| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | Meats, Easter | 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 | tb | Honey |
| 1 | ts | Ginger |
| 1 | ts | Dry mustard |
INSTRUCTIONS
1. 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. 2. 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 325°F oven for 1 1/2 hours, basting occasionally. 3. Combine reserved liquid, honey, 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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