12-11-03, 19:38


For this recipe, use a fully cooked bone-in ham that has the natural shape of the leg, and has some fat and rind still attached. Do not substitute a “re-formed” oval canned ham or a deli ham. Serve a French Gewürztraminer with the ham.
For ham
1 16- to 19-pound smoked fully cooked bone-in ham
36 (about) whole cloves

1 cup ginger marmalade
1/4 cup Dijon mustard
2 tablespoons plus 1 1/2 cups water

For sauce
2 cups water
2 cups canned low-salt chicken broth
1 cup apple juice
3 tablespoons ginger marmalade
1 tablespoon Dijon mustard
1 tablespoon cornstarch dissolved in 1 tablespoon water

Make ham:
Position rack in center of oven and preheat to 325°F. Trim any rind and excess fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern(you can ask the butcher to do this ;) ). Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer inserted into center of ham registers 120°F., about 3 hours 45 minutes.

Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk in 1/4 cup mustard and 2 tablespoons water. Boil until mixture thickens enough to coat spoon without dripping, about 6 minutes. Set mixture aside. Transfer ham to cutting board. Increase oven temperature to 425°F. Place same roasting pan atop burner set on medium heat. Whisk remaining 1 1/2 cups water into pan, s****ing up browned bits from bottom. Transfer pan juices to 4-cup glass measuring cup. Freeze pan juices 15 minutes. Spoon fat off top of pan juices. Reserve pan juices.

Line same pan with foil. Return ham to pan. Generously spoon marmalade mixture over ham. Bake ham until glaze is set and begins to caramelize ( I wouldn't let it get as dark as in the pic), about 20 minutes. Let ham stand 30 minutes.

Meanwhile, prepare sauce:
Bring 3 cups apple juice to boil in heavy medium saucepan. Add 2 cups chicken broth, and 3 tablespoons ginger marmalade to juice. Boil mixture until reduced to 3 cups, about 12 minutes. Whisk in 1 tablespoon Dijon mustard and reserved pan juices. Return to boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper. Carve ham and serve with sauce.

Serves 12.

[ 12. November 2003, 19:40: Message edited by: Annacia ]

12-11-03, 19:44
http://www.tombraiderforums.com/images/smilies/yikes.gif http://www.tombraiderforums.com/images/smilies/yikes.gif
That sounds too good to eat!!! Almost!!! :D http://www.tombraiderforums.com/images/smilies/jumper.gif

tlr online
12-11-03, 19:47
Major Yum!

12-11-03, 19:50
That sounds so good. Annacia, none of us are going to be able to move after this meal, not even to push ourselves away from the table! http://www.tombraiderforums.com/images/smilies/smile.gif

12-11-03, 20:00
Thanks guys. I did so much changeing and altering of ingredients that this now has no resemblence at all to the original recipt and is now another Annacia original.

*Taz, we still have dessert to go. ;)

John Falstaff
12-11-03, 20:02
Now that sounds good!

And not a veggie in sight!


12-11-03, 20:27
Maybe, maybe not, maybe Annacia's ham grows on the same tree as Annacia's bacon!


12-11-03, 20:34
umm, no Rob. The usual source.

12-11-03, 20:41
....Oink! :(

12-11-03, 20:48
Not any more. :rolleyes:

12-11-03, 22:29
Poor Babe. :( ;)

13-11-03, 11:04
ahh annacia...fattening us up fer the fire right? like the witch from hansel and gretel? :D

13-11-03, 14:34
http://www.tombraiderforums.com/images/smilies/yikes.gif (someofyoupeoplearejustweird)