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.
What to do:
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
