Quote:
O.K. are you going to repost your dinner recipe that you and Jane made?? sounds good.
Fresh Ham With Tamarind & Red Chili Paste
15 dried ancho chilis, stemmed and seeded
2T apple cider vinegar
3 cloves garlic, skinned and crushed
1 13-15 lb boneless, skinless fresh ham tied with kitchen twine
8 T butter, softened
6 T tamarind paste
salt & pepper
Put 8C water and 2 large pinches of salt in a medium pot and bring to a boil. Toast the chilis in a large skillet until fragrent and pliable, about 30 sec/side. Transfer the chilis to the boiling water and add vinegar and cook until soft, 15-20 min. Drain reserving 2C liquid. Transfer chilis to a blender, add garlic and cooking liquid as needed and puree to form a smooth paste. Season with salt & pepper.
Set oven rack in lower 3rd of onion and preheat to 325. Put ham into a large roasting pan and make 20+ incisions all over ham with the tip of a paring knife. Rub the butter all over ham, then rub with the tamarind paste, and finish by covering with the chili paste. Roast in oven, basting as needed until internal temp reaches 160, 5-6 hrs. The paste will get very dark and may burn slightly.
Transfer ham to cutting board or platter, remove twine, cover loosley with foil and let rest 20 min, before carving.
"He who sups with the devil should have a. long spoon".