Seeing your post made me rummage in the freezer for some small hunk of beef.....I think it's sirloin...but it might be filet :-) anyhow it is now simmering in some red wine with lots of onions and some red bell peppers... No mushrooms, and I am too lazy to go buy any. The rest of this martini, a small salad a hard roll and I have dinner....and maybe some of the pot roast craving satisfied!

Hello, just wanted to tell you that I made this recipe (with your help - thank you!!) I cut down the celery to 4 stalks, used an 8 oz jar of relish, left out the hot sauce, used smoked ham cut up fine, added a bit of mayo ....AND IT WAS GREAT! Thank you for all your help! As I noted, I don't cook much and I made these for a party for 40 people. The wraps are all gone, they went quickly, were easy to make and looked nice on the plate. They one thing I was add to the recipe was to make sure you roll the wraps tightly, and "seal" the end with a bit of cream cheese to make sure the wrap stays closed. I cut the wraps about an hour before the party, put them on a platter with sprigs of parsley as garnish, then back in the fridge. T'was easy, good & nice addition to lots of cheese & veggie platters. Thank you again for your advice, it is very much appreciated!

Local restaurant sells his Dr Pepper ham for Thanksgiving and Christmas. You have to get on his list early. But I can do it myself :o) Dr Pepper Ham 1 (6-lb) ham, fully cooked Whole cloves 1/2 cup firmly packed brown sugar 1 teaspoon dry mustard 1 cup 7UP (or Dr. Pepper) Directions: Preheat oven to 325 degrees F. Remove tough outer skin from ham; rinse ham with water. Cut diamond shaped slash marks in fat side of ham; stud with cloves. Place ham, fat side up, in a shallow roasting pan. Combine brown sugar and mustard; mix well. Pat firmly over outside of ham. Carefully pour 7UP (or Dr. Pepper) over ham. Bake uncovered for 1 to 1 1/2 hours, basting every 15 minutes with pan juices. Let stand 15 minutes before serving.

Fresh ham is simply pork roast. It's the uncured and unsmoked butt/rear leg portion of a pig, so it can be cooked like any pork roast can be cooked. You could grill it, bake it, smoke it, whatever you like. I usually put mine in a pan, sprinkle with salt and pepper, add a handful of fresh herbs on the top. I like to slice an onion and use it as a "rack" to keep the pork up out of the juices, and some carrots are good here too, as are apples. Add about a cup of apple cider or broth or water, cover with foil, cook until done, I'd say maybe 2 and a half hours at 350F. If you like you can uncover during the last half hour, crank the heat up to 400F or so or make it crisper, that's especially good when there is still skin on the ham. I serve ours with mashed potatoes or twice baked potatoes, butternut squash and sautéed apples, a very yummy autumn/winter meal. It's also good as a cider brined roast, I use this recipe, which came from Epicurious and Cooking light, they're extremely similar, minus the potatoes in Epicurious' version. Cider Brined Pork Roast 1 cup (packed) light brown sugar 1 cup kosher salt plus more 8 bay leaves, divided 3 tablespoons coriander seeds, divided 1 teaspoon black peppercorns plus more freshly ground 1 quart unfiltered apple cider 1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine 6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered 4 medium red and/or yellow onions, halved, stem ends intact 5 tablespoons olive oil, divided Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool. Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour. Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside. Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes. Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes. Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing. Annie