Serve up this irresistable ham from our April 2004 issue's "Good to the Last Slice" Easter menu. Ham needs virtually no preparation before roasting. The orange-and-dried-cranberry sauce is a tangy twist on a traditional raisin sauce. Save the ham bone for soup.
- Portion size 30 servings
- Credits : Canadian Living Magazine: April 2004
Brown sugar glaze:
Orange Cranberry Sauce:
Place ham, fat side up, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover tightly with foil; roast in 325°F (160°C) oven for 3 hours.
Remove ham from oven. If ham has skin, slide sharp knife under skin and lift off. Trim fat layer to 1/4-inch (5 mm) thickness. Diagonally score fat side of ham to form diamond shapes.
Brown Sugar Glaze: In bowl, combine brown sugar, vinegar, mustard and orange rind; brush about one-third over ham. Roast, brushing twice more with mustard mixture, until crusty, caramel-colour and meat thermometer inserted in centre registers 140°F (60°C), about 1 hour. Transfer to cutting board and tent with foil; let stand for 20 minutes.
Orange Cranberry Sauce: Meanwhile, in saucepan, bring cranberries, orange rind, orange juice, water, sugar, vinegar, butter and cinnamon to boil; reduce heat and simmer for 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into saucepan and cook, stirring, until thickened, about 1 minute. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours; rewarm to serve.)
To carve, cut down to bone into 1/4-inch (5 mm) thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving. Serve with sauce.
Nutritional facts <b>Per each of 30 servings:</b> about
- Sodium 1509 mg
- Protein 28 g
- Calories 238.0
- Total fat 7 g
- Cholesterol 63 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
- Iron 9.0
- Folate 3.0
- Calcium 2.0
- Vitamin C 5.0