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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This recipe goes with Ham and Swiss Omelets with Orange-Baked Ham, Cheesy Ditali with Orange-Baked Ham, Ham and Black-Eyed Pea Salad with Orange-Baked Ham Ingredients:
1 (2-pound) reduced-fat cooked ham |
1/2 cup frozen orange juice concentrate, thawed and undiluted |
1/4 cup water |
3 tablespoons brown sugar |
2 teaspoons white wine vinegar |
1 teaspoon dry mustard |
1/2 teaspoon grated orange rind |
1/4 teaspoon ground ginger |
vegetable cooking spray |
whole cloves |
Directions:
1. Score ham in a diamond design; place in a large heavy-duty, zip-top plastic bag. Combine orange juice concentrate and next 6 ingredients; pour mixture over ham. Seal bag, and shake until ham is well coated. Marinate in refrigerator at least 8 hours, turning bag occasionally.
2. Remove ham from marinade, reserving marinade. Set aside 1/2 cup marinade; discard remaining marinade. Place ham on a rack in a roasting pan coated with cooking spray; stud with cloves. Insert meat thermometer into ham, if desired; brush lightly with marinade. Cover; bake at 325° for 1 1/2 hours or until thermometer registers 140°, basting occasionally with marinade.
3. Slice ham into 16 (2-ounce) portions, and place in a labeled airtight container. Store in refrigerator up to 1 week or in freezer up to 3 months. Remove cloves from ham before serving or using in other recipes.
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