GLAZED HAM

SERVES: 20-24

INGREDIENTS:

1 – 6 oz.             Frozen orange juice concentrate – thawed and undiluted

1-3/4 C              Water    

1/2 C                  Honey

3 TBSP              Cornstarch

1 tsp.                  Dry mustard

1/2 tsp.               Salt

1/2 tsp.               Fresh ground nutmeg

1 – 3” stick         Cinnamon

1 – 7 to 9 lb.      Smoke FULLY COOKED whole boneless ham

                           Whole cloves

 2                        Oranges (zest removed) peeled and sectioned

DIRECTIONS:

Combine juice, water and honey in a medium saucepan.  Remove 1/4 C of mixture and combine with cornstarch and stir until smooth.  Add back into saucepan and stir well.  Add mustard, salt, nutmeg and cinnamon stick and cook over medium heat until mixture begins to boil – stir constantly – cook about a minute longer and remove from heat and discard cinnamon stick.  Stir in orange zest and set aside.

Score the fat side of the ham in a diamond design and push cloves into the ham where score marks intersect.  Place ham on a rack in a foil lined baking pan – fat side up.  Insert a meat thermometer.

Preheat oven to 325°.  Bake uncovered about 18 minutes per pound - about 2-1/4 hours.  Internal temperature should reach at 140°.  After the first hour, baste the ham with the juice/honey mixture about every 15 minutes until ham is done.

Add orange slices to remaining sauce and reheat… serve sauce on the side.

For an artery-clogging delight, pour the pan drippings into a LARGE measuring cup – rinse pan 2-3 times with a small amount of water, adding this to the cup until you have about 4 cups of ‘drippings’….  Bring to a boil; add salt, plenty of fresh ground black pepper and 2 C of long-cooking rice.  Cook about 18-20 minutes, until all the liquid has been absorbed.  Let rice stand for 5-10 minutes before serving.