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Add a photoServings: 8
Ingredients
- 1 x 6 lb. cooked ham, shank or possibly butt end Or possibly (6 to 8)
- 1 x 5 lb. cooked ham, boneless
- 1 c. Maple syrup, Or possibly
- 3/4 c. Pancake syrup, maple-flavored
- 2 Tbsp. All-purpose flour
- 1/2 tsp Dry mustard
- 1 c. Water
- 2 tsp Worcestershire sauce
Directions
- Heat oven to 325 degrees F. Have ready a foil-lined shallow roasting pan fitted with a rack. Place ham on rack and bake about 1 hour. Pour juices into a 1 qt saucepan and place in freezer about 10 min to cold (so fat congeals). Pour syrup over ham and return to oven. Bake 1/2 hour longer, basting once with syrup from pan. Meanwhile remove saucepan from freezer. Skim off and throw away fat. Whisk in flour and mustard till smooth. Whisk in water and Worcestershire sauce. Increase oven temperature to 375 degree and baste ham with drippings in pan. Bake about 15 min longer till meat thermometer inserted in thickest part of meat, not touching the bone, registers 140 degree F. Remove ham to cutting board. Let stand 15 min before carving. Add in drippings from roasting pan to saucepan. Bring to a boil over medium heat, whisking often. Boil gently 2 to 3 min till thickened. Pour into gravy boat.
- Makes 8 servings hamwith leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 726g | |
| Recipe makes 8 servings | |
| Calories 1012 | |
| Calories from Fat 347 | 34% |
| Total Fat 38.53g | 48% |
| Saturated Fat 10.44g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 443mg | 148% |
| Sodium 7593mg | 316% |
| Potassium 1797mg | 51% |
| Total Carbs 51.19g | 14% |
| Dietary Fiber 0.1g | 0% |
| Sugars 30.43g | 20% |
| Protein 108.99g | 174% |
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