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8 CUPS OF STALE BREAD- TOASTED AND CUBED
3 CUPS OF COOKED BROWN RICE
2 CUP OF MUSTARD GREENS, DRAINED AND CHOPPED FINE
2 CUPS OF ONIONS CHOPPED
1/4 CUP OF GARLIC CRUSHED
3 CUPS OF COOKED HAMHOCK MEAT DICED FINE
1/2 CUP OF CHOPPED ROSEMARY
1/4 CUP OF CHOPPED THYME
1 CUP OF TOASTED SUNFLOWER SEEDS
2 CUP OF DEHYDRATED DICED APPLES
1 CUP OF CHOPPED RASIANS
1 C DICED GREEN PEPPERS
1CUP CELERY DICED
3/4 CUP OF SMOKED FISH
1 CUP OF BROWN SUGAR
1 CUP OF DICED SWEET POTATOE (RAW)
3- 31/2 CUPS OF CHICKEN STOCK
1 10 POUND FRESH HAM BUTERFLIED
MAKE DRESSING, STUFF THE HAM, USE BUTCHTERSTRING TO TIE THE HAM FROM END TO END.

SPRINKLE THE SKIN WITH A MIXTURE OF THE FOLLOWING
1/4 CUP OF MC CORMICKS SEASONING
1/4 CUP OF CAYENE PEPPER
1/4 CUP OF GROUND GINGER
1/4 CUP OF GARLIC POWDER
MIX TOGETHER
AFTER RUBBING 1/4 CUP LIQUID SMOKE TO
THE SURFACE SPPRINKLE WITH SEASONING
WRAP IN FOIL AND BAKE AT 350 FOR FIVE HOURS


FOR A BARBAQUE SAUCE
COMBINE 3 CUPS OF CATSUP
1/2 CUP HONEY
2 TABLESPOONS OF CAYENE
1/4 CUP OF DEHYRATED GARLIC
1/4 CUP OF DEHYDRATED ONIONS
2 TABLESPOONS OF GROUND MUSTARD
1/4 CUP OF HOISEN SAUCE
1/4 CUP OF SPICERUM
1/2 UP OF BALSAMIC VINAGER
1/4 CUP OF PUREED RASBERRIES
1/4 CUP OF LIQUID SMOKE

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