Recipe By : Family Circle Magazine (9/1996)
Serving Size : 4
2 pounds Russet Potatoes with skins -- scrubbed
2 tablespoons Butter -- melted
Salt to taste
2 tablespoons Tabasco sauce
Preheat oven to 425 degrees. Cut each potato lengthwise into 8-10 wedges. In a roasting pan, toss potato wedges with 1 tablespoon of the butter; season with salt to taste. Roast 1 hour, turning potatoes over with spatula every 20 minutes. Heat together remaining butter and Tabasco; place in warm serving bowl. Toss cooked potato wedges in mixture; serve immediately.
Set oven rack to lower third of the oven; preheat to 325 degrees F. Using a sharp small knife, make 20 small incisions all over the ham; rub all over with the butter and cover with the chile paste. Roast in the oven, basting every 30 minutes with pan juices every 30 minutes about 5-6 hours, or until internal temperature reaches 160 degrees. (The paste will get very dark and burn slightly.) Remove ham from oven; skim fat from pan juices. Let sit 20 minutes before carving; serve with au jus.
Copyright © 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved