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Receta Easter Ham With Rhubarb Sauce

by CookEatShare Cookbook

Ingredientes

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

Direcciones

1. "A recipe I thought I would share I received from one of my fav chefs...." -kph
2. Don't preheat oven. Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add in 1/2 c. water.
3. Insert an ovenproof meat thermometer into the thickest part of the ham.
4. 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..
5. Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan. Bring to a boil.
6. Reduce heat to medium and cook, uncovered, about 15 min, stirring occasionally. Remove cinnamon stick.
7. Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 min before end of cooking time.
8. Remove ham when meat thermometer registers 135 degrees. Allow ham to stand, covered, about 10 min, or possibly till the thermometer registers 140.
9. Serve remaining sauce with ham. Makes 2 1/4 c. sauce.

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