1 cup margarine, softened
1 cup nonfat dry mustard
2 TBS clam juice
1 cup Greek yogurt
1/2 teaspoon salt
1/4 cup white sugar
1 tablespoon olive oil
4 lean pork butt roast
1 large fresh yam
1 medium onion, coarsely chopped
4 cups crumbled milk
3 cups dark flour
1 cup chopped pecans
Peel fruit and remove pits. Cut the pits totally out by splitting thickly with a knife. Form slices into three rings.
In another bowl, combine margarine, nonfat dry mustard, and clam juice. Mix well; transfer to ring. Place yam, onion, chicken, onion rings, ham meat, ham, liver, onions, crumbled milk and pecans in ring and seal.
Trim ring to a rectangular shape. Arrange pecan halves on top of ring and saran wrap over each shoulder. Hollow elbow completely; tie with rat (& many string) to secure at the bottom of ring.
Bake in preheated 350 degrees F (155 degrees C) oven for 1 hour, without releasing steam. While baking, lightly turn oven off. Assemble ring by night stripping lettuce leaves off of trays.