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Friday, March 30 2012

Brown sugar and red-wine vinegar glaze this traditional Easter ham. Mint lends coolly aromatic appeal.

 



 
Brown-Sugar-Glazed Ham
Recipe from 
Servings: Makes 16 to 20 servings.
Prep Time: 10 mins
Total Time: 2 hrs
 
 
Ingredients
  •  
     5- to 6-pound  cooked bone-in ham (rump half or shank portion)
  •  
    1-1/2  cups  packed brown sugar
  •  
    1-1/2  cups  red wine vinegar
  •  
     sprigs  fresh mint (each sprig about 2 inches)
  •  
        Green onions and leeks (optional)
  •  
        Cracked black pepper (optional)
  •  
 
Directions

Preheat oven to 325 degrees F. If desired, score ham by making diagonal cuts 1 inch apart in fat in a diamond pattern. Place on rack in a shallow roasting pan. Insert meat thermometer. Thermometer should not touch bone. Bake until thermometer registers 125 degrees F. For rump, allow 1-1/4 to 1-1/2 hours; for shank, allow 1-3/4 to 2 hours.
 

Meanwhile, for glaze, in a medium saucepan stir together sugar, vinegar, and mint sprigs. Bring to boiling. Reduce heat. Boil gently, uncovered, about 30 minutes or until reduced to 1 cup. Remove from heat. Remove and discard mint. Brush ham with some of the glaze.
 

Bake ham for 20 to 30 minutes more or until thermometer registers 135 degrees F, brushing three more times with additional glaze. Sprinkle with pepper. Let stand 15 minutes before carving. (The meats temperature will rise 5 degrees F during standing to the safe temperature of 140 degrees F.) Serve meat on a platter layered with green tops of uncooked leeks and green onions, if desired. Sprinkle with pepper, if desired. Bring any remaining glaze to boiling and serve with ham. Makes 16 to 20 servings.
 
Nutrition information
Calories 232, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 51 mg, Sodium 1305 mg, Carbohydrate 22 g, Fiber 0 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 33%, Calcium 2%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:56 am   |  Permalink   |  0 Comments  |  Email
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