Spring Ham with Rhubarb Sauce
4 lb. ham, boneless and fully cooked
1/2 C. water
3 C. rhubarb, cut up (you may use frozen)
1 1/4 C. sugar
1/2 C. orange juice
2 tsp. orange zest
3/4 tsp. dry mustard
1 cinnamon stick
Place ham on a rack in a shallow roasting pan. Add 1/2 C. water. Insert a meat thermometer into the thickest part of the ham. Cover tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325 degree oven until thermometer registers 135 degrees, about 20 minutes per lb.
Meanwhile, combine all other ingredients in large saucepan and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Remove cinnamon stick. Remove foil from ham and spoon small amount of sauce over ham 15 minutes before cooking time ends. Remove ham when meat thermometer reaches 140 degrees. Let ham sit 15 minutes before slicing. Serve sauce over ham slices.
4 lb. ham, boneless and fully cooked
1/2 C. water
3 C. rhubarb, cut up (you may use frozen)
1 1/4 C. sugar
1/2 C. orange juice
2 tsp. orange zest
3/4 tsp. dry mustard
1 cinnamon stick
Place ham on a rack in a shallow roasting pan. Add 1/2 C. water. Insert a meat thermometer into the thickest part of the ham. Cover tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325 degree oven until thermometer registers 135 degrees, about 20 minutes per lb.
Meanwhile, combine all other ingredients in large saucepan and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Remove cinnamon stick. Remove foil from ham and spoon small amount of sauce over ham 15 minutes before cooking time ends. Remove ham when meat thermometer reaches 140 degrees. Let ham sit 15 minutes before slicing. Serve sauce over ham slices.
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