Vincent Price Stuffed Smoked Ham Recipes

VINCENT PRICE STUFFED SMOKED HAM

Steps:

• In a saucepan, combine the mixed dried fruit and boiling water to cover; simmer for 10 minutes then let cool, drain, and chop.
• Preheat oven to 400 degrees F.
• In a bowl mix the reconstituted fruit with the pineapple chunks (don't throw that juice away), white raisins, and chopped pecans.
• With a long, sharp, thin knife, cut an "x" about 1 1/2 to 2 inches across into the ham lengthwise so that it goes all the way through both ends of the meat.
• Stuff the fruit mixture into the cavity you've created in the ham, then fasten the ham tight with skewers or twine.
• Stud the ham with the whole cloves (make a small slice in the meat for each clove) then rub with the brown sugar, patting it onto the ham to adhere.
• Place the ham in a roasting pan, then carefully pour over (try not to dislodge the brown sugar too much): the sherry, orange juice, the reserved pineapple juice, and the 1 cup water.
• Cover the roaster with the lid or foil and bake at 400 degrees F for 45 minutes.
• Remove the ham from the oven, reduce the temperature to 325 degrees F., and decorate the ham with the pineapple slices, canned apricot halves, and candied cherries, fastening them with wooden picks, then spread or drizzle ham with the honey and return to oven.
• Bake for an additional 75 minutes, basting frequently.
• Transfer the ham to a serving platter.
• Skim the fat from the liquid in the roasting pan, then place pan on stove burner on medium low and stir in the currant jelly and the port.
• Bring to a boil then strain the mixture into a sauce dish.
• Serve ham and sauce, and enjoy!
• Note: the ham can be refrigerated after it has been prepared and garnished and then reheated later or the next day if necessary - bring it to serving temperature by baking it at 350 degrees F for 1 1/4 hour (but don't forget to prepare the sauce from the roasting pan juices ahead, too).

VINCENT PRICE'S CHICKEN SWEET AND HOT

Steps:

• Combine all of the above ingredients, except chicken, in a pan.
• Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
• Cool.
• Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (I had a change of plans the day I prepared the marinade; mine marinated overnight).
• Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
• Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.
• (Before I put the chicken in at the higher temperature, I used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- I left just enough in the dish to use for basting, but not so little that it would burn at the high) Serve with rice.

VINCENT PRICE SPAGHETTI ALLA BOLOGNESE (SPAGHETTI W/ MEAT SAUCE

Steps:

• In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
• Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
• Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
• Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
• Cover and simmer for 40 minutes, stirring occasionally.
• Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
• During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
• Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
• Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
• Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
• Pass with additional freshly grated Parmesan, and enjoy!