This recipe was developed by Chef Kent
Rathbun of Abacus Restaurant in Dallas.
Molasses
Black Pepper Glazed Ham
- 1 (10 to 12-pound) fully-cooked,
bone-in smoked ham
2 cups orange juice
1/4 cup honey
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons Dijon-style mustard
1 tablespoon coarsely ground black pepper
- Place ham in shallow roasting
pan; score a diamond pattern about 1/8-inch thick into the upper
surface of the ham. Position rack in the lower third of the oven;
heat to 325*F. Place ham in oven and bake until internal temperature,
as measured with a meat thermometer, reads 130*F., about 1 1/2
to 2 hours.
- Meanwhile, in a small
saucepan bring the orange juice to a boil; reduce heat to a simmer
and reduce the orange juice by about half, stirring occasionally,
about 15 to 20 minutes. Stir in honey, molasses, brown sugar,
mustard and pepper. Simmer slowly until thickened, about 25 to
30 minutes. Set aside.
- When ham reaches 130*F.,
start basting: Using a pastry brush, brush the glaze generously
on all surfaces of the ham. Continue to bake for 10 minutes;
baste again two more times, until internal temperature of ham
reaches 140*F. Remove from the oven and let the ham rest in roasting
pan on a rack for at least 10 minutes, or up to 30 minutes. Baste
with the drippings in the bottom of the pan a few times before
carving.
Makes about 20 servings
with leftovers.
Nutrition Facts:
Calories 274 calories
Protein 33 grams
Fat 10 grams
Sodium 872 milligrams
Cholesterol 81 milligrams
Saturated Fat 4 grams
Carbohydrates 11 grams
Fiber 0 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
