| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 1 |
|
Half; (shank end) of a |
|
|
; fully cooked cured |
|
|
; ham (7 to 8 pound) |
| 1/3 |
c |
Chopped preserved ginger in syrup |
| 3 |
tb |
Firmly packed brown sugar |
| 3 |
tb |
Dark rum |
|
|
Parsley sprigs for garnish if desired |
INSTRUCTIONS
If the ham comes with the skin still attached, remove most of it with a
sharp knife, leaving a layer of fat and a collar of skin around the shank
bone. Trim the fat, leaving a layer about 1/3-inch thick, and score the
layer remaining into diamonds. Bake the ham on a rack in a roasting pan in
a preheated 350 degree oven for 55 minutes. In a blender blend together the
ginger, the brown sugar, and the rum, spoon the glaze over the ham,
spreading it, and bake the ham for 30 to 35 minutes more, or until the
glaze is brown and bubbly. Transfer the ham to a platter, garnish the
platter with the parsley, and let the ham stand for 15 minutes before
carving.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 251 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 40g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
2 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9363
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”