1. Place ham, fat side up, on rack in roasting pan; pour in 2 cups of water. 2. Cover tightly with foil & roast in 325F oven for 3 hours. 3. BROWN SUGAR GLAZE: Combine all ingredients in a bowl; set aside. 4. RED CURRANT GLAZE: Combine all ingredients in a bowl; set aside. 5. Remove ham from oven and remove skin (if present) by sliding a sharp knife underneath the skin & lifting it off; trim fat layer to ¼ in thickness and diagonally score the fat side to form diamond shapes. 6. Brush about 1/3 of the glaze of your choice over the ham; continue roasting, brushing 2 more times with the glaze, until crusty, caramel-colour and meat thermometer inserted into the center registers 140F, about an hour. 7. Transfer to cutting board & tent with foil; let rest about 20 minutes. 8. ORANGE CRANBERRY SAUCE can be made up to 24 hours in advance: Bring all ingredients (except corn starch) to a boil in a heavy saucepan; reduce heat & simmer for 10 minutes. 9. Whisk cornstarch with 2 tbsp water; whisk into saucepan & cook, stirring constantly, until thickened, about 1 minute. 10. FRESH PINEAPPLE SALSA can be made up to 24 hours in advance: Combine all ingredients in a bowl. 11. To carve the ham: Cut down to bone into ¼ inch thick slices; with knife parallel to the bone, cut off slices parallel to the bone. 12. Serve the ham with sauce or salsa – your choice! ---------------------------------------------------------------------------
Nutrition
Ingredients
