Tangy Glazed Ham

Tangy Glazed Ham

Ingredients:
5-7 lbs. precooked ham
1 15 oz. can pineapple rings
1-2 oz. bottle maraschino cherries, optional
1 cup water
Glaze:
1 - 8 oz. jar orange marmalade
1/2 tsp. Tabasco or other hot pepper sauce
6 oz. Amaretto, or almond/cherry liqueur
Mix the glaze ingredients together and let sit while you're getting the charcoal ready. Place the ham on a rack in a deep
14" Dutch oven along with juices from the cherries and pineapple and the water. Brush the ham with the glaze and any
other seasoning you wish to add. Place pineapple rings on the ham with a maraschino cherry in the center of each ring, if
desired. Use toothpicks to secure pineapple rings and cherries to ham, if needed. Set the DO in a firepan with 8-10
briquettes underneath and 12-14 around the outside of the lid and cook for an hour. Brush ham with the remaining glaze
2-3 times during cooking.
(Recipe adapted from Cee Dub's Dutch Oven and Other Camp Cookin', )
Quetzalcoatl Quiche
1st Place Winner
Crust:
2 1/4 c. flour
1 c shortening
Filling:
1 medium onion chopped
1 T butter
8 eggs, beaten
1/2 c. salsa or Mexican style tomatoes
1 t salt
6 T water
1/2 c cheddar, shredded (reserve a sprinkle for the top)
3/4 c half and half
2 T flour
1 pkg taco seasoning
hot pepper, to taste
Sauté onion and green peppers in butter until tender. Set aside and wipe out Dutch. For crust combine flour and salt. Cut
in shortening until a fine texture is reached. Add water and mix lightly. Do not over mix! Roll flat (1/8 inch thick) and lay in
bottom of Dutch. Press crust onto sides and flute with fork. Cover and bake 10-15 minutes or until golden brown.
Meanwhile combine all filling ingredients in separate bowl and mix well. Pour into crust and sprinkle with handful grated
cheddar. Cook 25-35 minutes or until knife inserted in center comes out clean. Garnish as desired.
COOKING TIME: 50 minutes
DUTCH OVEN SIZE: 12 inch
RECIPE CREDIT: Marva Cuoio(crust) and Cindy Cuoio(filling)
Chili Egg Puff
9 Eggs
1/3 Cup Flour
½ Teaspoon (+ a little more) Baking Powder
½ Teaspoon Salt
1 lb. Cottage Cheese
1 lb. Shredded Cheddar Cheese
1 Cube Melted Butter
7 Ounces Can Diced Green Chilies (drained)
Mix all ingredients well and bake at 350? until eggs are set or knife comes out clean. About 45 minutes.
Remove half of the bottom heat at 30 minutes. 8 charcoal on bottom 14 on top.
Serves 8 to 10
Source:
Hassleback Potatoes
This is a Swedish recipe which has found its way into many of Australia's BBQ cookbooks. It certainly adds a little glamour
and spice to otherwise mundane roast spuds.
Ingredients
12 medium-sized potatoes (or what ever number you need)
3 tbsp butter or margarine
3 tbsp grated tasty cheese
1-2 tbsp dry bread crumbs
salt
Method
Preheat your camp oven. Place the peeled potatoes in a wooden spoon and make vertical slices, 2/3 mm apart, about 3/4
of the way through the potatoes. The wooden spoon will protect the final 1/4 of the potatoes. Be careful not to cut right
through the potato. As an alternative place the handle of the wooden spoon beside the potato and cut through until the
knife is level with the spoon handle.
With the cut side up, place the potatoes in a buttered cast iron camp oven, or a baking dish if using a cardboard box or
Coleman oven. Spoon the melted butter over the potatoes, then sprinkle with salt to taste.
Bake for about 30 minutes, now and then basting the potatoes with melted butter. After 30 minutes or so, sprinkle over
bread crumbs and, if desired, grated cheese. Continue to bake for another 15 minutes until crisp and brown.
An alternative to bread crumbs and cheese is to sprinkle paprika over the potatoes. The Kamp C®ook
Pea Soup