SKI SCHOOL BAR-B-QUE (Submitted by Kent Roberts for the Recipe Contest)

8 lb pork butt or shoulder
Enough Sangria
enough Garlic cloves
Tom's Chipotle Rub or Kansas city steak rub and Chipotle powder
Chineese hot sauce (the one with the rooster on it)
Hickory bbq sauce

In a crock pot...
poke holes with a knife about 3 to 4 inches apart square
Put a clove of garlic in each hole
rub top and sides liberally with rub
Fill crock 1/2 full with sangria
squirt liberally in a checker board 1 in sq pattern with hot chineese sauce
Squirt once around with hot sauce in the sangria
coat with bbq sauce
Cook for 8 hrs on low

servve on bun with hickory horsradish sauce

STRAWBERRY BAKED HAM

This is my favorite way to cook a big ol' ham. If you don't have any homemade strawberry wine, use Boone's Farm brand.

One 5 to 6-lb. smoked ham
1 cup fresh strawberries-halved
1 1/2 cup strawberry wine
1 1/2 cup water
2 Tbsp. creole mustard

Preheat oven to 350 degrees. Place the ham in large roaster and place the strawberries over the surface of the ham. Mix the remaining ingredients and pour over the top of the ham. Bake for 1 hour, basting every 20 minutes.
When ham has finished cooking, allow to cool some then slice. Serve with:

STRAWBERRY SAUCE
1 pint fresh whole strawberries
1/2 cup sugar
1 tsp. ground cinnamon
1/2 cup water
1/2 cup strawberry wine

Mix all ingredients together in pan and cook over low heat until thickened, will take an hour or two. Stir occasionally, and when sauce thickens enough for your desired taste, mash just a little with a potato masher. Will keep in refrigerator for several weeks. That is if it lasts that long. Worth the effort.

"I cook with wine. Sometimes I even add it to the food."~W. C. Fields