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Enjoy this recipe from The Christmas Table.
Submitted by: Len Walker from Ontario, Canada
10 to 12-lb. smoked ham
1 c. dark brown sugar, packed
2-8-oz. jars peach marmalade or jam
1 T. Dijon mustard
1/2 c. ginger marmalade
1/2 c. cider vinegar
1 T. honey
1-1/2 c. dry white wine
10-4-inch cinnamon sticks, broken in half
Garnish: green leaf lettuce
Place ham in a very large stockpot; cover with water. Over high heat, bring to a boil. Reduce heat; simmer, uncovered, for one hour. Combine remaining ingredients except wine, cinnamon sticks and garnish in a saucepan. Cook and stir over medium heat until a glaze forms; remove from heat and keep warm. Remove ham carefully from pot; transfer to a rack in a large roasting pan. Push cinnamon sticks into the ham, creating a “porcupine.” Drizzle wine over ham first, then follow with glaze. Bake, uncovered, at 375 degrees for 45 minutes. Remove cinnamon sticks before slicing. To serve, arrange lettuce on a serving dish; place ham slices on top. Serve with pan drippings spooned over top. Serves 18 to 20. | |
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Place ham in a very large stockpot; cover with water. Over high heat, bring to a boil. Reduce heat; simmer, uncovered, for one hour. Combine remaining ingredients except wine, cinnamon sticks and garnish in a saucepan. Cook and stir over medium heat until a glaze forms; remove from heat and keep warm. Remove ham carefully from pot; transfer to a rack in a large roasting pan. Push cinnamon sticks into the ham, creating a “porcupine.” Drizzle wine over ham first, then follow with glaze. Bake, uncovered, at 375 degrees for 45 minutes. Remove cinnamon sticks before slicing. To serve, arrange lettuce on a serving dish; place ham slices on top. Serve with pan drippings spooned over top. Serves 18 to 20. |
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