Kahlua Baked Easter Ham RecipeOrigin: America Period: Traditional |
Ingredients:
1 pre-cooked ham (about 4.5kg), with rind 
Kahlua Baked Easter Ham Preparation:Method:Place the ham, rind side uppermost, on a rack in a roasting pan. Transer to an oven pre-heated to 150°C and roast for 40 minutes per kg. During the final hur of cooking trim the rind, score the fat in a diamond pattern and stud with the cloves. Pat the brown sugar into the top then sprinkle the 3 tbsp Kahlua over everything. Meanwhile, whisk together the 120ml Kahlua and mustard powder and pour this into the pan. Return to the oven and baste frequently with the pan juices. When done, remove from the oven, transfer the meat to a cutting board, cover loosely with foil and set aside to rest for 10 minutes before carving. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Kahlua Baked Easter Ham to your online bookmark site: 
| ||
|
More Recipes from the Americas... More recipes for Meat... More Roasting recipes... 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 ham and sugar as primary ingredients: Praline Frosting Butterscotch Sauce Damson Cheese II White Chocolate Cashew Brownies Papaya Juice Drink Glacé Icing II Al Burtugal Wal Zabib Al Mutabal Vanilla Fudge Almond Spice Biscuits Khimais Twaira Herb Candies Pickled Damsons or Plums Kiwi Fruit Sorbet Blackened Pork Chops Oreo Cookies Rummed Yams Lemon Sorbet II Plunderteig Liqueur Glacé Icing Karadut Receli Quince Jelly Tamarillo Juice Drink Walnut Nougat Grapefruit Sherbet Kartaeuserkloesse Sorbet à la Verveine 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:
