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Roast Beast

Ah, Christmas. What are the holidays without the Roast Beast? Here is a simple recipe that will have everyone remembering this season for the great flavor of this year’s holiday ham: THE ROAST BEAST!

roast beast

 12 lbs ham, (bone-in or bone-out)
 2 cups grape juice, divided
 2 bottles, Country Bob's All Purpose Sauce, divided
 2 cans sliced pineapple, reserve juice
 0.50 cup brown sugar
 Whole cloves
 0.50 cup maraschino cherries (optional)
 1 orange, sliced (optional)

Let the ham stand at room temperature for 30 minutes.


Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. (at least ¼ inch deep) Place cloves in the middle of each diamond.


Place Bob’s Roast Beast in a roasting pan. Mix 1 bottle (13oz) of All Purpose Sauce and 1 cup of grape juice. Pour mix over the ham and into the pan. Add additional water to the pan to bring the liquid level to at least ½ inch. Cover the pan tightly with tin foil. Roast in the oven for 2.5 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.


While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 bottle (13oz) of All Purpose Sauce, the juice from the pineapple (reserve pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy.
Let stand at room temperature until ready to use.
(as the glaze cools, it will thicken up, making it easier to brush on the ham)


Take Bob’s Roast Beast out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425 degrees F.
Brush the ham with about ¼ of the glaze all over.


Using toothpicks, adhere the sliced pineapple rings around the ham. As an option, put a cherry in the center of each pineapple ring. The tooth-picked cherries will hold the pineapple to the ham. Sprinkle the pineapple rings lightly with a small amount of additional brown sugar.


Return Bob’s Roast Beast, uncovered to oven. Bake for 20 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F. Remove ham to a cutting board and let rest for 15 minutes.


Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving.


Carve and slice Bob’s Roast Beast. Drizzle with a bit of the glaze.
(optional: garnish with sliced orange)

And now some relevant Dr. Seuss lines (and a couple of our own):

Then the Whos, young and old, will sit down to a feast.
And they’ll feast, and they’ll feast. And they’ll feast, feast, feast!
They’ll feast on Who Pudding and rare Who Roast Beast.
Aw, roast beast is a feast I can’t stand in the least!


Then the Grinch, very nimbly,
Stuffed all the bags, one by one, up the chimney!
Then he slunk to the icebox. He took the Whos’ feast!
He took the Who-pudding! He took the roast beast!


(But then after all these wicked, wicked jobs,
He found a bottle of Country Bob’s.
And before he gave the bottle such a toss,
He decided to taste this All Purpose Sauce!)


Well…in Whoville they say,
That the Grinch’s small heart Grew three sizes that day!
And the minute his heart didn’t feel quite so tight,
He whizzed with his load through the bright morning light,
And he brought back the toys! And the food for the feast!
And he, HE HIMSELF! The Grinch carved the roast beast!

― Dr. Seuss, How the Grinch Stole Christmas!