Baked Ham with Orange Sauce
- Low fat
- Low calorie
- Low carb
Ingredients
- 1 bone-in smoked ham (7 to 9 lb/3.15 to 4 kg)
- 4 bay leaves
- 2 tbsp (30) white wine vinegar or cider vinegar
- 1-1/2 tsp (7 mL) ground ginger
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp black pepper
- Generous 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) nutmeg
- 3 cloves garlic, pressed or minced
- 1 tbsp (15 mL) vegetable oil or melted lard
- 1/2 cup (125 mL) packed brown sugar
- 1-1/2 cups (375 mL) freshly squeezed orange juice
- 3/4 cups (175 mL) dry Marsala or dry sherry
- 3/4 cups (175 mL) chicken stock
- Rind from 1 orange, cut into thin strips
- 1-1/4 tsp (6 mL) arrowroot starch or cornstarch
- Salt
Preparation
Place ham, flat side down, in close-fitting roasting pan; scatter bay leaves over ham and pour vinegar and 1 cup/250 mL water into pan.
Mix together ginger, thyme, pepper, cloves, nutmeg and garlic. Mix in oil; rub all over ham. Cover securely with foil. Bake ham in 350°F/180°C oven for 2 hours.
Remove ham from oven; discard pan juices. Sprinkle sugar over ham. Increase oven temperature to 375°F/190°C; bake for 10 minutes.
Mix together 3/4 cup/175 mL of the orange juice and 1/2 cup/125 mL of the Marsala; pour into pan. Continue baking ham, basting often with pan juices, for 45 minutes. Remove ham from oven; transfer to serving platter and keep warm.
Skim off fat from pan juices. Pour pan juices into saucepan; stir in remaining orange juice, remaining Marsala and stock. Bring to boil. Add orange rind; reduce heat and simmer for 5 minutes.
Add enough water to starch to make thin paste; pour into sauce and return to simmer. Simmer for 1 minute. Add salt to taste. Thinly slice ham and serve with sauce on side.
Makes 12 servings.
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