Cooking an Easter ham? Try this glaze.
1/2 cup dark brown sugar
1/4 cup pineapple juice
2 TBS Bainbridge BBQ, RUBBIN' BUTTS spice rub.
Mix together and baste.
Used a 9# Hickory smoked ham. Placed it in a pan, bone side up. Basted entire ham with the glaze. Keep remaining glaze. Wrap with foil and bake at 350° for 12-15 minutes per pound. Cook until internal temp gets close to 140°. Remove foil and baste remaining glaze on ham and cook an additional until temp hits 140°
Roasted Red Potatoes
Red Potatoes, cubed
Extra virgin olive oil
Bainbridge BBQ RUBBIN' BUTTS spice rub
Toss potatoes in oil and some rub. Spray a baking pan. Spread potatoes on pan. Generously dust with the dry rub. Bake in oven for about 1 hour at 400°, stirring after 30 minutes.
Macaroni and cheese.
1 # elbow noodles
Stick of butter
1/4 cup Flour
2 cups milk
8 oz package of shredded mixed cheddar(or cheese of your choice
2 TBS SMOKIN' BEEF rub
Cook noodles as directed. In a kettle, melt the butter over medium heat. Add flour and cook for a few minutes until flour starts to brown slightly. Add milk stirring while pouring. Add cheese and SMOKIN' BEEF. Stir until cheese is blended. Mix cheese sauce with cooked noodles. Pour in 9x13 glass pan. Bake in oven for 45 minutes at 375°
