| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive18, Pdate |
1 |
Servings |
INGREDIENTS
| 1 |
|
Half, shank end of a |
|
|
fully cooked cured |
|
|
ham 7 to 8 pound |
| 1/3 |
c |
Chopped preserved ginger in |
|
|
syrup |
| 3 |
T |
Firmly packed brown sugar |
| 3 |
T |
Dark rum |
|
|
Parsley sprigs for garnish |
|
|
if desired |
| 1 |
|
Other Carbohydrates |
INSTRUCTIONS
2
If the ham comes with the skin still attached, remove most of it with
a sharp knife, leaving a layer of fat and a collar of skin around the
shank bone. Trim the fat, leaving a layer about 1/3-inch thick, and
score the layer remaining into diamonds. Bake the ham on a rack in a
roasting pan in a preheated 350 degree oven for 55 minutes. In a
blender blend together the ginger, the brown sugar, and the rum, spoon
the glaze over the ham, spreading it, and bake the ham for 30 to 35
minutes more, or until the glaze is brown and bubbly. Transfer the ham
to a platter, garnish the platter with the parsley, and let the ham
stand for 15 minutes before carving. Yield: 8 servings Converted by
MC_Buster. Per serving: 251 Calories (kcal); 0g Total Fat; (0%
calories from fat); 0g Protein; 40g Carbohydrate; 0mg Cholesterol;
16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 0 Fat; Recipe by: COOKING LIVE SHOW #CL9363 Converted by
MM_Buster v2.0n.
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“You’re never too old for God”