Hamming it up with our pasture raised pork!

Last Sunday was an all cooking day! I started by scoring one of our pasture raised hams and making a glaze of "refrigerator ingredients".  About a cup and a half of our homemade applesauce, a 1/4 jar of pepper jelly, some ground ginger, some soy sauce (I used Amino acids), about 1/2 small jar of fig/orange spread, heated it up in a sauce pan and painted about 1/2 of it on the outside! I didn't have any whole cloves, but that would have been perfect in between the scores! I put it on the bbq, low and slow and in 4 hours at about 250 it was up to temperature! Sunday night was a ham dinner of sliced ham, a cheesy potato dish I made, and fresh roasted root vegetables. Monday morning was ham and cheese omelette breakfast. Dinner Monday night was ham dip sandwiches, using French rolls, and piled high ham (heated through after wrapping with tin-foil and sweet potato fries.  There is still another meal or two left of this ham...I'm thinking split pea soup!