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Nutrition Facts

Serving Size 1 (798g)

Recipe makes 8 servings

The following items or measurements are not included below:

apple cider

Calories 1987
Calories from Fat 1272 (64%)
Amount Per Serving %DV
Total Fat 141.4g 217%
Saturated Fat 49.0g 245%
Monounsaturated Fat 65.2g
Polyunsaturated Fat 17.0g
Trans Fat 0.0g
Cholesterol 476mg 158%
Sodium 8523mg 355%
Potassium 2295mg 65%
Total Carbohydrate 54.8g 18%
Dietary Fiber 1.1g 4%
Sugars 39.8g
Protein 111.0g 221%

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Baked Ham With a Brown Sugar, Rum and Cayenne Glaze

Recipe #150627 | 3½ hours | 30 min prep | add private note
Karen From Colorado

By: Karen From Colorado
Jan 6, 2006

This spicy-sweet glaze is brushed on during baking to give the ham a golden brown appearance and to compliment the meat. The drippings are used to make a sauce to serve along side the ham slices. Use the glaze partway through cooking to prevent the sugars in the glaze from scorching.

SERVES 8 -10 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Using a large knife, cut off the skin and all but 1/4 inch of the fat from the ham, leaving the surface as smooth as possible.
  3. 3
    Score the top and sides of the ham diagonally in two opposite directions about 1 1/2 inches apart, creating a diamond pattern.
  4. 4
    Stick a clove into the corners of each diamond.
  5. 5
    Place the ham on a rack in a roasting pan.
  6. 6
    Add the apple cider and 2 cups water to the pan; bake for 2 hours, adding more water after an hour if needed.
  7. 7
    While ham bakes, combine the brown sugar, rum, salt and cayenne pepper to taste in a bowl; stir until smooth; let stand for 10 minutes to allow sugar to dissolve partially.
  8. 8
    Remove ham from the oven and brush the glaze evenly over the ham; reserve the leftover glaze.
  9. 9
    Return the ham to the oven and bake for 1 hour longer, brushing with the glaze every 15 minutes.
  10. 10
    Transfer ham to a large platter and cover loosely with foil; allow to rest for 15 to 30 minutes.
  11. 11
    While ham rests, pour the liquid from the roasting pan into a fat separator or a large glass measuring pitcher; let the fat rise to the surface, then pour or spoon off as much fat as possible; float a piece of paper towel on the surface to absorb the remaining fat.
  12. 12
    Pour the degreased liquid into a small saucepan and add the remaining glaze to make a sauce; rewarm and pour in a sauceboat.
  13. 13
    Serve ham warm with the sauce.

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Featured Reviews for This Recipe

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From: Lady Dancer

On Nov 18, 2006

What a great addition to my Holiday meal planning! The glaze is just the best - it's that sweet-hot flavor that just got me, and my DH is sold too. Thanks!

0 people found this review helpful

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