| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | 12-14 lb fully cooked ham | |
| 1 | c | Brown sugar |
| 1 | c | Dry red wine |
| 4 | t | Grated orange rind |
| 1 | t | Ground allspice |
| 1 | t | Ground cloves |
INSTRUCTIONS
Carefully remove rind from ham with sharp knife. Score ham fat in diamond pattern. Place ham in shallow roasting pan. Combine brown sugar, wine, orange rind and spices in a small saucepan. Bring to boiling; simmer 5 min. Heat oven to 325*. Drizzle half the wine syrup over ham. Bake, basting frequently with remaining syrup, until meat thermometer registers 130* F, allowing about 14-17 min per pound. Remove ham from oven. Transfer ham to heated platter. Garnish with cranberry relish in orange cups, if desired. Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 11, 1997
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“You can spurn God’s love for only so long”
Nutrition (calculated from recipe ingredients)
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Calories: 1122
Calories From Fat: 161
Total Fat: 17.9g
Cholesterol: 58.8mg
Sodium: 1134mg
Potassium: 729.6mg
Carbohydrates: 222.9g
Fiber: 1.2g
Sugar: 215.2g
Protein: 14.4g