WILD DOUGH (1 hour)

1. Make your dough by mixing the sourdough starter, flour and salt together (adding a bit of flour at a time until it takes shape but is still a little sticky) and knead the dough for about 30 seconds.

2. Place the dough in lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550 degrees after you finish making your pizza dough)

Rum Ham (3½ hours)

1. Remove stems and halve brussel sprouts.

2. Remove netting from the Smoked Pork Shoulder. Diagonally score the ham with a knife, and insert whole cloves.

3. In a large roasting pan insert a rack, add the ham, thyme and water. Bake @375° F. for 2 hours.

4. Make rum glaze by mixing together spiced rum, brown sugar, cinnamon, nutmeg, cherry syrup, salt and pepper.

5. Add the brussel sprouts to the roasting pan, and pour half of the glaze onto the ham. Bake for another 30 minutes.

6. Stir the brussel sprouts, pour the remaining glaze on the ham and cook for another 30 minutes.

7. Remove ham from oven (ensure internal temperature is 145° F.) and let rest for 30 minutes. Slice ham into thin 1" x ¼" strips. Remove brussel sprouts.

8. Remove stems from cocktail cherries and halve.

Dijon Rum Sauce (10 min)

1. Strain liquid from roasting pan into a pot and bring to a boil. Mix cornstarch and cold water together, then add to pot. Bring to a boil and reduce until desired consistency.

PIZZA (8-10 min)

1. Preheat oven to 550 degrees F. with baking steel or pizza stone inside the oven for 1 hour.

2. Grate mozzarella cheese.

3. Flour surface and roll out the dough. Put a floured pizza peel underneath the dough. Add sauce, cheese, and toppings. Pat down the toppings before putting into the oven.

4. Bake pizza in the oven at 550 degrees F. for 8-10 minutes.

5. Remove pizza from oven with pizza peel and let cool for 5 minutes.