- 1 [6 to 10 pounds / 2.7 to 4.5 kg] ham
- Cloves
Orange Honey Sauce
- 1 can frozen orange juice concentrate, thawed
- 1 3/4 cups [440 mL] water
- 1 teaspoon [5 mL] dry mustard
- 1/2 cup [125 mL] honey
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] nutmeg
- 1 cinnamon stick
- 3 tablespoons [45 mL] cornstarch
- 2 peeled oranges, into segments
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- Score and stud ham with cloves.
- Bake ham into a preheated 350°F [180°C] oven, for 10 to 12 minutes per pound [454 g].
- Meanwhile, into a saucepan, mix together thawed orange juice concentrate, water, dry mustard, honey, salt and nutmeg; add cinnamon stick.
- Blend cornstarch into 1/4 cup [60 mL] of the mixture; return to saucepan.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Boil for 1 minute.
- Remove sauce from heat; leave to cool.
- Brush ham with a little sauce 2 or 3 times during the last 30 minutes of baking time.
- Add orange segments to remaining sauce; reheat.
- Serve sauce along with ham.
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