Labadie Recipe Database

Name The Perfect Easter Ham Number of People 12 List of Ingredients 1/4 cup firmly packed brown sugar 2 tsp. grated orange peel 2 tsp. grated lemon peel 3/4 tsp. ginger 1/2 tsp. cnnamon 1 fully cooked (6 to 9 lbs.) bone-in smoked ham, shank portion 1 T whole cloves 1 cup port wine 2/3 cup fresh orange juice 1/4 cup fresh lemon juice 1/3 cup apricot preserves 2 T port wine 2 tsp. chopped fresh chives Fresh fruits, for garnish Description Heat oven to 300 degrees. Combine brown sugar, orange and lemon peels, ginger and cinnamon. Score top and sides of ham in a crisscross pattern.  Pat with spice mixture and stud with cloves. Combine port and orange and lemon juices in roasting pan.  Place ham, scored side up, in pan.  Bake 30 minutes.  Cover ham loosely with foil.  Bake 1 hour 15 minutes to 2 hours more, basting every 30 minutes, until instant-read thermometer inserted in center registers 135 degrees. Make glaze:  Press preserves through a strainer into a cup (to equal 1/4 cup); stir in port.  Uncover ham; brush with glaze.  Bake 5 minutes.  Let stand 15 minutes. Skim fat from pan juices.  Combine one cup juices and chives in bowl.  (If there are more than one cup juices, return to roasting pan and bring to a boil over medium-high heat.  Gently boil until liquid is reduced to one cup.) Serve with sauce and garnish with fruit. Time 15 minutes plus baking and standing Difficulty (1-5) 2 Notes Per serving:  155 calories, 5 g total fat, 1.5 g saturated fat, 46 mg cholesterol, 1052 mg sodium, 8 g carbohydrates, 0 g fiber, 18 g protein, Image