| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Main dish |
16 |
Servings |
INGREDIENTS
| 4 |
lb |
Ham, boneless and fully cooked |
| 3 |
c |
Rhubarb, fresh OR 16-oz frozen cut rhubarb |
| 1 1/4 |
c |
Sugar |
| 1/3 |
c |
Orange juice |
| 2 |
ts |
Orange peel; grated |
| 3/4 |
ts |
Dry mustard |
| 1 |
|
Cinnamon sticks |
INSTRUCTIONS
Do not preheat oven. Place ham, straight from the refrigerator, on a rack
in a shallow roasting pan. Add 1/2 cup water. Insert a meat thermometer
into the thickest part of the ham. Cover the pan tightly with aluminum
foil, leaving the thermometer dial exposed. Roast in a 325 oven until
thermometer registers 135 degrees, about 19-23 minutes per pound.
Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard
and cinnamon stick in a large saucepan. Bring to a boil. Reduce heat to
medium and cook, uncovered, about 15 minutes, stirring occasionally. Remove
cinnamon stick.
Remove aluminum foil from ham and spoon a small amount of sauce over the
ham 15 minutes before end of cooking time. Remove ham when meat thermometer
registers 135 degrees. Allow ham to stand, covered, about 10 minutes, or
until the thermometer registers 140^. Serve remaining sauce with ham. Makes
2 1/4 cups sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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