Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Bacardi Glazed Ham
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- #11820
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 (5 to 6 lb.) cooked ham
2/3 cup pineapple juice
1 tablespoon cornstarch
1/3 cup light rum (80 proof)
3/4 cup light brown sugar, firmly packed
2 teaspoons dry mustard
1/2 teaspoon ground ginger
1 can (10 ounce size) mandarin oranges, well drained
whole cloves
directions
Place ham on rack in roasting pan. Bake at 325 degrees F for 1 hour. Remove from oven and score fat.
Meanwhile, in saucepan, combine pineapple juice, rum, cornstarch, sugar, mustard and ginger. Cook, stirring, until thickened and smooth.
Brush glaze over ham. Bake ham at 425 degrees F for 10 minutes. Remove from oven and arrange oranges on ham. Secure with clove. Brush with more glaze.
Bake 20 minutes longer. Brush with glaze occasionally.
added by
totallymartha
nutrition data
497 calories, 24 grams fat, 24 grams carbohydrates, 40 grams protein per serving.
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reviews & comments
January 3, 2010
I used this glaze on a smoked ham and it was excellent!! It added a nice sweet balance to the smokiness of the ham. I modified the recipe slightly by substituting 2 tbsp of yellow mustard for the 2 tsp dry mustard and using pineapple rings instead of the mandarin oranges, just my preference. This glaze will be a permanent part of my recipe collection and will be used over and over again. Enjoy!!
December 24, 2007
i made this ham for thanksgiving, and it turned out sooo well that my husband didn't want any of our guests to take any with them! =)the only things i did different was use an oven bag for that first hour in the oven, and later i added pineapple rings and cherries as well. other than that, this is a great recipe. making two for Christmas!
December 25, 2005
I made this for a work party and it was absolutely amazing! I added pineapple rings and cherries as well. I also used a shank partially cooked ham and slow cooked it (10 pounds for 4 hours-20 minutes per pound). I cooked it for 3 hours before adding the glaze and fruit. It was tender and wonderful! Thanks for the great idea!