b"Transfer the ham from the grill to a cutting board. Score the ham in a pattern of 1-inch diamonds, slicing about a quarter-inch to a half-inch into the meat. Insert a clove into theWAC has something for everyone!middle of each diamond.Return the ham to the grill and cook until the center of the meat registers 140F on an instant-read meat thermometer, about 30 minutes. Transfer the ham to a cutting board.Meanwhile, cut the pineapple into 12 wedges: slice vertically though the leaves, keeping the leaves intact. Grill on a lightly-oiled rack, cut side down, until charred, about 2 minutes.Remove the bone from the ham and slice. Serve with the grilled pineapple.Oven Baking (if you dont have access to a grill):Use a fully-cooked spiral ham. Pre-heat oven at 375. Put the ham in and reduce temperature to 325 and bake for 10 minutes before brushing on the glaze. Bake for 45 minutes to 1 hour (about 710 minutes per pound). Put pineapple wedges around the ham in the baking dish during the last 5-10 minutes. Serves 10 to 23.DOLLY'S BISCUITSIngredients: 2 c. all-purpose flour, plus extra as neededtsp. baking soda 1 tsp. salt 5 Tbsp. lard or vegetable shortening 1 c. buttermilkPreparation: Open StudioVeterans GroupArt GallerySift together the flour, baking soda, baking powder Writers GroupClay Groupand salt into a large bowl. Cut in the lard with a forkor pastry cutter until the mixture forms coarse crumbs. Photography GroupAdd the buttermilk and gently mix with your hands until thoroughly combined. If the doughDaytime and Evening Art Classesis too tacky, add a bit more flour. Knead the dough for 2 minutes. Wrap the dough in plastic wrap and refrigerate until chilled, about 20 minutes. Located two blocks south of the downtown traffic light at Preheat the oven to 450F. Roll the dough out onto a clean, lightly floured surface to 1/2 inch188 S. Tegner. For general information, call 928-684-0483.thick. Using a 2-inch biscuit cutter or an overturned glass, cut out the biscuits. Its okay to188 S. TEGNERWickenburg, AZ reroll the scraps to cut more biscuits.Bake on an ungreased baking sheet until golden brown, 13 to 15 minutes. The biscuits canwickenburgartclub.orgbe wrapped tightly and frozen up to 2 weeks. Makes 2 dozen biscuits.DOLLY PARTON'S WALNUT PIEIngredients: 1 fold-out pie crust3 eggscup sugarcup light corn syrupteaspoon salt ULDRIKSON2 teaspoons vanilla extract 4 tablespoons butter, melted PERFORMANCE HORSES 1cups finely chopped walnuts Whipped cream to garnish Buddyuldriksonhorsemanship.comPreparation:Preheat the oven to 400 degrees. Line a 9-inch pie plate with the thawed crust. 928-231-3053Using a mixer, beat the eggs in a large bowl. Gradually add in the sugar, corn syrup, salt, andBuddy & Kimvanilla, mixing until combined. Add in the melted butter and beat until fully incorporated.Pour the mixture into the pie shell, then evenly sprinkle the walnuts on top. Bake for 10 minutes, then reduce the heat to 300 degrees to bake the pie for an additional 45 minutes. Place an aluminum foil collar around the edge of the crust after 30 minutes. After completely cooled, serve with a dollop of whipped cream.DOLLY PARTON'S STONE SOUPIngredients: Rancho Rio BonitaWickenburg, AZ 2 quarts chicken stock or canned1 small onion, chopped low-sodium broth4 garlic cloves, minced 1 pound russet potatoes, peeled and diced1 smoked ham hockColt Starting Rope & Barrel Horses Consignments 1 (14ounce) can diced tomatoes1 stone, thoroughly cleaned (optional)Lessons Ground Work Horsemanship 1 small head cabbage, coarsely choppedSalt and pepper to taste 1 pound turnips, peeled and diced 2 large carrots, diced 30+ years of experience teaching and Preparation: training all ages and levelsIn a large pot, combine stock, potatoes, tomatoes, cabbage, turnips, carrots, onion, garlic, and the ham hock. Finally, add the stone. Bring the pot to a boil, then reduce heat to low to simmer until vegetables are tender, about 2 hours. Long list of personal and student accomplishments at all levelsRemove the ham hock and pull the meat off the bone. Chop intoinch pieces, then return to the pot. Season with salt and pepper to taste, then serve immediately. Don't eat the stone!ArizonaRealCountry.com April 2022 41"