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Serves: 6-8
Cooking Time: 2-2 1/2 hours

    4 lb. fully cooked boneless ham
    1/4 cup dark rum
    1 cup orange marmalade
    freshly ground black pepper to taste
  1. Combine marmalde and rum. Brush surfaces of the ham. Season to taste with salt and pepper.
  2. Place glass bowl on base, wire rack in glass bowl and lid on bowl. Preheat oven to 482°F for 6 minutes.
  3. Place lamb on the lower rack of the oven. Place lid on top.
  4. Reduce temperature to 392°F and set timer to 60 minutes.
  5. Baste the ham every 30 minutes (more often if desired).
  6. It will be neccessary to add additional time, depending on the shape and water content of the ham. Allow another 60 minutes, check after 30 minutes and gage the time from there.