| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Bone-in ready-to-eat smoked |
|
|
ham allowed to stand at |
|
|
room 12 to 14 |
|
|
temperature |
|
|
for 2 hours |
| 2 |
c |
Cider |
| 1 |
c |
Packed light brown sugar |
| 2 |
t |
Prepared mustard |
| 1 1/2 |
c |
Fresh bread crumbs |
| 1 |
pn |
Ground cloves |
| 1/2 |
c |
Raisins |
|
|
Freshly grated nutmeg, to |
|
|
taste |
| 1 |
T |
Cornstarch mixed with 1 |
|
|
tablespoon cider |
|
|
Salt and freshly ground |
|
|
pepper |
INSTRUCTIONS
Preheat oven to 325 degrees F. Insert meat thermometer into center of
ham without touching bone. Place ham on rack in roasting pan and brush
all over with cider. Transfer to oven and roast, basting every 20
minutes with cider, for a total cooking time of 12 to 15 minutes per
pound or until the meat thermometer registers 140 degrees F. In a
bowl combine brown sugar, mustard, bread crumbs and ground cloves.
About a 1/2 hour before the ham is done firmly pat the sugar mixture
over the top of the ham and continue to roast. When ham is done,
transfer to a carving board and allow to rest for 15 minutes. Transfer
roasting pan to stove top, heat over moderately high heat and deglaze
with the remaining cider. With a wooden spoon scrape up any browned
bits from bottom of roasting pan. Add the raisins and nutmeg and
simmer for 5 minutes. Whisk in cornstarch mixture, return to a simmer
and stir until thickened. Adjust seasoning with salt and pepper, if
necessary. Carve ham and serve. Yield: 6 to 8 servings NOTES :
Cooking Live Recipe by: Cooking Live Show #CL8850 Posted to MC-Recipe
Digest V1 #545 by Angele Freeman <jfreeman@netusa1.net> on Apr 3, 1997
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