Easter Ham with Rhubarb Sauce RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 boneless, fully cooked ham (about 2kg)
Easter Ham with Rhubarb Sauce Preparation:Method:Place the ham on a rack in a shallow roasting pan and add 125ml water. Cover the pan and meat tightly with aluminium foil then transfer to a cold oven. Set the oven temperature to 165°C and roast for about 50 minutes (25 minutes per 500g). Meanwhile, combine the rhubarb, sugar, orange juice, orange zest, mustard powder and cinnamon in a large saucepan. Bring the mixture to a boil then reduce the heat to medium and cook, uncovered for about 15 minutes, stirring occasionally to prevent scorching, until thickened. Remove the cinnamon stick from the rhubarb mixture then take the aluminium foil from the ham. About 15 minutes before the end of the cooking time spoon a small amount of the sauce over the meat. Take the meat out of the oven, cover with foil and set aside to rest for 10 minutes before carving and serving. Accompany with the remaining rhubarb sauce. Find more Easter Recipes Here |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Easter Ham with Rhubarb Sauce to your online bookmark site: 
|
|
More British recipes... More European recipes... More snack recipes... More recipes for Meat... More Roasting recipes... More recipes for Pork... More recipes for Fruit... More ham recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with pork and fruit as primary ingredients: Mulled Cider Punch Simnel Cake 2 Apple, Tamarillo and Prune Chutney Cherry and Onion Stuffing Irish Boiled Cake Zwei-bohnenensuppe Fresh Cranberry Sauce Kentish Batter Pudding with Cherries Apple and Tamarillo Pie II Frankfurter Sausage Blackcurrant Ice Cream Trini Sweet Bread Creamy Chinese Fruit Dessert Apple, Plum and Rum Custard Cake Lemon Sorbet II Castagnaccio Cacen Blât Cwrens Duon Peach Preserve Glazed Ham Blackcurrant Cheese Spread Bacwn Berw a Saws Persli Currant Loaf Herbed Lemon Sorbet Lemoande Concentrate Candied Fruit Christmas Cookies Treacle Fruit Cake Baked Gooseberry Pudding Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
