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Baked Ham

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CATEGORY CUISINE TAG YIELD
Meats Cklive16 1 servings

INGREDIENTS

1 Ready-to-eat ham; bone in, no water
; added (about 7 or 8
; pounds for a half a
; ham)
2 c Water or chicken stock; up to 3
1/4 c White wine
1/2 c Dijon mustard
1/4 c Orange marmalade
1/4 c Brown sugar
2 tb Dark rum
2 tb Cider vinegar
1/4 c Cornmeal; (helps glaze stick
; to ham)

INSTRUCTIONS

GLAZE
Preheat oven to 300 degrees. Cut away fat from ham, leaving about
1/4-inch fat all around. Remove any tough skin. Score fat in a
diamond pattern with a sharp knife, being careful not o cut into the
meat of the ham. Place ham, fattier side up, in a roasting pan and
roast on a middle rack of the oven. A good roasting guideline is
about 15 minutes per pound with the final internal temperature at
about 140 degrees.
While the ham is roasting, mix together all the ingredients for the
glaze. About halfway through the roasting time, increase the
temperature to 350 degrees and begin brushing the ham with the glaze,
repeating about every 15 minutes. If the sugar starts to burn the
bottom of the pan, keep adding stock or water.
When the ham is finished, remove to a cutting board and let rest for
15 minutes before carving. If you'd like, deglaze the pan with a
little white wine and add the remaining stock of water. Reduce to
make a sauce. Alternatively, just serve the ham with a nice selection
of mustards and chutneys.
Yield: 1 half ham
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9304
Converted by MM_Buster v2.0l.

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