![]() Let the ham rest for 15 minutes before carving. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more. If the water in the bottom of the pan has evaporated, add more. Pour half the pineapple glaze over the ham and brush to coat. Increase the oven temperature to 425 degrees F. Strain, then stir in the lime zest, apricot preserves and Dijon. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. ![]() Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound). Pour 1/4 inch water into the bottom of the pan. 13 Ingredients: Water, Pineapple Juice (40), Sugar, Citric Acid (E330), Food Colors (Beta Carotene. The combination of peach nectar and orange juice gives the drink a beautiful peach flavor that is a bit sweeter than the traditional mimosa. Put the ham, flat-side down, on a rack in a roasting pan. Peach Mimosas are a refreshing and easy-to-make cocktail that requires only three ingredients peach nectar, orange juice, and champagne. Del Frutal Pineapple nectar can be added to smoothies for a delicious and healthy pineapple taste. It satisfies your thirst and craving for pineapples all in one It also fuels your body with vitamin C. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over). Del Frutal Pineapple Nectar is a thirst-quenching fruit juice. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
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