Whole cloves
2 c Orange juice; divided
3/4 c (approx) firmly packed brown sugar
Fresh parsley sprigs (optional)
Wine Meat Sauce (optional)
Wine meat sauce:
18 oz Jar apple jelly
1/2 c Port wine
1/4 ts Onion juice
1/2 ts Ground ginger
Pinch of pepper
Cover and simmer an additional 4 to 5 hours, allowing 25 minutes per pound. Turn ham occasionally during cooking time. Cool. Carefully remove ham from water; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond design, and stud with whole cloves.
Place ham, fat side up, in a shallow roasting pan. Combine 1 cup orange juice and sugar. Coat exposed portion of ham with orange juice mixture. Bake, uncovered, at 325 degrees F for 30 minutes, basting frequently with remaining orange juice.
Transfer to serving platter;
garnish with parsley, and serve with Wine Meat Sauce, if desired, as a
side dish. Yield: 24 to 30 servings.
Wine Meat Sauce directions:
Combine all ingredients in a small saucepan; cook until
thoroughly heated. Remove from heat; skim off foam with a metal spoon.
Serve with sliced ham. Yield: about 1-1/4 cups.