How to Make a Slow-Roasted Fresh Ham and St. Louis Gooey Butter Cake Bars

Byamazingfoodstv


Test cook Christie Morrison makes host Julia Collin Davison a show-stopping Slow-Roasted Fresh Ham. Next, equipment expert Adam Ried reveals his top pick for inexpensive stand mixers. Finally, test cook Bryan Roof makes host Bridget Lancaster famous St. Louis Gooey Butter Cake Bars.

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39 Comments

  24. Total agree with the Kitchen aid as I have had mine +or- 50 years. when i was younger I sold made to order cakes. My icing needed to whip 20 minutes and most mixers can't handle that long term. I also baked bread three times a week for several years as we didn't buy bread from a store for that time.

  34. My mother, when alive, made Ham for New Year's dinner, we called it Pernil which is a Portuguese word, and Pierna de Puerco en Spanish. It was the best in the world, however, it was more than just a shank, it was the whole entire leg. She injected it with red sweet wine first. Then, she inserted cloves in different cavities, and those cavities were stuffed with raisins, olives, capers, onions, garlic, chunks of bacon, and more. Marinated for a day and then cooked it for 8 hours probably, and as it was over 20 kilos, which is about 45 lbs. This ham was incredible. She never used a plastic cooking bag though. Then, her final touch before cooking was finishing it by decorating it with fresh pineapple slides and big plums. I had never eaten anything like it from no one and we don't know from where she came up with that recipe. She was an incredible cook! Miss her so much, this July 31st, 2021 would have been her 91 birthday. ;-(

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