| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
6-7 lb uncooked ham (we use bone in) |
|
|
Cloves |
| 2 1/2 |
c |
Firmly packed brown sugar, divided |
| 1 1/2 |
c |
Cranbery juice cocktail |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Cider vinegar |
| 1 |
tb |
All-purpose flour, plus |
| 1 1/2 |
ts |
All purpose flour |
| 3 |
tb |
Prepared mustard |
| 3 |
tb |
Butter or margarine |
| 2 |
|
Oranges sliced (up to 3) |
| 6 |
|
Marachhino cherries halved, about |
INSTRUCTIONS
Remove skin from ham; place fat side up, score fat in a diamond design, and
stud with cloves. Place ham, fat side up, on a rack in a shallow roasting
pan. Insert meat therm. making certain thermometer does not touch bone.
Bake 350 for 2 1/2 hrs. Ham is done when thermometer registers 160 F.
(about 18 - 20 minutes per pound)
Combine 1/2 cup of brown sugar and the next 6 ingredients in saucepan, mix
well. Bring to boil, and cook 1 minute after boiling begins.
Coat exposed portion of ham with remaining 2 cups of brown sugar. Place
orange slices on ham, secure with wooden toothpick. leave tip of toothpick
exposed. Place cherry half on pick.
Pour hot cranberry mixture slowly over ham. Bake additional 1/2 hr or till
thermometer reaches 160
Note a larger or smaller ham can be used, keeping in mind the baking time
18 - 20 min. per lb. and using thermometer as directed above Posted to TNT
~ Prodigy's Recipe Exchange Newsletter by Marina
<thecollector@worldnet.att.net> on Mar 21, 1997
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