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Port Wine, Citrus and Cracked Pepper Glazed Boneless Ham
Courtesy of National Pork Board
Servings: 40
Prep Time: 5 Min.
Cook Time: 3 Hr.
What you need:
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1 fully-cooked boneless ham, about 8 lb.
1 1/4 c. Port, (Ruby or Taylor)
1 1/4 c. orange juice
1 3/4 c. brown sugar
1 c. soy sauce
8 cloves
3 Tbsp. peppercorns, cracked *
2 lemon, zested **

*To crack peppercorns, place in baggie and pound with meat mallet or rolling pin to crack easily.

**You can use orange or lemon zest.
What to do:
In a 4-quart Dutch oven, combine port, orange juice, brown sugar, soy sauce, cloves and 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).

1. Loosely wrap ham with foil and place cut-side down in a 13 x 9 inch baking dish. Bake at 275°F for 1 1/2 to 2 hours or until ham reaches an internal temperature of 80°F.
2. Remove foil, leaving the foil on the bottom of the pan. Increase temperature to 325°F and bake for 1 hour or until the internal temperature reaches 120°F.
3. Brush with glaze, bake 15 minutes, brush again and bake 15 more minutes or until internal temperature reaches 140°F. Remove from oven, brush with glaze and lemon zest.

* This ham's delicious glaze will wow even the most discerning palates this holiday season. For a twist, use orange zest instead of lemon.

* Recipe Courtesy of Chef Lou Rook III of Annie Gunn's restaurant in St. Louis, Mo.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
Nutritional information:
Calories: 130;   Total Fat: 4g;   Saturated Fat: 1g;   Cholesterol: 45mg;   Total Carbs: 8g;   Fiber: 0g;   Protein: 17g;   Sodium: 1300mg;  
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