Recipe - Village Farina Custard (Poutika)

Precooked boneless ham such
as Cure 81
Whole cloves
1 One half cup Brown sugar
2 cup Pineapple juice
1 tablespoon Dry mustard
2 cup Diced fresh or canned
crushed pineapple
1 Bottle of ginger ale; (12
liter)

From: gyspylady reenee430@uswest.net

This truly is the best baked boneless ham I have ever eaten. Its from the
Villa Montana, Morelia, Mexico and is in the Cotton Country Cookbook of
Monroe, LA.

Stud ham with cloves. In blender container (or food processor if no
blender), place the sugar, pineapple juice, crushed pineapple, and mustard.
Blend but do not puree.

Place ham on rack in roasting pan. Pour pineapple mixture over ham.

Bake for one hour at 350 degrees. Lower heat to 300 d. and bake for 2
hours. As juice in pan boils down (check after first hour), begin to add
ginger ale as needed. Baste ham every 15 minutes for last hour, adding
ginger ale as needed. This is the secret to the wonderful flavor! For the
last 30 minutes of cooking, remove rack and place ham in bottom of pan.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
YNRN11F@prodigy.com (TNT RECIPES LIST) on 5 De, cup 1997