8
R O A S T
Roast Ham
1 (13 to 15 Lb.) Boneless ham
3 Cups White soda
3 Cups Orange juice
1 Tsp. Pumpkin pie spice
Raisin Sauce, to serve (See next recipe on this page)
Preheat Roaster Oven to 300°F.
Place ham, fat side up, on Rack. Set Rack in preheated Cookwell. Add White soda, juice and
spice. Cover; roast 2-1/2 to 3 hours, basting ham each half hour, or until internal temperature
reaches 170°F. on meat thermometer.
Serve with Raisin Sauce.
To hold: Reduce temperature to 200°F and hold up to 1 hour.
Serves 25 to 30.
Raisin Sauce
1 Jar (10 Oz.) Apple jelly
1 Can (8 Oz.) Crushed pineapple, undrained
1/4 Cup Honey
1 Cup Seedless raisins
Combine ingredients in medium saucepan. Cook over medium heat until sauce comes to a
boil, stirring constantly. Pour into 9x5-inch loaf pan. Place pan on end of Rack next to ham
roast to keep sauce hot.
Makes approximately 1-1/2 Cups.
Country BBQ Ribs
20 to 22 Lb. Country-style lean ribs
3 Large Onions, chopped
4 Bay leaves
Hot water to cover ribs
1 Quart Ketchup
1/2 Cup Lemon juice
1/2 Cup Brown sugar, firmly packed
1-1/2 Tbsp. Celery seeds
1 Tbsp. Italian herb seasoning
1 to 2 Cloves Garlic, minced
Preheat Roaster Oven at 400°F.
Set Rack in preheated Cookwell. Arrange meat on Rack. Add onion, bay leaves, and enough
water to cover meat. Cover, roast for 2-1/4 to 2-1/2 hours or until meat is tender.
Meanwhile, combine sauce ingredients in large saucepan; stir to blend. Cover; simmer 45 to
60 minutes or until sauce thickens and flavors blend. Remove from heat; set aside.
Carefully lift Rack out onto large tray with sides. Remove Cookwell; slowly pour out and
discard hot water. Clean Cookwell.
Set Cookwell into Heatwell. Cover; preheat to 400°F. Dip meat into BBQ sauce. Set on Rack in
preheated Cookwell. Cover; roast 40 to 60 minutes or until sauce is set and edges begin to brown.
To hold: Reduce temperature to 250°F and hold up to 1 hour.
Serves 25.
18-Qt. Roaster Oven
MW 18qt #63813 10/25/01 2:27 PM Page 8 Sally Mercury:65946 Metalware books:63813:
