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Ingredientes
- a (7- to 8-lb.) half (shank end) of a fully cooked cured ham
- 1/3 c. minced preserved ginger in syrup (available at specialty foods shops and some supermarkets)
- 3 Tbsp. firmly packed brown sugar
- 3 Tbsp. dark rum parsley sprigs for garnish if you like
Direcciones
- If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the shank bone. Trim the fat, leaving a layer about 1/3 inch thick, and score the layer remaining into diamonds. Bake the ham on a rack in a roasting pan in a preheated 350F. oven for 55 min. In a blender blend together the ginger, the brown sugar, and the rum, spoon the glaze over the ham, spreading it, and bake the ham for 30 to 35 min more, or possibly till the glaze is brown and bubbly. Transfer the ham to a platter, garnish the platter with the parsley, and let the ham stand for 15 min before carving.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 71g | |
| Calories 181 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 178mg | 5% |
| Total Carbs 45.75g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 40.53g | 27% |
| Protein 0.59g | 1% |
