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| 1/3 cup |
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Brown Sugar {lite works to} |
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| 1 Tbs |
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Butter |
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| 1/4 cup |
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Orange Juice {pulp free is best} |
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| 2 Tbs |
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Pinneapple Juice |
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| 1/8 tsp |
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Allspice |
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| 8-10 lb |
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Ham shank or butt portion |
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Whole Cloves |
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| pre heat oven to 350 degrees, cook 18 to 20 mins per pound :
use knife to score the fat/skin on top of Ham into Diamond shapes; then press Cloves {stem side down} into the diamonds bout a dozen or so cloves:
Place Ham into shallow roasting pan pour in a cup of water;
Place thermometer in ham not touching the bone to bout the center and cook to 135 degrees; when ham is done place foil over the ham let sit 20 to 25 mins before carving:
For Orange Glaze:
Combine Brown sugar, Butter, Orange Juce, Allspice< Pinneapple Juice into a non - reactive small pan: bring to a boil over medium heat;
Brush Ham with glaze and pan juices every 30 mins untill done ; if Ham starts to Brown to soon cover with foil and keep basting every 30 mins untill done: |
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| Servings: 1 |
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| Recipe Source |
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Source: Posiedon
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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