Brown sugar and red-wine vinegar glaze this traditional Easter ham. Mint lends coolly aromatic appeal.
Recipe from Better Homes and Gardens
16 to 20
1 5 - 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
4 sprigs fresh mint (each sprig about 2 inches)
Green onions and leeks (optional)
Cracked black pepper (optional)
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.
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.
Per Serving: cal. (kcal) 232, Fat, total (g) 8, chol. (mg) 51, sat. fat (g) 3, carb. (g) 22, fiber (g) 0, pro. (g) 20, vit. A (RE) 0, vit. C (mg) 19.49, sodium (mg) 1305, calcium (mg) 20.19, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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