|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Citrus with Blue Pottery
Art Print
Camoin, Charles
Buy at AllPosters.com
La Belle Cuisine
Marmalade-Glazed
Ham with
Pineapple Relish
 
The Christmas Season
From the Editors of Bon Appétit, 2000,
Condé Nast
Books, Clarkson Potter
 
“For
this recipe use a fully cooked bone-in ham that has the natural
shape
of
the leg, and has some fat and rind still attached. Do not
substitute a
‘re-formed’ oval canned ham or deli ham.”
12 servings
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
Sauce
2 cups water
4 orange-spice herb tea bags or
black tea bags
2 cups canned low-salt
chicken broth
1 cup orange juice
3 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon cornstarch dissolved in
1 tablespoon water
For
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.
Melt
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.
Transfer
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.
Line
same pan with foil. Return ham to pan. Generously spoon marmalade mixture
over ham. Bake until glaze is set and begins to caramelize, about
20
minutes. Let ham stand 30 minutes at room temperature.
Meanwhile,
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.
Carve
ham; serve with sauce and relish.
Pineapple
Relish
“This
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
1/2
large pineapple, peeled, cored,
cut into 1/4-inch
pieces
(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
Stir
all ingredients in large bowl to blend. Season to taste with salt and
pepper. (Can be made 1 day ahead. Cover; chill.)
Featured Archive Recipes:
Caribbean Jerk-Style Roast Fresh Ham
Gigi's Glazed Stuffed Ham
Monte's Ham
Nigella's Ham in
Coca-Cola
Vicksburg Stuffed Baked Ham
Index - Pork Recipe Archives
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
