| 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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