Easter Ham With Oxford Sauce
|Ham||1⁄2 (Bone In Or Out, Ready To Eat)|
|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.