Courtesy of National Pork Board
40Servings•5 Min.Prep Time•3 Hr.Cook Time•
原料：
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 **
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*To crack peppercorns, place in baggie and pound with meat mallet or rolling pin to crack easily.
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**You can use orange or lemon zest.
说明：
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
- 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.
- 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.
- 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
营养：
| 成分 | 数值 |
|---|
| Calories | 130 |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 45mg |
| Total Carbs | 8g |
| Fiber | 0g |
| Protein | 17g |
| Sodium | 1300mg |