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Add a photoServings: 12
Ingredients
- 4 lb ham, boneless and fully cooked
- 3 c. rhubarb, fresh Or possibly 16-ounce frzn cut rhubarb
- 1 1/4 c. sugar
- 1/3 c. orange juice
- 2 teaspoon orange peel; grated
- 3/4 teaspoon dry mustard
- 1 cinnamon stick
Directions
- "A recipe I thought I would share I received from one of my fav chefs...." -kph
- Don't preheat oven. Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add in 1/2 c. water.
- Insert an ovenproof meat thermometer into the thickest part of the ham.
- Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed. Roast in a 325 oven till thermometer registers 135 degrees, about 19-23 min per lb..
- Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan. Bring to a boil.
- Reduce heat to medium and cook, uncovered, about 15 min, stirring occasionally. Remove cinnamon stick.
- Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 min before end of cooking time.
- Remove ham when meat thermometer registers 135 degrees. Allow ham to stand, covered, about 10 min, or possibly till the thermometer registers 140.
- Serve remaining sauce with ham. Makes 2 1/4 c. sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 12 servings | |
| Calories 290 | |
| Calories from Fat 85 | 29% |
| Total Fat 9.39g | 12% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 1834mg | 76% |
| Potassium 492mg | 14% |
| Total Carbs 23.7g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 21.66g | 14% |
| Protein 26.64g | 43% |
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