Mulled Ham
1 smoked ham (I used a 2 lb boneless gammon but any ham will do)
3/4 cup orange juice
1/4 cup pineapple juice
1 tbsp dried mustard powder
1/2 cup brown sugar
pineapple rings
1 mulled wine spice sachet (or substitute a combination of ginger, nutmeg, orange zest, cinnamon, cloves and mace)
Combine ham, juice, mustard powder and spices in an oven proof casserole dish. Cover and bake in a moderate oven (about 1 hour at 325 for a two lb boneless ham).
About 30 mins before the ham is due to be finished remove from the oven and cool slightly (until you can handle it). With a sharp knife, remove the rind, score the fat, and pat with brown sugar. Place pineapple rings on top of the brown sugar, and glaze with the poaching liquid. Drain all but a few tbsps of liquid from the pan and return ham to the oven uncovered for remaining 30 mins of cooking. Allow to rest for 20 mins before serving.
We accompanied the ham with Michel's mom's "French Onion" scalloped potatoes and a colourful salad of mixed greens with mandarin oranges, walnuts and pomegranate seeds in a citrus dressing. It made for a very festive plate.
Thanks Adrienne!
It never occurred to me to use any other juice beesdis apple cider. But why not? (A lot of the blends contain apple juice anyway.) I’m going to try this with some alterations. Probably won’t add more sweetener or pineapple juice, and I’ll add vanilla, juniper berries, orange peel, and cardamom like I usually do.