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Jamón ahumado con salsa de piña
Marinada
3 tazas de jugo de piña
1 taza de dulce de tapa rallado
2 cucharaditas de mostaza en polvo
½ cucharadita de jengibre en polvo (o 1 cucharadita de jengibre fresco rallado)
¼ cucharadita de clavo de olor molido
2 cucharadas de ron.
1 jamón de cerdo ahumado de 3 kilos
clavos enteros
1 cucharada de jugo de limón
1 lata de piña en almíbar
2 cucharadas de maicena disuelta en 4 cucharadas de almíbar de piña.
Revolver en una olla el jugo de piña, el dulce, mostaza, jengibre, ron y clavo y calentar hasta disolver el azúcar. Refrescar. Punzar todo el jamón y bañar con la marinada, dejando reposar por lo menos 4 horas, dando vueltas para que se tome por igual. Hacer cortes en la superficie formando rombos o cuadros. Punzar un clavo de olor, bañar con la marinada y llevar al horno por 1 hora a 375º F. Pasar la pierna a un platón de servir. Agregar al fondo de cocción el jugo de limón y 3 tajadas de piña picadas, llevar al fuego, raspando para que suelte. Espesar con la maicena disuelta el almíbar. De último agregar 1 cucharada de ron. Partir la pierna en tajadas y decorar con las tajadas de piña y cereza. Bañar ligeramente con la salsa y servir el resto aparte.
Marinada
3 tazas de jugo de piña
1 taza de dulce de tapa rallado
2 cucharaditas de mostaza en polvo
½ cucharadita de jengibre en polvo (o 1 cucharadita de jengibre fresco rallado)
¼ cucharadita de clavo de olor molido
2 cucharadas de ron.
1 jamón de cerdo ahumado de 3 kilos
clavos enteros
1 cucharada de jugo de limón
1 lata de piña en almíbar
2 cucharadas de maicena disuelta en 4 cucharadas de almíbar de piña.
Revolver en una olla el jugo de piña, el dulce, mostaza, jengibre, ron y clavo y calentar hasta disolver el azúcar. Refrescar. Punzar todo el jamón y bañar con la marinada, dejando reposar por lo menos 4 horas, dando vueltas para que se tome por igual. Hacer cortes en la superficie formando rombos o cuadros. Punzar un clavo de olor, bañar con la marinada y llevar al horno por 1 hora a 375º F. Pasar la pierna a un platón de servir. Agregar al fondo de cocción el jugo de limón y 3 tajadas de piña picadas, llevar al fuego, raspando para que suelte. Espesar con la maicena disuelta el almíbar. De último agregar 1 cucharada de ron. Partir la pierna en tajadas y decorar con las tajadas de piña y cereza. Bañar ligeramente con la salsa y servir el resto aparte.
Baked Ham
Ingredients
I. Ham:
· 1 10-to-15 pound whole ham, or 1 5-to-7 pound half of a ham
Glaze:
· 1 1/3 cups packed brown sugar
· 2 teaspoons dry mustard
· 3 tablespoons cider vinegar, prune juice, wine, or ham drippings
· Whole cloves
· Decorate with: pineapple rings studded with cranberries and stars cut from preserved orange peel, optional
· Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices, optional
preparation
1. Ham labeled "Cook Before Eating"Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
II. Ham labeled "Fully Cooked" or "Ready to Eat" Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.
Ingredients
I. Ham:
· 1 10-to-15 pound whole ham, or 1 5-to-7 pound half of a ham
Glaze:
· 1 1/3 cups packed brown sugar
· 2 teaspoons dry mustard
· 3 tablespoons cider vinegar, prune juice, wine, or ham drippings
· Whole cloves
· Decorate with: pineapple rings studded with cranberries and stars cut from preserved orange peel, optional
· Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices, optional
preparation
1. Ham labeled "Cook Before Eating"Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
II. Ham labeled "Fully Cooked" or "Ready to Eat" Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.
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