Glazed Ham With Poached Orange Slices Recipe
Ingredients
| Cooked ham | 12 Pound | |
| Madeira | 3 Cup (16 tbs) | |
| Firmly packed brown sugar | 3/4 Cup (16 tbs) | |
| Poached orange slices made from 2 oranges | ||
Directions
Preheat an oven to 350°F (180°C).
Position a rack in the lower third of the oven.
Wipe the ham with a damp cloth.
Trim off any skin and excess fat.
Place on a flat rack in a roasting pan, fat-side down; put into the oven.
Using a brush or kitchen spoon, baste frequently with some of the wine and bake for about 1 1/2 hours, or until the internal temperature registers 130°F (55°C).
To test, insert an instant-read thermometer in the thickest part of the ham away from the bone.
Remove the ham from the oven and turn it fat-side up.
In a small bowl stir together the sugar and enough wine to form a thick paste.
Spread on top of the ham.
Return to the oven.
Bake, continuing to baste 2 or 3 times with wine or with the pan juices if the wine is used up, until the internal temperature registers 160°F (70°C), another 30-45 minutes.
The ham should be a nch burgundy color.
Transfer to a warmed platter, cover loosely with aluminum foil and let rest for at least 10-15 minutes before carving.
Garnish the ham with the orange slices and then carve.
Include an orange slice with each serving.
Position a rack in the lower third of the oven.
Wipe the ham with a damp cloth.
Trim off any skin and excess fat.
Place on a flat rack in a roasting pan, fat-side down; put into the oven.
Using a brush or kitchen spoon, baste frequently with some of the wine and bake for about 1 1/2 hours, or until the internal temperature registers 130°F (55°C).
To test, insert an instant-read thermometer in the thickest part of the ham away from the bone.
Remove the ham from the oven and turn it fat-side up.
In a small bowl stir together the sugar and enough wine to form a thick paste.
Spread on top of the ham.
Return to the oven.
Bake, continuing to baste 2 or 3 times with wine or with the pan juices if the wine is used up, until the internal temperature registers 160°F (70°C), another 30-45 minutes.
The ham should be a nch burgundy color.
Transfer to a warmed platter, cover loosely with aluminum foil and let rest for at least 10-15 minutes before carving.
Garnish the ham with the orange slices and then carve.
Include an orange slice with each serving.
Chef
