COCOA CHILI RUB FOR ROAST TURKEY
   1/2 cup olive oil, 1/2 cup unsweetened cocoa powder, 1/4 cup ancho chili powder, 2 tablespoons fresh toasted cumin seed, ground, 1 tablespoon garlic powder, 1 tablespoon ground black pepper, 1 tablespoon cayenne pepper
   Preheat oven to 325 F.
   Remove gizzards and neck from a 14 to 16 pound turkey.   Rinse turkey with cold water. Pat dry. Combine rub ingredients in a small bowl. Spread evenly over and inside the entire turkey. Truss turkey. Place in roasting pan. Cover with foil. Roast turkey for about 3 1/2 hours, to an internal temperature of 175 F, basting every 20 minutes. Remove foil. Roast at 400 F, basting every 15 minutes, until skin is deep golden brown. Remove from oven. Let rest for 15 to 20 minutes before carving.
   (Recipe from Joey Altman for Diageo Chateau & Estate Wines.)

ROAST HAM WITH SPICY CRUMB TOPPING
   Servings: 14
   1 pork leg half, shank portion (about 7 pounds with bone), 10 cloves garlic, 1/2 cup freshly chopped parsley,  1/2 cup dry breadcrumbs,  2 tablespoons Dijon mustard, 1 tablespoon original Tabasco pepper sauce (for the topping), 1 teaspoon dried thyme, 1 teaspoon salt, 2 tablespoons pan drippings, 2 tablespoons flour, 1/4 teaspoon original Tabasco pepper sauce (for the gravy), 2 cups water.
   Prepare crumb topping by combining parsley, breadcrumbs, mustard, Tabasco sauce, thyme and salt in medium bowl until well-blended. Set aside. Preheat oven to 325 F. Place pork in large roasting pan. Insert garlic cloves into meat with small sharp knife, about 2 inches apart and 2 inches deep. Press crumb mixture onto outside of roast. Cook meat about 3 1/2 hours. Roast 32 to 35 minutes per pound, or until a meat thermometer registers 160 F. Cover meat loosely with foil when crumbs are golden brown. Prepare a pan gravy to accompany with Tabasco.