- Prep time 15 minutes
- Total time 5 hours
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Place ham in large saucepan with lid. Add celery, onion, carrot, bay leaves and peppercorns. Cover ham with cold water and bring to boil over medium heat. Reduce heat to low and cook, covered, for 2 1/2 hours. Toward the end of cooking time, preheat oven to 350°F. Remove ham from saucepan, reserving cooking liquid, and place fat side up on rack in roasting pan. Add 2 cups ham cooking liquid to roasting pan; reserve remaining cooking liquid. Cover ham directly with foil; bake for 30 minutes.
Meanwhile, in small saucepan over medium heat, stir together 1/2 cup of the reserved cooking liquid, the brown sugar, marmalade, dry mustard and ginger. Bring to boil; reduce heat and simmer, whisking often, until sauce has thickened slightly, about 5 minutes. Stir in rum and pepper; let cool.
Remove foil from ham and brush with glaze. Bake, uncovered, brushing ham with glaze every 10 minutes, for 1 hour.
Transfer ham to serving plate garnished with fresh herbs, if desired. In gravy dish, stir together any remaining glaze and sieved cooking liquid. Serve with sliced ham. (Make-ahead: Sliced ham can be stored in airtight container and frozen for up to 3 months.)
Nutritional facts PER EACH OF 10 SERVINGS about
- Iron 6.7 mg
- Fibre 0 g
- Sodium 3,500 mg
- Sugars 12 g
- Protein 110 g
- Calories 600
- Total fat 13 g
- Cholesterol 305 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
