| 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
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”