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CATEGORY CUISINE TAG YIELD
Main dish, Sauces 16 Servings

INGREDIENTS

4 lb Ham, boneless and fully
cooked
3 c Rhubarb, fresh OR 16-oz
frozen cut rhubarb
1 1/4 c Sugar
1/3 c Orange juice
2 t Orange peel, grated
3/4 t Dry mustard
1 Cinnamon sticks

INSTRUCTIONS

Do not preheat oven.  Place ham, straight from the refrigerator, on a
rack in a shallow roasting pan. Add 1/2 cup water. Insert a meat
thermometer into the thickest part of the ham. Cover the pan tightly
with aluminum foil, leaving the thermometer dial exposed. Roast in a
325 oven until thermometer registers 135 degrees, about 19-23 minutes
per pound.  Meanwhile, combine rhubarb, sugar, orange juice, orange
peel, dry  mustard and cinnamon stick in a large saucepan. Bring to a
boil.  Reduce heat to medium and cook, uncovered, about 15 minutes,
stirring  occasionally. Remove cinnamon stick.  Remove aluminum foil
from ham and spoon a small amount of sauce over  the ham 15 minutes
before end of cooking time. Remove ham when meat  thermometer registers
135 degrees. Allow ham to stand, covered, about  10 minutes, or until
the thermometer registers 140^. Serve remaining  sauce with ham. Makes
2 1/4    cups sauce.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 211
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 81.6mg
Sodium: 1267.4mg
Potassium: 404.3mg
Carbohydrates: 19.7g
Fiber: <1g
Sugar: 18g
Protein: 20.1g


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