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Orange Dundee Cake
Orange-Glazed Ham with Rosemary


1 (6- to 8-pound) ham, fully cooked
1/2 c. sugar
1 c. Heinz White Vinegar
2 c. freshly squeezed orange juice
2 T. dried rosemary
2 T. freshly squeezed lime juice
Salt and freshly ground black pepper
4 T. unsalted butter


Preheat oven to 325F. Place ham, fat side up, in roasting pan. Pour 1 inch of water into pan. Roast ham 1 1/2 hours.

For glaze, in a saucepan over medium heat, boil sugar and vinegar together 5 minutes. Add orange juice and simmer mixture until reduced by a third. (It should appear slightly syrupy.)

Remove mixture from heat; add rosemary, lime juice and salt and pepper to taste. Mix well, then add butter and stir gently until melted and well-incorporated.

Remove roasting pan from oven every 10 minutes or so, and brush generous amount of glaze all over ham, until crust is golden-brown and bubbly, about 30 minutes.

All materials are courtesy of Heinz Vinegar.

This farm news was published in the April 12, 2006 issue of Farm World.