Recipe by Helen Dollaghan, from the Dec. 16, 1984 edition of The Denver Post. Remember to buy a fresh ham, not a pre-cooked or smoked one (you may have to special-order it from the butcher). You’ll need a 325-degree oven. Serves 12-15.
Ingredients
For the ham:
- 1 boneless fresh ham (4 to 5 pounds)
- 1 jar (about 12 ounces) orange marmalade
- 1 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Directions
Place ham on rack in open roasting pan. Insert meat thermometer in thickest part of ham, not touching fat. Bake, uncovered, in 325-degree oven until meat thermometer registers 165 degrees. Allow about 45 minutes per pound. During final 45 minutes, brush several times with marmalade which has been mixed with soy sauce, ginger and clove. Let stand 15 minutes at room temperature before removing netting and carving. Temperature will rise about 5 degrees to reach recommended internal temperature of 170 degrees and juices will set. Serve with wine-raisin sauce (below).
For the wine-raisin sauce:
Ingredients
- 2 1/2 cups dry red wine
- 1 cup sugar
- 2 tablespoons prepared mustard
- 1/2 teaspoon salt
- 1 cup raisins
- 2 tablespoons arrowroot dissolved in 1/4cup water (can also use corn starch)
Directions
In medium pan whisk together wine, sugar, mustard and salt. Add raisins. Simmer 30 minutes. Add dissolved arrowroot. Bring to boil, then simmer until thickened, stirring. Serves 12.
*Each week, we uncover a classic recipe from The Denver Post vault. This week, a festive and dramatic holiday ham.
