EASTER HAM WITH RHUBARB SAUCE
4 lb ham, boneless and fully cooked
3 cups rhubarb, fresh OR 16-oz frozen cut rhubarb
1 1/4 cup sugar
1/3 cup orange juice
2 tsp. orange peel; grated
3/4 tsp. dry mustard
1 cinnamon stick
"A recipe I thought I would share I received from one of my fav
chefs...." -kph
Do not preheat oven. Place ham, straight from the refrigerator, on a rack
in a shallow roasting pan. Add 1/2 cup water.
Insert an ovenproof 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.
marilyn
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