Baked Ham with Sherry Orange Marinade

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Book Description

No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread.

The Durgin-Park Cookbook contains not only Tom Ryan's recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the Roadfood™ Cookbook series is sure to be a favorite with people in New England and throughout the country.

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The Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall

Authors: Jane Stern, Michael Stern

Date: January 2003

ISBN: 140160028X

Publisher: Rutledge Hill Press

Hardcover

ORDER/INFO

Baked Ham with
Sherry Orange Marinade
Recipe from: The Durgin-Park Cookbook
by Jane Stern, Michael Stern
Cookbook Heaven at Recipelink.com

Early in the twentieth century, ham roast with spinach was an everyday dinner at Durgin-Park, where it sold for fifty cents, including mashed potatoes and bread and butter (a nickel extra for sweet potatoes). Today, most people think of a whole ham as a party food. It requires some time and effort to cook, but the results are a delicious meal with leftovers for days, plus a bone for making Ham and Pea Soup or Puree of Split Pea Soup.

Servings: 10 to 12

1(5 to 6-pound) ham, fully cooked
3/4 cup fresh orange juice
1/2 cup dry sherry
1 cup honey
Whole cloves
1 cup packed, dark brown sugar
2 tablespoons ground mustard

Trim the skin from the ham, leaving a thin, even layer of fat. With a skewer, poke the ham allover at 2-inch intervals. Place the ham in a large, resealable plastic bag, and place in a large shallow pan. In a small bowl combine the orange juice, sherry; and honey; pour over the ham and seal the bag securely. Marinate in the refrigerator for three days, turning the ham every 12 hours.

Preheat the oven to 325 degrees F.

Remove the ham from the bag, reserving the marinade. In a shallow roasting pan, with the ham fat side up, score the fat in a diamond design and stud with cloves. Insert a meat thermometer, making sure it does not touch the bone. Pour all but one tablespoon of the marinade over the ham. Bake for 1 1/2 hours or until the meat thermometer registers 130 degrees F.

In a small bowl combine the brown sugar, mustard, and the tablespoon of reserved marinade and brush the exposed portion of the ham. Cover with a tent of aluminum foil and bake for an additional 15 minutes or until the meat thermometer registers 140 degrees F. Remove from the oven and allow the meat to stand for 10 minutes; then slice thinly and serve.

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