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swpeterson wrote:
In my opinion, if it is winter time, get yourselve two or three satsuma mandarins, a vidalia onion and 1.75 liter bottle of either zinfandel or merlot and put them into a roasting pan along with your beautiful smoked picnic ham. Keep the ham on a rack, put the sliced mandarins and onions which you have studded with several cloves around the ham and pour the wine over the ham. Put the oven at 275 degrees and slide the roasting pan into the oven. Check it out every half hour or so and use a bulb baster to keep basting the ham with the wine. Leave it there for about 3 or 4 hours depending upon how big the ham is. Pull it out and plate on a platter with the onions and serve with the most wonderful mustard sauce on the planet. That would be french's mustard with sour cream and the zest from one lemon and the juice from that lemon. Mix it together and serve on the side. It is amazing and has been wonderful for many years.