|
|
|
|
|
|
1/2 cup maple syrup
2 tablespoons brown sugar
3 tablespoons bourbon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
6 3/4 pounds fresh ham, boned
1 clove garlic, minced
2 teaspoons salt, divided
1 teaspoon pepper, divided
Combine first 3 ingredients in a small saucepan; bring to boil. Reduce heat to low, and simmer for 5 minutes or until slightly thickened. Remove from heat, and stir in ginger and allspice; let cool slightly. Unroll ham, and trim fat. Spread 1/3 cup syrup mixture and garlic over inside surface of ham, and sprinkle with 1teaspoon salt and 1/2 teaspoon pepper
Re-roll ham, and secure at 2-inch intervals with heavy string. Spread 3 tablespoons syrup mixture over ham, and sprinkle with remaining salt and pepper. Place ham on a broiler pan, and insert meat thermometer into thickest portion of ham. Bake at 350 degrees F for 2 hours or until thermometer registers 160 degrees F, basting with remaining syrup mixture after 1 hour. Place ham on a serving platter; cover with aluminum foil, and let stand 15 minutes before slicing.
Notes: Because fresh ham is an uncured leg of pork, it will be grayish instead of pink-colored. The bone is tricky to remove, so ask your butcher to do it for you.
Yield: 15 servings (serving size: 3 ounces)
Source: Cooking Light
Quick Recipe Links
American Regional ~
Appetizers ~
Baby Food ~
Barbecue ~
BBQ Guru ~
Beverages ~
Bisquick
Bread ~
Breakfast ~
Cake Mixes ~
Cakes ~
Camping ~
Candy ~
Candy Bar ~
Canning ~
Casseroles
Celebrity ~
Children's ~
Condiments ~
Cookies ~
Cowboy & Ranch ~
Crock Pot ~
Dessert ~
Diet ~
Dressing
Eggs & Cheese ~
Fish & Seafood ~
Fruit ~
Gifts in a Jar ~
Gravy ~
Grilling ~
Holiday ~
International
Jell-O ~
Meat ~
Meatless ~
Military ~
Nutella ~
Packet ~
Pampered Chef ~
Pasta, Rice & Beans ~
Pets ~
Pies~
Pizza
Pressure Cooker ~
Restaurant ~
Salads ~
Sandwiches ~
Sauces ~
School Cafeteria ~
Scratch ~
Seasonings
Side Dishes ~
Smoked ~
Snacks ~
Soup ~
Syrup ~
Tofu ~
Turkey Leftovers
|
Media Center |
Privacy Policy |
Terms & Conditions of Use |
Trademark |
Link To Us |