Baked Ham With Cumberland Sauce

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Worrall tho, Worrall1	1	Servings

INGREDIENTS

1		Unsmoked green ham on the
		bone
4		Cloves
1		Onion
1		Bay leaf
		A pinch of thyme
2		Chillies
2		Carrots
1		Stick celery
15		Cloves
4	t	Soft brown sugar, 4 to 5
2	T	Orange juice
3	oz	Butter
1		Pinches cinnamon
		Grating of nutmeg
4	T	Dijon mustard
4	T	Red currant jelly
1	t	Ground ginger
1/2		Orange, juice of
1		Orange, rind of
1		Lemon, rind of
1	t	Dry mustard
4	T	Port

INSTRUCTIONS

Green hams are very salty and therefore they need to be soaked
overnight and drained several times so that fresh water can wash away
more of the salt. They then need to be boiled for 1 hour, skimming  off
the salt residue with a ladle every so often.  After 1 hour, stick the
bay leaf to the onion with a clove and add it  to the water along with
the thyme, chillies, the rest of the cloves,  carrots and celery. Cook
for 2 1/2 hours.  Take the ham out of the water very carefully and
place it onto an  oiled sheet of tin foil, fold the edges around the
ham and leave  enough room at one end so that the foil will go over the
top of the  ham as well. Do not crush the foil too tightly around the
ham as this  will slow down the cooking time. When ready, put the ham
in a baking  tray and into a hot oven for 2 1/2 hours.  Remove the ham
and fold back the foil. Take the rind rind off the  outside of the ham
with a knife. Using a small knife, slash the back  of the ham with
diagonal lines right to left then left to right to  give lots of
diamond shapes. Into the corners where two lines meet,  stick a clove.
Using a blender mix the sugar, orange juice, butter, cinnamon, nutmeg
and Dijon mustard. Whisk until they form a smooth paste. Spread the
paste over the back of the ham covering all surfaces. Return the ham,
uncovered,to the oven to baste for 1/2 hour. Keep basting every 5-10
minutes, i.e. scooping the sauce over the top of the ham again.  Remove
the ham from the oven after 1/2 hour and garnish with a sliced  orange
and bay leaf.  Blanche the orange and lemon rind for a few minutes then
blend  together with the other sauce ingredients and serve with the
ham.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1431 Calories From Fat: 755 Total Fat: 85.8g Cholesterol: 428.4mg Sodium: 1170.9mg Potassium: 2828.9mg Carbohydrates: 76.7g Fiber: 11.2g Sugar: 47.4g Protein: 92.2g