| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Citrus, Meats | 32 | Servings | |
INGREDIENTS
| 8 | lb | Ready-to-eat boneless lean |
| ham | ||
| 3 | Grapefruit, divided use | |
| 1 | c | Dry white wine |
| 6 | T | Honey |
| 1 | T | Cornstarch |
| 1/2 | c | Water |
INSTRUCTIONS
Ready in 2+1/2 hours. Bittersweet grapefruit combines well with the honey and salty ham. Preheat the oven to 325F. Remove any visible fat/jelly from the ham. Place on a trivet in a roasting pan. Bake for 90 minutes. Remove from the oven. Score into diamonds. Squeeze the juice from two of the grapefruit and combine it with the wine and honey. Pour over the ham and return the meat to the oven. Bake for 40 minutes, pasting every 10 minutes. While ham is cooking, peel and section the remaining grapefruit, discarding as much pith and skin as possible. Remove ham from oven and transfer to a platter for serving. Put the roasting pan on the stove over low heat. Combine the cornstarch and water. Add this liquid to the liquid in the pan. Cook, stirring constantly, until the liquid thickens and boils. Pour it over the ham. Garnish with grapefruit sections. Feeds 16 to 32. Makes 32 four-ounce portions, each 174 cals, 6g total fat, 31%cff [2g Sat fat; 53mg cholesterol; 1623mg sodium; 0.3g fiber] BOOK: Eating Meat & Staying Healthy, Josephine Bacon (1987 Barrons) ISBN 0-8120-5865-8 MAIL: kitpath@earthlink.net 1999-Jan Recipe by: Josephine Bacon Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 09, 1999, converted by MM_Buster v2.0l.
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