| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | 1 | Servings | ||
INGREDIENTS
| 1 | Smithfield fully-cooked Ham | |
| 1 1/2 | c | Light Brown Sugar |
| 3 | oz | (1/2 of a 6 oz can) Frozen Orange Juice Concentrate (undiluted) |
| 1 | ts | Cinnamon |
| 1/8 | ts | Mace |
INSTRUCTIONS
BASTED Report back on my post on Ellen Court's request for Ham bastes... I got a great deal on a Smithfield fully-cooked Ham and (basically) followed my butchers advice: I baked it (uncovered) at 325@F for two hours in a foil lined pan... Drained all fat and juices from the pan... Then basted it. Return to oven for 1 hour, basting with pan juices every 20 minutes... It is *Fantastic* !!!!!!! The baste caramelized like an orange Toffee and the ham is so tender you can flake it like a piece of salmon... I'm interested in trying this with Marischino Cherry Juice and Sour Cherry Preserves (preferrably Greek of Lebanese)... Posted to FOODWINE Digest 13 Dec 96 From: Mike <cyberh@HIC.NET> Date: Fri, 13 Dec 1996 14:32:26 -0600
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