Striving for good food in the great outdoors- the pioneer way.

Tuesday, October 20, 2009

Orange Glazed Ham & Dutch Oven Potatoes

A few weeks ago, we went camping at Rocky Mountain National Park with Matt's brother & family and Matt's parents. It was his parents 40th anniversary so we tried to cook some special meals to celebrate the big occasion. We made a wonderful glazed ham in the D.O. and also made some really tasty cheesy potatoes. Then, to top it all off, we made the same chocolate cake that I've already mentioned in this blog.

So, here are the recipes we tried while in Colorado.

Dutch Oven Ham


This recipe was GREAT! We made it with a bone in ham, which was a mistake when you are camping. It just wasn't the easiest to cut is all, but still tasted wonderful. We omitted the whole black peppercorns as listed in the original recipe, but otherwise, we didn't stray too far from it.

Juice and finely grated rinds of 2 oranges
1 cup orange marmalade
1/4 cup firmly packed dark brown sugar
1 tablespoon crushed black peppercorns
2 teaspoons dijon mustard
1 teaspoon cinnamon
8-9 lb. smoked ham

In a saucepan over a camp stove (or a small D.O. over coals), combine orange juice, zest, marmalade, brown sugar, crushed peppercorns, mustard, and cinnamon. Cook at medium level heat until blended. Set aside.

Score the ham diagonally (making diamond cuts). Place the ham in your 12" Deep D.O. Brush glaze over top & keep the extra. Cook the ham until it is heated through, brushing with glaze every 1/2 hour or so. For us, it took about an hour to an hour and a half using enough coals to heat the D.O. to 350° and having to add additional coals part way through.

Dutch Oven Potatoes

10" Dutch Oven
4-5 slices bacon
6-8 medium potatoes (baking sized), scrubbed and washed
1 medium yellow onion (sliced)
Grated Cheese
1 stick margarine
1 can condensed cream of mushroom soup

Begin heating enough coals for a baking temperature of 350°. Thinly slice the potatoes. If you prefer thicker slices, then it will take a little longer to bake. Cut bacon slices into 1" pieces and fry in tthe bottom of the Dutch Oven. We did this over the camp stove, but if you really want to be true to the D.O., then you could do this over hot coals too.

Once cooked, remove the bacon, but leave the grease in the bottom of the pot. Layer first the some of the sliced potatoes, onions, cheese, then bacon. Top with a couple pats of butter and repeat until all of your ingredienns are gone. Mix the mushroom soup with about a half a can of water then por the soup mixture over the layers. It will take about an hour to bake.


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