Creole Orange Glazed Ham
Issue date:
December, 2009
Recipe courtesy of Gloria Flick
Servings:
Serves 12 - 12 pound ham, scored
- 1 cup orange juice
- 1 tablespoon grated orange peel
- 1/2 cup brown sugar
- 2 tablespoons Creole mustard
- 8 thin orange slices, unpeeled
Recipe photo:
Instructions:
Spread surface of scored ham with orange juice, orange peel, sugar, and Creole mustard. Baste every 10 minutes or so and bake for 1 1/2 hours at 350ºF. When ham comes out of the oven, garnish with orange slices.
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