Springtime Ham With Rhubarb Sauce

Directions

1. Do not preheat oven.
2. 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.
3. Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard, cinnamon, and allspice in a large saucepan. Bring to a boil.
4. Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally. Remove cinnamon stick.
5. 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.
6. Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
7. Yield: 2 1/4 Cups Sauce