MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Orange Bourbon Ham
Categories: Ham, Alcohol, Fruit
     Yield: 16 Servings

    12 lb Smoked cooked ham
   1/2 c  Orange juice
   1/2 c  Bourbon
     2 c  Brown sugar; packed
     1 tb Dry mustard

 If ham has rind, place on rack in roasting pan. If ham has no rind,
 wrap with foil and place on rack in roasting pan. Bake at
 325 degrees F until meat thermometer registers between 130 and 140
 degrees F, about 2 hours. Remove from oven. If ham has rind, when
 cool enough to handle, cut away rind, leaving 1/4-inch layer of
 fat. Increase oven temperature to 450 degrees F. Combine orange
 juice and bourbon in small skillet. Ignite carefully with long
 match to burn off alcohol. Reduce over high heat to 3/4 cup. Mix
 1/4 cup of orange juice-bourbon mixture with brown sugar and dry
 mustard to form paste. Brush ham with remaining 1/2 cup liquid.
 Pat brown-sugar mixture on just on top ham. Bake at 450 degrees
 until sugar has melted and begun to glisten, about 15 minutes.
 Remove from oven and let cool 15 minutes before slicing.

 Recipe adapted from "American Cooking" (Time Inc., 1968)
 Recipe FROM: Los Angeles Times - 03-31-1999
 Formatted for Mastercook by Lynn Thomas - [email protected]

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