Molasses Black Pepper Glazed Ham
Courtesy of National Pork Board
Servings: 20
Prep Time: 10 Min.
Cook Time: 1 1/2 Hr.
Prep Time: 10 Min.
Cook Time: 1 1/2 Hr.
What you need:
* 1 bone-in ham, cooked, 10-12 lb.
* 2 c. orange juice
* 1/4 c. honey
* 1/4 c. molasses
* 2 Tbsp. brown sugar
* 2 Tbsp. Dijon-style mustard
* 1 Tbsp. black pepper, coarsely ground
* 2 c. orange juice
* 1/4 c. honey
* 1/4 c. molasses
* 2 Tbsp. brown sugar
* 2 Tbsp. Dijon-style mustard
* 1 Tbsp. black pepper, coarsely ground
What to do:
1. 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 1/2-2 hours.
2. 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 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.
3. 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.
* This recipe was developed by Chef Kent Rathbun of Abacus Restaurant in Dallas. Serve with scalloped potatoes, snow peas, and crusty bread.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. 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 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.
3. 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.
* This recipe was developed by Chef Kent Rathbun of Abacus Restaurant in Dallas. Serve with scalloped potatoes, snow peas, and crusty bread.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 274; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 81mg; Total Carbs: 11g; Fiber: 0g; Protein: 33g; Sodium: 872mg;