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Ruby Glazed Ham
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Elegant Glazed Ham

Angela Creighton

Serves/Makes:8 - 10 servings

  • 1 fully cooked ham (10 lbs (4.5 kg).)
  • 1/2 cup (125 ml) Dijon mustard
  • 3-1/2 cups (825 ml) Ruby Sauce (recipe follows)
  • 1/2 cup (125 ml) packed dark brown sugar
  • Ruby Sauce:
  • 2 cups (475 ml) red currant jelly
  • 1/2 cup (125 ml) ruby port wine
  • 1 tbsp (15 ml).. finely slivered orange zest
  • 1-1/2 tbsp (20 ml). finely slivered lemon zest
  • 1/4 cup (60 ml) fresh orange juice
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/2 cup (125 ml) finely chopped shallots
  • 1 tbsp (15 ml). dry mustard
  • 1-1/2 tsp (7 ml). ground ginger
  • 1-1/2 tsp (7 ml). black pepper
  • 1/2 tsp (2 ml). salt
  • Heat oven to 350 degrees (175 C.).
  • Bake or boil the ham until heated through.
  • Prepare Ruby Sauce by combining all ingredients in a small pot over medium-low heat. Stir frequently until jelly has melted.
  • Remove from heat and let stand 30 minutes.
  • Spread mustard evenly over ham.
  • Pour 2-1/2 cups (600 ml) Ruby Sauce over the ham.
  • Sprinkle with brown sugar.
  • Bake, basting every 15 minutes, until ham is glazed and has a deep rich color, about 45 minutes.
  • Transfer to a platter, and spoon some sauce over top.
  • Serve the remaining sauce on the side.
A fully cooked corned beef (boil in water until tender) may be used instead of the ham.

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