Len's Poached Ham

By carvalhohm

Ingredients

• 10 to 12-lb. smoked ham
• 1 c. dark brown sugar, packed
• 2-8-oz. jars peach marmalade or jam
• 1 T. Dijon mustard
• 1/2 c. ginger marmalade
• 1/2 c. cider vinegar
• 1 T. honey
• 1-1/2 c. dry white wine
• 10-4-inch cinnamon sticks, broken in half
• Garnish: green leaf lettuce

Details

Servings 18
Adapted from www1.gooseberrypatch.com

Preparation

Step 1

Place ham in a very large stockpot; cover with water. Over high heat, bring to a boil. Reduce heat; simmer, uncovered, for one hour.

Combine remaining ingredients except wine, cinnamon sticks and garnish in a saucepan. Cook and stir over medium heat until a glaze forms; remove from heat and keep warm. Remove ham carefully from pot; transfer to a rack in a large roasting pan. Push cinnamon sticks into the ham, creating a “porcupine.” Drizzle wine over ham first, then follow with glaze.

Bake, uncovered, at 375 degrees for 45 minutes. Remove cinnamon sticks before slicing. To serve, arrange lettuce on a serving dish; place ham slices on top. Serve with pan drippings spooned over top.

Serves 18 to 20.