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Home-cured Ham with Peach-Ginger Sauce

Looking for something other than the traditional pineapple glaze for your special-occasion ham? This combination of peaches and ginger with a touch of pepper makes for a tangy-sweet taste.

Source: Allrecipes.com (Entered by Market Manager)
Servings: 10 servings (from a 10-lb ham)
Ingredient keywords: ham, peach
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Roast Leg-O-Lamb with Mustard Coating

Roast Leg-O-Lamb with Mustard Coating
(For a 3 lb Leg of Lamb)

¼ cup Dijon type prepared Mustard
1 Tbsp Soy Sauce
1 clove mashed Garlic
½ tsp chopped fresh Rosemary
¼ tsp fresh grated ginger
1 Tbsp Olive Oil

Blend the mustard, soy sauce, garlic and rosemary in a bowl. Slowly beat in the olive oil until it has a creamy consistency.
Coat the mixture onto the Lamb in a roasting pan. Allowing to sit several hours will enhance the flavor. Roast at 350 degrees F for 1¼ to 1½ hours.
If desired, the drippings can be poured off after roasting to make a gravy with corn starch or flour.
Serve with roast potatoes and your choice of vegetables.

Source: Modified from Julia Childs Mastering the Art of French Cooking. (Entered by David Cooper)
Servings: 4-6
Ingredient keywords: Lamb
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