| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
Servings |
INGREDIENTS
| 1 |
|
6 pound cooked ham; shank or butt end OR |
|
|
(6 to 8) |
| 1 |
|
5 pound cooked ham; boneless |
| 1 |
c |
Maple syrup; OR |
| 3/4 |
c |
Pancake syrup; maple-flavored |
| 2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Dry mustard |
| 1 |
c |
Water |
| 2 |
ts |
Worcestershire sauce |
INSTRUCTIONS
Heat oven to 325 degrees F. Have ready a foil-lined shallow roasting pan
fitted with a rack. Place ham on rack and bake about 1 hour. Pour juices
into a 1 quart saucepan and place in freezer about 10 minutes to cool (so
fat congeals). Pour syrup over ham and return to oven. Bake 1/2 hour
longer, basting once with syrup from pan. Meanwhile remove saucepan from
freezer. Skim off and discard fat. Whisk in flour and mustard until
smooth. Whisk in water and Worcestershire sauce. Increase oven temperature
to 375 degree and baste ham with drippings in pan. Bake about 15 minutes
longer until meat thermometer inserted in thickest part of meat, not
touching the bone, registers 140 degree F. Remove ham to cutting board. Let
stand 15 minutes before carving. Add drippings from roasting pan to
saucepan. Bring to a boil over medium heat, whisking often. Boil gently 2
to 3 minutes until thickened. Pour into gravy boat. Makes 8 servings ham
with leftovers. Per 4 ounce serving ham and 3 tablespoon gravy: 310 cal, 26
g pro, 26 g car, 10 g fat, 67 mg chol, 1,719 mg sod.
Source: Cooking from Quilt Country by Marcia Adams
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