A delicious meal the whole family will enjoy
1. Preheat oven to 325F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.
2. With sharp knife, remove skin, if any then score fat into 1-inch diamonds; stud each with a clove.
3. Combine honey, sugar, mustard and orange juice in 1-quart sauce pan. Over medium heat bring to a boil while stirring.
4. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving. Makes 18 to 20 servings.
Comment: Try a Butt Ham (about 15lbs.) Buy pre-cooked, or cook it about 3 hours the day before you want to serve it. Let cool, bone it into 1x1 inch (bite size) chunks. Pour stock into container. Set all in refrigerator. On day for dinner, simmer the Ham with about a Quart of water for about 2 hours, drain all but about 8 ounces liquid into other stock. Add the Glaze to Ham & simmer about 1 hour (stir occasionally), serve. Make gravy from stock if desired.
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 210 (43%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 171.5mg||53 %|
|Sodium 2999.7mg||103 %|
|Potassium 683.6mg||18 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 17.1g|
|Protein 54.8g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 494
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