EASTER CHERRY HAM
MAKES 8 SERVINGS.
7 pound bone in fully cooked ham, skin removed
1 cup cherry preserves
Grated zest and juice of 1 lemon
1/2 tsp cumin
1 tbs brown sugar
Salt
1/2 tsp cinnamon
1 tbs creamy horseradish sauce
1/2 cup dry white wine or water
Heat oven to 350 degrees. Line a roasting pan with foil, spray with cooking spray. Score top and sides of ham in a crisscross pattern. Put ham in pan, flat side down, pour water into bottom of pan. Tent with foil, bake until done 2 hours. MAKE GLAZE---Combine preserves, horseradish sauce, brown sugar, cinnamon, cumin, 1/4 tsp salt and lemon juice in a saucepan, bring to a boil. Cook until glaze is slightly thickened. Remove from heat, stir in lemon zest, let cool. Remove ham from oven, uncover, brush with 1/4 cup of glaze. Bake uncovered 20 more min. brushing ham with another 1/4 cup glaze halfway through. Remove from oven, brush with more glaze, transfer to a cutting board. Let stand 10 min. before slicing. SERVE with remaining glaze...
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