Springtime Ham With Rhubarb SaucePrep: 20 min Cook: 90 min Servings: 16by Robyn Savoie381 recipes>
The sweet tang of the rhubarb sauce adds an interesting layer to the salt and smoke of the ham.
- 4 Lbs. Boneless Ham
- 3 Cups Fresh Rhubarb, Chopped or 16 Oz. Frozen Chopped Rhubarb
- 1 1/4 Cups Granulated Sugar
- 1/3 Cup Orange Juice
- 2 Tsp. Orange Zest
- 3/4 Tsp. Dry Mustard
- 1/4 Tsp. Ground Cinnamon
- 1/8 Tsp. Allspice
- Do not preheat oven.
- Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add ½ 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°F oven until thermometer registers 135°F, about 19-23 minutes per pound.
- Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard, cinnamon, and allspice 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°F. Allow ham to stand, covered, about 10 minutes, or until the thermometer registers 140°F. Serve remaining sauce with ham.
- Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
- Yield: 2 1/4 Cups Sauce
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