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Add a photoThe sweet tang of the rhubarb sauce adds an interesting layer to the salt and smoke of the ham.
Ingredients
- 4 Lbs. Boneless Ham
- 3 Cups Fresh Rhubarb, Chopped or 16 Oz. Frozen Chopped Rhubarb
- 1 1/4 Cups Granulated Sugar
- 1/3 Cup Orange Juice
- 2 Tsp. Orange Zest
- 3/4 Tsp. Dry Mustard
- 1/4 Tsp. Ground Cinnamon
- 1/8 Tsp. Allspice
Directions
- Do not preheat oven.
- Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add ½ cup water. Insert a 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°F oven until thermometer registers 135°F, about 19-23 minutes per pound.
- Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard, cinnamon, and allspice in a large saucepan. Bring to a boil.
- Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally. Remove cinnamon stick.
- Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 minutes before end of cooking time. Remove ham when meat thermometer registers 135°F. Allow ham to stand, covered, about 10 minutes, or until the thermometer registers 140°F. Serve remaining sauce with ham.
- Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
- Yield: 2 1/4 Cups Sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 16 servings | |
| Calories 218 | |
| Calories from Fat 63 | 29% |
| Total Fat 7.04g | 9% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 1376mg | 57% |
| Potassium 370mg | 11% |
| Total Carbs 17.82g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 16.25g | 11% |
| Protein 19.98g | 32% |
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