| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | Easter, Meats | 12 | Servings |
INGREDIENTS
| 8 | lb | Semi-boneless ready to serve |
| ham | ||
| 15 | Whole cloves | |
| 3 | c | Orange juice |
| 1 | c | White wine |
| Grated rind of 1 orange | ||
| 2 | T | Honey |
| 1 | t | Ginger |
| 1 | t | Dry mustard |
| 1 1/2 | urs, basting occasionally. Combine reserved liquid honey |
INSTRUCTIONS
Trim skin and excess fat from ham, leaving about 1/4 inch covering of fat over ham. Insert cloves into fat side of ham; place in roasting pan, fat side up. Combine orange juice, wine and orange rind; set 1/2 cup aside and pour remaining mixture over ham. Set roasting pan on top of stove and bring liquid to boil, then place in 325øF oven for ginger and mustard; stir until smooth. Pour over ham and bake for 30 minutes, basting occasionally. Makes about 12 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook. Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 4.9mg
Sodium: 96.3mg
Potassium: 186.7mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 8.9g
Protein: 1.7g