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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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I made a 10 pounder for Easter Sunday 2004 on the boat. I served it as sandwiches with beans, and potato salad. The problem I incurred was that when I went to place it in the oven, it was too big! I had to cut a 1/2 slice off of the bottom before it would go in. If you use one of the spiral sliced hams, follow the directions for cooking that comes with it. However I will still turn the heat up to 425 for the last 1/2 hour and baste it with a mixture of frozen orange juice concentrate and ground cloves. You should also be aware that I have never had a spiral sliced ham that wasn't dry. and I've been known to go to great extremes to find one that wasn't spiral sliced. Ingredients:
10 lbs ham, semi-boneless, shank |
1 (8 ounce) can frozen orange juice concentrate, small can |
1/2 cup dark brown sugar |
whole cloves, as needed |
Directions:
1. Preheat oven to 325°F.
2. Cut slices in the top of the ham on a diagonal, and press one whole clove into each square.
3. Mix up the orange juice and dark brown sugar.
4. Bake in oven for 20 minutes per pound at 325°F.
5. Baste every 1/2 hour or so, making sure you work fast to get the ham back into the oven quickly. You'll probably notice that the top may start to burn (caramelize), cover with a strip of tin foil. As the cooking process continues, you'll have to lightly cover the whole ham with a larger piece of aluminum foil.
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