Yield: 8 Servings
|\N \N||-JUDI M. PHELPS|
|2 pounds||Lean ham; cooked|
|½ cup||Frozen orange juice|
|\N \N||Concentrate; thawed|
|3 tablespoons||Brown sugar|
|2 teaspoons||White wine vinegar|
|1 teaspoon||Dry mustard|
|½ teaspoon||Orange rind; grated|
|¼ teaspoon||Ground ginger|
: Whole cloves
: Orange slices; for garnish Make ¼-inch deep cuts in ham in a diamond design. Combine juice concentrate and next 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add ham. Cover or seal bag, and chill at least 8 hours, turning ham occasionally. Remove ham from marinade, reserving ½ cup marinade.
Place ham on a rack coated with vegetable cooking spray in a roasting pan; stud with cloves, and brush with reserved marinade. Bake covered at 325 degrees F. for 1-½ hours or until a meat thermometer inserted in thickest portion registers 140 degrees, basting occasionally with marinade. Remove cloves from ham before slicing.
Garnish if desired. Makes 8 (2 oz) slices.
Per serving: Calories 248. Source: Southern Living, Low-Fat Recipes.
January 1997 Delphi Net Robin.
Shared and MM by Judi M. Phelps. jphelps@..., jphelps@..., or juphelps@...