Orange-baked Ham Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
2 lbs: Lean ham, cooked
1/2 cup: Frozen orange juice,
Concentrate, thawed
1/4 cup: , water
3 tbsp: Brown sugar,
2 tsp: White wine vinegar,
1 tsp: Dry mustard,
1/2 tsp: Orange rind, grated
1/4 tsp: Ground ginger,
Directions:
: Whole cloves
: Orange slices; for garnish
Make 1/4-inch deep cuts in ham in a diamond design. Combine juice
concentrate and next 6 ingredients in a shallow dish or large
heavy-duty zip-top plastic bag; add ham. Cover or seal bag, and chill
at least 8 hours, turning ham occasionally. Remove ham from
marinade, reserving 1/2 cup marinade.
Place ham on a rack coated with vegetable cooking spray in a roasting
pan; stud with cloves, and brush with reserved marinade. Bake covered
at 325 degrees F. for 1-1/2 hours or until a meat thermometer
inserted in thickest portion registers 140 degrees, basting
occasionally with marinade. Remove cloves from ham before slicing.
Garnish if desired. Makes 8 (2 oz) slices.
Per serving: Calories 248. Source: Southern Living, Low-Fat
Recipes.
January 1997 Delphi Net Robin.
Shared and MM by Judi M. Phelps. jphelps@slip.net, jphelps@best.com,
or juphelps@delphi.com
Source from luhu.jp
: Orange slices; for garnish
Make 1/4-inch deep cuts in ham in a diamond design. Combine juice
concentrate and next 6 ingredients in a shallow dish or large
heavy-duty zip-top plastic bag; add ham. Cover or seal bag, and chill
at least 8 hours, turning ham occasionally. Remove ham from
marinade, reserving 1/2 cup marinade.
Place ham on a rack coated with vegetable cooking spray in a roasting
pan; stud with cloves, and brush with reserved marinade. Bake covered
at 325 degrees F. for 1-1/2 hours or until a meat thermometer
inserted in thickest portion registers 140 degrees, basting
occasionally with marinade. Remove cloves from ham before slicing.
Garnish if desired. Makes 8 (2 oz) slices.
Per serving: Calories 248. Source: Southern Living, Low-Fat
Recipes.
January 1997 Delphi Net Robin.
Shared and MM by Judi M. Phelps. jphelps@slip.net, jphelps@best.com,
or juphelps@delphi.com
Source from luhu.jp