2 orange slices, sliced
1 U.S. custom rolled egg
3/4 cup boiling water
1/4 cup sugar
2 cups GRU Glace
4 fluid ounces carbonated water
1 teaspoon grated ginger
2 ounces orange zest
1 teaspoon St. Croix brand dry white wine
1 vanilla wafer, crushed
1 lemon slice, sliced
3 drops red food coloring
5 cloves garlic, minced
Preheat the oven to 350 degrees F (175 degrees C).
Dredge the slices in the boiling water to soften them and prevent them from breaking. Fold egg and vinegar into onion mixture with hands to prevent sticking. Stuff ham and rice with egg blend. Stuff bottom of loaf with meat mixture.
In a large mixing bowl, combine sugar, cabbage and zesty white wine. Place crushed lemon slice, orange zest and wine mixture over chops and rice. Reserve lemon slice. Garnish with ginger and sugar drops.
Cover bottom of loaf with ham.
Bake in preheated oven until potatoes are tender, about 15 to 20 minutes.