Ruby Glazed Ham

Name: Ruby Glazed Ham
Ingredients: 1 fully cooked ham (10 lbs (4.5 kg).); 1/2 cup (125 ml) Dijon mustard; 3-1/2 cups (825 ml) Ruby Sauce (recipe follows); 1/2 cup (125 ml) packed dark brown sugar; 2 cups (475 ml) red currant jelly; 1/2 cup (125 ml) ruby port wine; 1 tbsp (15 ml).. finely slivered orange zest; 1-1/2 tbsp (20 ml). finely slivered lemon zest; 1/4 cup (60 ml) fresh orange juice; 1/4 cup (60 ml) fresh lemon juice; 1/2 cup (125 ml) finely chopped shallots; 1 tbsp (15 ml). dry mustard; 1-1/2 tsp (7 ml). ground ginger; 1-1/2 tsp (7 ml). black pepper; 1/2 tsp (2 ml). salt

15 ingredients

11 steps

Ingredients

1 fully cooked ham (10 lbs (4.5 kg).)
1/2 cup (125 ml) Dijon mustard
3-1/2 cups (825 ml) Ruby Sauce (recipe follows)
1/2 cup (125 ml) packed dark brown sugar
2 cups (475 ml) red currant jelly
1/2 cup (125 ml) ruby port wine
1 tbsp (15 ml).. finely slivered orange zest
1-1/2 tbsp (20 ml). finely slivered lemon zest
1/4 cup (60 ml) fresh orange juice
1/4 cup (60 ml) fresh lemon juice
1/2 cup (125 ml) finely chopped shallots
1 tbsp (15 ml). dry mustard
1-1/2 tsp (7 ml). ground ginger
1-1/2 tsp (7 ml). black pepper
1/2 tsp (2 ml). salt

Directions

1

Heat oven to 350 degrees (175 C.).
2

Bake or boil the ham until heated through.
3

Prepare Ruby Sauce by combining all ingredients in a small pot over medium-low heat.
4

Stir frequently until jelly has melted.
5

Remove from heat and let stand 30 minutes.
6

Spread mustard evenly over ham.
7

Pour 2-1/2 cups (600 ml) Ruby Sauce over the ham.
8

Sprinkle with brown sugar.
9

Bake, basting every 15 minutes, until ham is glazed and has a deep rich color, about 45 minutes.
10

Transfer to a platter, and spoon some sauce over top.
11

Serve the remaining sauce on the side.