| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Meats, Net robin |
8 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 2 |
lb |
Lean ham; cooked |
| 1/2 |
c |
Frozen orange juice |
|
|
Concentrate; thawed |
| 1/4 |
c |
;water |
| 3 |
tb |
Brown sugar |
| 2 |
ts |
White wine vinegar |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Orange rind; grated |
| 1/4 |
ts |
Ground ginger |
INSTRUCTIONS
: Whole cloves
: Orange slices; for garnish
Make 1/4-inch deep cuts in ham in a diamond design. Combine juice
concentrate and next 6 ingredients in a shallow dish or large heavy-duty
zip-top plastic bag; add ham. Cover or seal bag, and chill at least 8
hours, turning ham occasionally. Remove ham from marinade, reserving 1/2
cup marinade.
Place ham on a rack coated with vegetable cooking spray in a roasting pan;
stud with cloves, and brush with reserved marinade. Bake covered at 325
degrees F. for 1-1/2 hours or until a meat thermometer inserted in thickest
portion registers 140 degrees, basting occasionally with marinade. Remove
cloves from ham before slicing. Garnish if desired. Makes 8 (2 oz) slices.
Per serving: Calories 248. Source: Southern Living, Low-Fat Recipes.
January 1997 Delphi Net Robin.
Shared and MM by Judi M. Phelps. jphelps@slip.net, jphelps@best.com, or
juphelps@delphi.com
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 23, 1998
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