Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Sauces Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Ham, boneless and fully
-cooked
3 c Rhubarb, fresh OR 16-oz
-frozen cut rhubarb
1 1/4 c Sugar
1/3 c Orange juice
2 ts Orange peel -- grated
3/4 ts Dry mustard
1 Cinnamon sticks
Do not preheat oven. Place ham, straight from the
refrigerator, on a rack in a shallow roasting pan. Add
1/2 cup water. Insert a meat thermometer into the
thickest part of the ham. Cover the pan tightly with
aluminum foil, leaving the thermometer dial exposed.
Roast in a 325° oven until thermometer registers 135
degrees, about 19-23 minutes per pound.
Meanwhile, combine rhubarb, sugar, orange juice,
orange peel, dry mustard and cinnamon stick in a large
saucepan. Bring to a boil. Reduce heat to medium and
cook, uncovered, about 15 minutes, stirring
occasionally. Remove cinnamon stick.
Remove aluminum foil from ham and spoon a small amount
of sauce over the ham 15 minutes before end of cooking
time. Remove ham when meat thermometer registers 135
degrees. Allow ham to stand, covered, about 10
minutes, or until the thermometer registers 140°.
Serve remaining sauce with ham. Makes 2-1/4 cups sauce.
