Ingredients
- 1 c. red grapefruit juice
- 1 Tbsp. light brown sugar
- 1 Tbsp. Dijon mustard
- 2 Tbsp. orange liqueur
- 1/8 tsp salt
- 2 Tbsp. butter
- 20 lb fully-cooked bone-in whole ham Garlic cloves cut in slivers Rosemary sprigs Halved red grapefruit slices for garnish
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Ham With Red Grapefruit Glaze
Servings: 12
Directions
- Combine the grapefruit juice, brown sugar, Dijon, orange liqueur, salt and butter in a small saucepan. Heat to simmering. Reduce the heat to low and simmer till the sauce is reduced to 1 c., about 10 min. Let the marinade cold.
- Remove the skin from the ham and trim the fat so which only a thin layer remains. Make 1-inch cuts over the surface of the ham and fill each with a sliver of garlic and sprig of rosemary. Place the ham in a large resealable plastic bag and pour the marinade over it. Chill the ham overnight, turning the bag several times so all sides marinate proportionately.
- Heat the oven to 325 degrees.
- Remove the ham from the marinade and place it on a rack in a shallow baking pan. Cover the fat portion of the ham with foil. Bake the ham till a thermometer inserted in the ham registers 130 degrees, 10 to 15 min per lb., about 3 1/2 hrs. Baste the ham with marinade every 20 min. Remove the foil from the ham during the last 1 1/2 hrs of roasting so the top of the ham will become a golden.
- Set the ham on a platter and let it stand 15 min before carving. Garnish the platter with sprigs of rosemary and grapefruit slices.
- This recipe yields 12 servings.
- NOTES :
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