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Port Wine, Citrus and Cracked Pepper Glazed Boneless Ham
PORK8Ingredients
4Hours
50Calories
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Description
This ham’s delicious glaze will wow even the most discerning palates this holiday season. For a twist, use orange zest instead of lemon…
If you like this recipe, be sure to check out Chef's Rook's Herb Cured Pork Tenderloin.
By Chef Lou Rook III of Annie Gunn’s restaurant in St. Louis, Mo.
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Ingredients
US|METRIC
40 SERVINGS
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Directions
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Directions
- Port Wine, Citrus and Cracked Pepper Glaze: In a 4-quart Dutch oven, combine port, orange juice, brown sugar, soy sauce, cloves and cracked peppercorn and bring to a boil over medium high heat. Reduce the heat and simmer about 45 minutes or until volume is reduced by half (about 2 cups).
- Ham: Loosely wrap ham with foil and place cut-side down in a 13 x 9 inch baking dish. Bake at 275 degrees F for 1 1/2 to 2 hours or until ham reaches an internal temperature of 80 degrees F.
- Remove foil, leaving the foil on the bottom of the pan. Increase temperature to 325 degrees F and bake for 1 hour or until the internal temperature reaches 120 degrees F.
- Brush with prepared glaze, bake 15 minutes, brush again and bake 15 more minutes or until internal temperature reaches 140 degrees F. Remove from oven, brush with glaze and lemon zest.
NutritionView More
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50Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories50Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium360mg15% |
Potassium60mg2% |
Protein<1g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber<1g2% |
Sugars7g |
Vitamin A0% |
Vitamin C15% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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