Jambon au gingembre en conserve et orange
Ham is a versatile meat that can be used in so many different types of meals. The kitchen often uses hams for holiday meals and then slices the left-overs for ham sandwiches during garden parties. Pastured Pigs make the best hams because the muscles in the leg get a lot of exercise in the field.
Ham
2 kg or 4lb smoked pasture raised pork ham
1 onion stuck with 3 cloves
1 bay leaf
6 peppercorns
1 ¼ c dry white wine
Glaze
¼ c brown sugar
½ c orange juice
1 Tbsp clear honey
½ tsp ground ginger
1 Tbsp Dijon mustard
Garnish
whole cloves
optional: orange slices to garnish
Preset the oven to 400°
Peel an onion and stud it with the three cloves
Soak ham in cold water to cover for 3 hrs. and discard the water. Place the ham, onion, bay leaf, peppercorns and 1c wine in a large pot, add enough cold water just to cover. Cover and bring to boil gently for 1 hr.
Glaze
Place brown sugar, 2 Tbsp orange juice, honey, ginger and mustard in a bowl and mix well.
Drain the ham and discard the vegetables. Remove the skin on the ham, score the fat into diamond shaped patterns, and place a clove on the point of each diamond. Place the ham in a baking dish and pour the remaining wine and orange juice into pan.
Cover the ham with 1/3 of the glaze. Bake at 400 deg. for 45 min.. Baste the ham with the pan juices and glaze 3-4 times during the entire cooking period. Discard the pan juices and serve the ham hot or cold. Garnish with orange slices and greens
Cook until the center of the ham reaches 160°