pan. Set the ribs meat side down onto the rack. Bake for 30 minutes.

Turn and continue baking until the meat has pulled back from the bones and is falling-apart tender in between the ribs, about 3 hours. Let