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This recipe was developed by Chef Kent
Rathbun of Abacus Restaurant in Dallas.
Molasses
Black Pepper Glazed Ham
- 1 (10 to 12-pound) fully-cooked,
bone-in smoked ham
2 cups orange juice
1/4 cup honey
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons Dijon-style mustard
1 tablespoon coarsely ground black pepper
- Place ham in shallow roasting
pan; score a diamond pattern about 1/8-inch thick into the upper
surface of the ham. Position rack in the lower third of the oven;
heat to 325°F (160°C). Place ham in oven and bake
until internal temperature, as measured with a meat thermometer,
reads 130°F (55°C), about 1 1/2 to 2 hours.
- Meanwhile, in a small
saucepan bring the orange juice to a boil; reduce heat to a simmer
and reduce the orange juice by about half, stirring occasionally,
about 15 to 20 minutes. Stir in honey, molasses, brown sugar,
mustard and pepper. Simmer slowly until thickened, about 25 to
30 minutes. Set aside.
- When ham reaches 130°F
(55°C), start basting: Using a pastry brush, brush the
glaze generously on all surfaces of the ham. Continue to bake
for 10 minutes; baste again two more times, until internal temperature
of ham reaches 140°F (60°C). Remove from the oven and let
the ham rest in roasting pan on a rack for at least 10 minutes,
or up to 30 minutes. Baste with the drippings in the bottom of
the pan a few times before carving.
Makes about 20 servings
with leftovers.
Nutrition Facts: Calories
274 calories Protein 33 grams Fat 10 grams Sodium 872 milligrams
Cholesterol 81 milligrams Saturated Fat 4 grams Carbohydrates
11 grams Fiber 0 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
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