Baked Ham With Cumberland Sauce
|Cooked ham||3 Pound|
|Glaze||1 Cup (16 tbs)|
|Apricot preserves||8 Ounce|
|Sauce||1 Cup (16 tbs) (Cumberland)|
|Orange juice||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Scallions||3 , finely chopped|
|Port wine||1⁄2 Cup (8 tbs)|
|Red currant jelly||1⁄2 Cup (8 tbs)|
|Powdered ginger||1⁄2 Teaspoon|
|Orange rind||1 Tablespoon|
|Dry mustard powder||1 Teaspoon, dissolved|
Remove the rind from the ham and score the fat with a sharp wet knife to form a diamond pattern.
Place the ham in the oven on a roasting rack or on an inverted saucer set in a glass baking dish.
Place the ham fat side down.
Cook on "roast" setting for 15 minutes.
Turn the ham over and remove from the oven Remove the lid from the apricot preserves and heat in the jar on the highest setting for 5 minutes.
Force the hot preserves through a strainer and brush the clear liquid over the ham.
Rotate the dish one-quarter of a turn and continue cooking on "roast" setting for another 15 minutes.
Allow the ham to stand for 15 minutes before slicing.
To make the sauce, peel the thin, colored part of the orange and cut into tiny julienne strips the length of a matchstick and half of the width.
Squeeze the orange into a 4-cup glass measuring cup and add the orange rind to the orange juice.
Add the lemon juice and scallions.
Cook in the microwave oven on the highest setting for 3 minutes.
Stir in the remaining ingredients.
Cook uncovered in the microwave oven for 3 minutes, until the red currant jelly has dissolved.
Serve the sauce cold.
It is traditionally a rather thin sauce.