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Easter Ham With Oxford Sauce

  Ham 1⁄2 (Bone In Or Out, Ready To Eat)
  Cloves 1⁄4 Teaspoon
  Dry mustard 2 Teaspoon
  Maple syrup 1⁄2 Cup (8 tbs)
  Crushed spiced cookies/Crushed ginger snaps / graham wafers 1⁄3 Cup (5.33 tbs)
  Port wine/Fruit juice 1⁄2 Cup (8 tbs)
  Oxford sauce 1 Tablespoon

Remove plastic wrap from the ham and set fat-side up in a shallow roast pan.
Gash the fat diagonally.
Mix the next four ingredients together to form a paste and spread over the ham.
Pour the wine around the ham and bake at 350F allowing 15 to 20 minutes to the pound.
Baste occasionally adding a little more wine if necessary to keep pan from drying.
Scrape any glazing mixture from the pan and spread on the ham before serving.
Garnish the top with kumquats, watermelon pickle shapes or cherries if you wish.
Slice and serve with Oxford Sauce, whipped or baked yams, creamed onions and buttered peas.
oxford sauce: Combine and heat in the top of a double boiler, 1 cup red-currant jelly, 1/2 teaspoon grated orange rind, 1/2 teaspoon dry mustard, dash ginger, 1/4 cup orange juice, 2 tablespoons lemon juice and 3 tablespoons port wine.
Stir and cook for about 10 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1068 Calories from Fat 254

% Daily Value*

Total Fat 29 g44.5%

Saturated Fat 16.9 g84.3%

Trans Fat 0 g

Cholesterol 50 mg16.7%

Sodium 113.7 mg4.7%

Total Carbohydrates 158 g52.5%

Dietary Fiber 0.2 g0.8%

Sugars 138.9 g

Protein 22 g43.4%

Vitamin A 2.1% Vitamin C 2.1%

Calcium 13.3% Iron 16.8%

*Based on a 2000 Calorie diet

Easter Ham With Oxford Sauce Recipe