| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbara2 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dijon mustard |
| 1/2 |
c |
Brown sugar |
| 2 |
tb |
Marjoram |
| 3 |
tb |
Frozen orange juice concentrate |
| 1 |
ts |
Pepper |
| 2 |
ts |
Minced garlic |
| 1 |
|
Fully cooked ham; (8-10 lb) |
| 1 |
c |
Orange juice |
| 2 1/2 |
c |
Madeira |
| 2 |
tb |
Chopped fresh marjoram |
INSTRUCTIONS
Combine first six ingredients. Place trimmed ham in foil lined roasting
pan. Score ham to make diamond pattern. Pour orange juice and Madeira into
pan. Bake ham until heated through, about 45 minutes, at 400 degrees.
Remove ham from oven and spread with mustard mixture. Increase oven
temperature to 450 degrees and bake ham until golden, about 40 minutes.
Skim fat from pan and discard. Heat pan juices and add fresh marjoram.
Season with salt and pepper. Serve with ham. Yield: 8 servings.
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Converted by MM_Buster v2.0l.
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