Port Wine, Citrus and Cracked Pepper Glazed Boneless Ham

Port Wine, Citrus and Cracked Pepper Glazed Boneless Ham

Courtesy of National Pork Board 40 Servings • 5 Min. Prep Time • 3 Hr. Cook Time
Ingredients
1 fully-cooked boneless ham, about 8 lb.
1 1/4 c. Port, (Ruby or Taylor)
1 1/4 c. orange juice
1 3/4 c. brown sugar
1 c. soy sauce
8 cloves
3 Tbsp. peppercorns, cracked *
2 lemon, zested **

*To crack peppercorns, place in baggie and pound with meat mallet or rolling pin to crack easily.

**You can use orange or lemon zest.

Directions:

Glaze

In a 4-quart Dutch oven, combine port, orange juice, brown sugar, soy sauce, cloves and peppercorn and bring to a boil over medium high heat. Reduce the heat and simmer about 45 minutes or until volume is reduced by half (about 2 cups).

Ham

1. Loosely wrap ham with foil and place cut-side down in a 13 x 9 inch baking dish. Bake at 275°F for 1 1/2 to 2 hours or until ham reaches an internal temperature of 80°F.

2. Remove foil, leaving the foil on the bottom of the pan. Increase temperature to 325°F and bake for 1 hour or until the internal temperature reaches 120°F.

3. Brush with glaze, bake 15 minutes, brush again and bake 15 more minutes or until internal temperature reaches 140°F. Remove from oven, brush with glaze and lemon zest.

* This ham's delicious glaze will wow even the most discerning palates this holiday season. For a twist, use orange zest instead of lemon.

* Recipe Courtesy of Chef Lou Rook III of Annie Gunn's restaurant in St. Louis, Mo.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:

www.PorkBeInspired.com

Nutrition:

Calories: 130; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 45mg; Total Carbs: 8g; Fiber: 0g; Protein: 17g; Sodium: 1300mg;