In order to cut down the cooking time ribs can be partially cooked in water, drained and then spit-cooked. FIRE NOTE: As always for spit cookery, the fire will be deeper than for grilling, and placed towards back of firebox or in a circle. Drip pan must be used to catch dripping fat and so prevent flare-ups. SPIT ROASTED HAMS Use uncooked or ready-to-eat whole hams. If boneless be sure to remove the covering andsecurethe meat thoroughly with heavy twine at 1 to 2-inch intervals, or the ham will ‘‘ynroll’* during cooking. It’s better to cut a large ham in half, so that flavor and heat penetrate readily. Cutting makes it easier to balance on the spit, too. The butt end should be placed slightly off centre to make for better balance. You can add additional flavor when cooking hams by using wood chips. Remove the heavy rind of hams and score the fat with sharp knife to make a diamond pattern. Balance the ham on spit. Insert meat thermometer. Approximate timings: Uncooked Ham, allow about 25 minutes per pound. Ready-to-Eat Ham, allow about 10 minutes per pound. GLAZE: About 10 to 15 minutes before cooking time is completed, brush ham with favorite glaze. SPIT-ROASTED SALMON Remove head from cleaned fish. Lace the body cavity tightly using metal skewers and heavy twine. Tie twine at l-inch intervals around body of fish. Place on spit and adjust balance, Secure spit forks tightly. Brush with melted butter or salad oil throughtout cooking period. Cook 30 to 60 minutes, depending on size of fish. It’s done when meat flakes easily with a fork. Do not overcook. CHICKEN Tender, plump broiler birds are used. If you buy tiny broilers plan on 1 per person. Large broilers will serve two people. Sprinkle some herbs inside cavity for extra flavor, if desired. TO PLACE BIRD ON THE SPIT: Place holding fork on tines towards point; insert rod through bird. Push tines firmly into breast meat. Tie wings by using heavy cord 24 inches long. Start cord at back, loop around each wing tip, making slip knots so wings won’t straighten out. Tie in centre, leaving equal ends of cord. Take an 18-inch piece of cord and loop around chicken’s tail, then bring around the legs and spit rod and tie tightly so that bird is held securely on spit. Pull cords together and tie tightly to make a neatly packaged bird. If birds are tiny several can be baked at one time on the spit. Secure each one as suggested. Cook about 30 minutes to 1 hour, or until leg joint moves freely. Brush birds with salad oil or melted butter to brown evenly and to hold the seasonings you may wish to use; salt, pepper and paprika. Melted butter mixed with white wine, salt and paprika makes an excellent basting sauce that flavors and glazes the chicken nicely. For other suitable sauces, see section on MARINADES and SAUCES, SPIT-ROASTED ORANGE DUCKLING 1 (5-pound) duckling 1 stalk celery 3 sprigs parsley 1 small onion, quartered 1/2 small orange with skin, cut up Salt and pepper 3 oranges 1/2 cup vinegar Sprig of rosemary Sprig of fresh tarragon 1/4 cup light brown sugar 1 tablespoon mustard Remove pin feathers, excess and skin of duck, and rinse. Salt and pepper the cavity and place in it the celery (with leaves), parsley, onion and orange. Truss securely with skewers and string. Insert the spit rod through the duck and secure it firmly in position by inserting the holding forks into the duck at either end. TO MAKE ORANGE SAUCE: Peel the thin outer rind from 1 orange, Squeeze juice from other 2. Add rind and juice to the vinegar with the tarragon, brown sugar, and mustard. If fresh tarragon and rosemary aren’t available, use tarragon vinegar and dried rosemary. Heat almost to the boiling point, but do not boil. Keep hot for 5 minutes, then strain and use. Line drip pan with metal foil. Place the spitted duck in position and set in motion. Baste duck every 15 minutes with Orange sauce, using a bulb-type baster or brush. Roast 2 hours in all. When duck is done, remove to a hot platter. Remove foil- lined drip pan and skim fat from drippings. Pour into a saucepan, Add remaining orange sauce, Remove white membrane from remaining peeled orange and slice orange to be added to sauce just before serving. Simmer the juices until sauce is slightly thickened, Add salt. SPIT-ROASTED TURKEY A small turkey, 9 to 12 pounds eviscerated weight, is best for spit roasting, since it fits and balances most easily. It is easiest to do without stuffing, but if stuffed, be sure to sew or skewer openings tightly. Neck should be cut off and skin smoothly secured to back. Truss with strong wet string. Insert spit through the opening at the tail end and bring it out through the skin just above the breast. Force the holding prongs into the thick flesh of the legs at one end and into the meat of the breast at the other, pushing them in firmly. Have turkey ready on the spit and test revolving it before building fire. Brush with Herb Flavored Wine Sauce and set to one side. Build a medium hot fire and prepare a foil pan to catch drippings. When the fire is ready, place the turkey in position and set the spit revolving. Brush with the sauce every 10 or 15 minutes and roast about 8 hours. When the leg and thigh joint moves easily or when a meat thermometer inserted in the thickest part of the breast reaches 190 deg. F., the turkey is done. The drippings may be added to remaining sauceand served with the turkey. If the turkey tends to brown too deeply, or there is danger of burning, stop the spit, place foil around turkey quickly, crimping edges together to hold it, and continue roasting, remove foil when fire dies down. More briquets may be added as needed, to keep the fire at a steady heat. HERB FLAVORED WINE SAUCE Crush a small clove of garlic in a small saucepan. Add a few sprigs of fresh tarragon, thyme and rosemary, bruising them with garlic. Pour on 1 cup dry white wine, rose or sherry and add 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, a dash of Tabasco. Add 1/4 pound butter and heat but do not boil. Steep ingredients for about 10 minutes, strain and use.