| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork, Meats, Net robin | 8 | Servings | |
INGREDIENTS
| -JUDI M. PHELPS | ||
| 2 | lb | Lean ham; cooked |
| 1/2 | c | Frozen orange juice |
| Concentrate; thawed | ||
| 1/4 | c | ;water |
| 3 | tb | Brown sugar |
| 2 | ts | White wine vinegar |
| 1 | ts | Dry mustard |
| 1/2 | ts | Orange rind; grated |
| 1/4 | ts | Ground ginger |
INSTRUCTIONS
: Whole cloves : Orange slices; for garnish Make 1/4-inch deep cuts in ham in a diamond design. Combine juice concentrate and next 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add ham. Cover or seal bag, and chill at least 8 hours, turning ham occasionally. Remove ham from marinade, reserving 1/2 cup marinade. Place ham on a rack coated with vegetable cooking spray in a roasting pan; stud with cloves, and brush with reserved marinade. Bake covered at 325 degrees F. for 1-1/2 hours or until a meat thermometer inserted in thickest portion registers 140 degrees, basting occasionally with marinade. Remove cloves from ham before slicing. Garnish if desired. Makes 8 (2 oz) slices. Per serving: Calories 248. Source: Southern Living, Low-Fat Recipes. January 1997 Delphi Net Robin. Shared and MM by Judi M. Phelps. jphelps@slip.net, jphelps@best.com, or juphelps@delphi.com Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 23, 1998
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