Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 39

38

Preheat the oven to 325°F.

Remove the skin and trim any excess fat from the ham. Using a sharp knife, carefully cut holes into the ham 2 inches from one another and as deep as the bone. Do this on all sides.

In a pot, bring the syrup or jelly, cloves, nutmeg, allspice, dry mustard, pepper, orange juice, dried orangegranules or zest, and hot water to boil together to form a syrup. Pour 1 tablespoon of this hot syrup into each hole in the ham, then place the ham in a large roasting bag. Place the bag into a roasting pan. Pour half the remaining syrup over the ham, then close the bag, piercing severalsmall holes in its upper side. Bake for 18 minutes for each pound of ham.

Brown the meat by slitting open the bag 30 minutes before it’s through cooking. Pour the remaining syrupover the ham and finish baking. Serve warm.

MAKES 10 TO 12 SERVINGS

1 bone-in ham, 6 to 8 pounds1 cup lowbush cranberry or other berry syrup or jelly1 teaspoon ground cloves1 teaspoon ground nutmeg1 teaspoon ground allspice

1 teaspoon dry mustard

1⁄2teaspoon freshly groundblack pepper

1⁄2 cup orange juice2 tablespoons driedorange granules or finely grated orange zest

1⁄2 cup hot water

Baked Easter Ham