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La Belle Cuisine
The Christmas Season
From the Editors of Bon Appétit, 2000,
Books, Clarkson Potter
this recipe use a fully cooked bone-in ham that has the natural
the leg, and has some fat and rind still attached. Do not
‘re-formed’ oval canned ham or deli ham.”
One 16- to 19-pound fully cooked bone-in ham
36 (about) whole cloves
1 cup orange marmalade
1/4 cup Dijon mustard
2 tablespoons plus 1 1/2 cups water
2 cups water
4 orange-spice herb tea bags or
black tea bags
2 cups canned low-salt
1 cup orange juice
3 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon cornstarch dissolved in
1 tablespoon water
ham: Position rack in
center of oven and preheat to 325 degrees F.
Trim any rind and excess fat from
upper side of ham, leaving 1/4-inch-thick layer of fat. Using long, sharp
knife, score fat in 1-inch-wide diamond pattern. Insert 1 clove into
center of each scored diamond. Place ham in heavy large roasting pan. Bake
until thermometer inserted into center of ham registers 120 degrees F., about 3
hours 45 minutes.
1 cup marmalade in heavy small saucepan over medium heat. Whisk
in 1/4 cup
mustard and 2 tablespoons water. Boil until mixture thickens enough to
coat spoon without dripping, about 6 minutes. Set mixture aside.
ham to cutting board. Increase oven temperature to 425 degrees F. Place same
roasting pan atop burner set on medium heat. Whisk remaining
1 1/2 cups
water into pan, scraping up browned bits from bottom. Transfer pan juices
to 4-cup glass measuring cup. Freeze pan juices 15 minutes.
Spoon fat off
top of pan juices. Reserve pan juices in measuring cup.
same pan with foil. Return ham to pan. Generously spoon marmalade mixture
over ham. Bake until glaze is set and begins to caramelize, about
minutes. Let ham stand 30 minutes at room temperature.
prepare sauce: Bring 2 cups
water to boil in heavy medium saucepan. Add teas bags. Remove from heat;
cover and let steep 10
minutes. Discard teas bags. Add chicken broth,
orange juice and
marmalade to tea.
Boil mixture until reduced to 3 cups,
about 12 minutes. Whisk in Dijon mustard and reserved pan juices. Return
to a boil. Whisk in cornstarch mixture. Boil until sauce thickens
slightly, about 4 minutes. Season sauce
to taste with pepper.
ham; serve with sauce and relish.
refreshing condiment can be made a day ahead of time.
It’s great with
the ham, or try it with fish or chicken.”
Makes 4 cups
large pineapple, peeled, cored,
cut into 1/4-inch
(about 3 cups)
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh mint
2 teaspoons grated lemon peel
all ingredients in large bowl to blend. Season to taste with salt and
pepper. (Can be made 1 day ahead. Cover; chill.)
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Vicksburg Stuffed Baked Ham
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