1 whole ham (I use Smithfield)

2&1/2 cups dark brown sugar

1/2 cup spicy brown mustard

2-3 cups crushed ginger snap cookies

1-2 oz bourbon or apple juice in spritz bottle

Room ham from bag rinse thoroughly and pat dry. Place lean side down on a roasting pan rack.

Using a small paring knife or utility knife set to the smallest blade setting. Score the ham from top to bottom spiraling clockwise as u cut. Be careful to only cut through the skin not too deep. Rotate ham so that the scores aren’t more than two inches apart. Once you have made it all the way around move it to the other hand and repeat you end up spiraling counter clockwise. The aim is to make a diamond pattern across ham.

Tent the ham with heavy foil cook for 3-4 hours to around 130 degrees . Remove and use tongs to pull off skin and fat. Pat dry add mustard after you let cool for about 15 minutes. Then pack brown sugar and spritz with bourbon or apple juice just enough to wet then pack crushed ginger snaps all over. Heat oven to 350 degrees. Cook til ham reads about 140 to 145 degrees about an hour. Let rest for 30 minutes before you slice. Pictures to follow..

5 lb bag Potatoes (Idaho potatoes)

Half a gallon half & half

Half big block velveeta cheese

Pepper

Garlic powder

Small can of cream of mushroom soup

Cut potatoes in cubes, use just enough water to cover potatoes. When done drain potatoes, add half block of velveeta cheese, add half & half, heat on low until melted. With potato masher, mash potatoes leave small chunks. Once melted add soup. Pepper and garlic powder to taste. Add salt if needed.

Hint: taste before adding in salt.

Serve with cornbread muffins