Recipe by Oxmoor House January 1983


Recipe Summary

about 24 to 30 servings


Ingredient Checklist


Instructions Checklist
  • Place ham in a very large container; cover with cold water, and soak overnight. Remove ham from water, and drain. Scrub ham thoroughly with a stiff brush, and rinse well with cold water.

  • Replace ham in container, and cover with fresh cold water. Bring to a boil; reduce heat and simmer, covered, 1 hour. Drain off water.

  • Cover ham with fresh cold water. Cover and simmer an additional 4 to 5 hours, allowing 25 minutes per pound. Turn ham occasionally during cooking time. Cool.

  • Carefully remove ham from water; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond design, and stud with whole cloves. Place ham, fat side up, in a shallow roasting pan. Combine 1 cup orange juice and sugar. Coat exposed portion of ham with orange juice mixture. Bake, uncovered, at 325° for 30 minutes, basting frequently with remaining orange juice. Transfer to serving platter; garnish with parsley, and serve Wine Meat Sauce, if desired, as a side dish.


Oxmoor House Homestyle Recipes