Orange-baked ham
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 2 | pounds | Lean ham; cooked |
| ½ | cup | Frozen orange juice |
| Concentrate; thawed | ||
| ¼ | cup | ;water |
| 3 | tablespoons | Brown sugar |
| 2 | teaspoons | White wine vinegar |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Orange rind; grated |
| ¼ | teaspoon | Ground ginger |
Directions
: Whole cloves
: Orange slices; for garnish Make ¼-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 ½ 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 1-½ 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@..., jphelps@..., or juphelps@...
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