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Orange Currant Glazed Ham




Source of Recipe


Internet


List of Ingredients




1 14-pound fully cooked smoked whole ham
1/2 cup red currant jelly
1 tablespoon grated orange peel
1/4 teaspoon ground allspice
Cranberry-Orange Sauce (see below)
Mustard Sauce (see below)
green grapes and parsley for garnish

1. Remove skin and trim some fat from whole ham, leaving about 1/4 inch fat
covering.

2. Place ham on rack in large roasting pan (17" by 11 1/2"). Insert meat
thermometer into center of ham, being careful that pointed end of thermometer
does not touch bone. Bake ham in 325 degrees F oven 2 1/2 hours.

3. After ham has baked 2 1/2 hours, prepare glaze: In small saucepan over
medium- high heat, heat currant jelly, orange peel, and allspice to boiling; boil 2
minutes. Brush ham with some glaze. Bake ham 30 minutes to 1 hour longer,
brushing occasionally with remaining glaze until thermometer reaches 140
degrees F (15 to 18 minutes per pound total cooking time).

4. Meanwhile, prepare Cranberry-Orange Sauce and Mustard Sauce.

5. When ham is done, place on large platter; let stand 20 minutes for easier
slicing.

6. Garnish platter with grapes and parsley. Serve ham with sauces.

Each serving of ham without sauces: About 235 calories, 13 g fat, 65 mg
cholesterol, 1865 mg sodium.

CRANBERRY-ORANGE SAUCE:
Grate peel from 2 large oranges. Cut white pith from oranges. Holding oranges
over 3-quart saucepan to catch juice, cut sections from oranges between membrane,
removing sections to plate as you cut. Chop sections; set aside. To same saucepan,
add one 12-ounce bag cranberries (3 cups), 1 1/4 cups cranberry-juice cocktail, 1
cup sugar, 1/2 cup dark seedless raisins, and 1/4 teaspoon ground cloves; over
high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 15 minutes,
stirring occasionally until mixture thickens and cranberries pop. Stir in chopped
oranges and grated peel. Serve sauce warm or cover and refrigerate to serve cold.
Makes about 3 1/2 cups.

MUSTARD SAUCE:
In medium bowl, stir together one 16-ounce container sour cream, 1/2 cup Dijon
mustard with seeds, and 1 tablespoon prepared white horseradish. Cover
sauce and refrigerate if not serving right away. Makes about 2 1/4 cups.



Recipe