Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
2 pounds | Lean ham; cooked |
½ cup | Frozen orange juice |
\N \N | Concentrate; thawed |
¼ cup | ;water |
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@...