Free Recipes for Life by Linda Evans Page B

brown sugar, plus 1 packed cup
    3½ to 4 teaspoons ground cloves, divided
    1 (16-ounce) can crushed pineapple with juice
    6 tablespoons instant coffee, dissolved in 2 cups hot water
    3 tablespoons prepared yellow mustard, divided
    2 teaspoons whole cloves
    1 (16-ounce) can unsweetened pineapple rings, for garnish (drain and reserve juice)
    2 tablespoons unsalted butter
    Preheat oven to 250°F and line a roasting pan with foil. Put one large brown paper bag inside another and set the doubled bag upright in the roasting pan.
    Sit the ham, fat side up, down into the paper bag, and add the box of brown sugar, 1½ to 2 teaspoons of ground cloves, crushed pineapple with juice, coffee, and 2 tablespoons mustard. Close the bag and tie it shut with kitchen twine. Bake for 4½ hours. (If your ham is a slightly different weight from 13 pounds, bake it 20 minutes per pound.)
    Remove from the oven and let cool 10 to 15 minutes. Increase the oven to 400°F.
    Carefully cut the paper from the ham, slowly, being very cautious of escaping steam. Pick up the ham with oven mitts and place on a cutting board. Peel off the skin and trim the fat, leaving half an inch on the surface. Score the fat in a crisscross pattern, then place the whole cloves in the corners, pushing the cloves through the fat and into the meat. (If they’re not pushed in deep enough, they’ll pop out when you glaze the ham.)
    To make the glaze, put the remaining sugar, ground cloves, and mustard and ⅛ to ¼ cup of reserved pineapple juice (from the pineapple rings) into a saucepan over medium-low heat and stir just until the sugar dissolves. Immediately remove from heat (do not overcook or it will get hard). Brush most of the glaze all over the ham. Set the remaining glaze aside for basting and finishing.
    Add another layer of foil to the roasting pan and place the ham back in the pan. Bake at 400°F for 30 minutes, until golden brown, basting the top every 10 minutes. (Reserve a few tablespoons of glaze to coat the pineapple slices.)
    While the ham is baking, pat dry the pineapple slices. Put 2 tablespoons of butter in a frying pan over medium heat and add the pineapple rings. Lightly brown the pineapple rings on both sides, then remove. Put some of the reserved glaze in the pan, adding a little more pineapple juice to thin it. Place the pineapple slices in the sauce, turning to coat them; cook for 3 to 4 minutes on low heat.
    After the ham is done, allow it to sit for 10 to 15 minutes before carving. When you have placed the sliced ham on a platter, place the pineapple rings around it and serve.

A Whirlwind Romance—and Lifestyle

    L IFE WITH S TAN was night and day from what I was used to. John kept his circle close but small; Stan’s spanned the world.
    While we were married, Stan became partners in Pips, a successful restaurant and disco/backgammon club in Beverly Hills. One of his partners was Hugh Hefner, who I’d known for years. While I was married to John, we’d often go to the Playboy Mansion for dinner and movies.
    One Halloween, Ursula, Stan, and I were invited to the mansion for a costume party. Because of my recent breakup with John, there was a lot of press at the time about John’s wives, so Urs and I decided to have some fun with it. We dressed up like boxers, one of us with a shiner. The real joke was what great friends we were.

    Battling it out at the Playboy Mansion.
    The parties we had in Malibu were special to me because of the wonderful new people I was meeting. Almost every weekend, our house was filled to the brim with laughter and great conversations. It was so different from my life with John, where I’d spent most of my time alone with him. Now every night would usher in a new set of guests—friends like Suzanne Pleshette; Altovise and Sammy Davis Jr.; Ginny and Henry Mancini; Polly Bergen; Alana and George Hamilton; Ann and Richard Harris; Leslie and Tony Curtis; Liza Minnelli and Jack Haley Jr.; Bridget and David Hedison; Sandra and