Go In the Cellar and Bring Up the Jam

1/4 C OF BRONW SUGAR 1/4 C HONEY 1/4 C SWEET CHILI PASTE 1/4 C CHOPPED CANDIED GINGER 3 TABLESPOONS OF SWEET WINE 1 TABLESPOON OF ONION POWDER 1 TABLESPOON GARLIC POWDER 2 TABLESPOONS OF LEMON JUICE .......................................................................................................... 1 TO 2 POUNDS OF COUNTRY HAM 2 C BUTTERMILK SOAK HAM IN BUTTERMILK, OVERNGHT OR FOR 2-3 HOURS, TOWEL DRY AND BAKE FOR 30--45 MINUTES. WHILE HAM BAKES, MIX BROWN SUGAR, HONEY ,CHILI,GARLIC POWDER, ONION POWDER, LEMON JUICE, AND GINGER BRING TO A SIMMERING BOIL, AND COVER HAM, AND SEPERATE ON A COOKIE SHEET. ALLOW TO DRY. ---------------------------------------- 6 RUSSET POTATOES USING THE BUTTERMILK, SOAK POTATOES, CUT INTO ONE INCH FRENCHFRIES FOR ABOUT AN HOUR ------------------------------- 1 CUP OF FLOUR 2 TABLESPOONS OF CAYEENE PEPPER 2 TABLESPOONS OF CELERY SALT 2 TEASPOONS OF PAPRIKA 2 TABLESPOONS OF GARLIC POWDER 2 TABLESPOONS OF ONION POWDER 1 TABLESPOON OF OLDBAY SEASONING ---------------------------------------------------------- DREDGE POTAOES IN FLOUR, AND FRY IN OIL REMOVE WHEN DONE------ SERVE WITH ABOUT ONE CUP OF SAUTEED ONIONS AND THE HAM GREAT WITH SCRAMBLED EGGS AND TOAST !