I THANK YOU, O holy Lord, almighty Father, eternal God, Who have deigned, not through any merits of mine, but out of the condescension of Your goodness, to satisfy me a sinner, Your unworthy servant, with the precious Body and the Blood of Your Son, our Lord Jesus Christ. I pray that this Holy Communion be not a condemnation to punishment for me, but a saving plea to forgiveness. May it be to me the armor of faith and the shield of a good will. May it e the emptying out of my vices and the extinction of all lustful desires; an increase of charity and patience, of humility and obedience, and of all virtues; a strong defense against the snares of all my enemies, visible and invisible; the perfect quieting of all my evil impulses of flesh and spirit, binding me firmly to You, the one true God: and a happy ending of my life. I pray too that You will deign to bring me a sinner to that ineffable banquet, where You with Your Son and the Holy Spirit, are to Your saints true light, fulfillment of desires, eternal joy, unalloyed gladness, and perfect bliss. Through the same Christ our Lord.
AMEN
Baked Ham with Brown Sugar-Honey Glaz
RECIPE COURTESY OF TRISHA YEARWOOD
From: Food Network Magazine
Level: Easy
Total: 3 hr 25 min
Active: 15 min
Yield: 8 to 10 servings
Ingredients:
1 10-pound bone-in smoked ham (with water added) 1 1/2 cups packed light brown sugar 1/2 cup clover honey
Directions:
Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)
RECIPE AT FOLLOWING LINK:
https://www.foodnetwork.com/recipes/trisha-yearwood/baked-ham-with-brown-sugar-honey-glaze-3361933
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