This Springtime Ham features a boneless, fully cooked ham roasted to perfection and served with a vibrant, homemade rhubarb sauce. The sauce combines fresh or frozen rhubarb with sugar, orange juice, and zest, creating a bright, tart-sweet condiment that cuts through the richness of the pork. The addition of dry mustard and cinnamon adds a subtle warmth and depth of flavor, making it an ideal centerpiece for Easter brunch, spring gatherings, or a special weekend dinner. The ham is gently roasted to ensure it remains moist and tender, while the sauce thickens into a glossy glaze. It’s a festive dish that balances traditional comfort food with fresh, seasonal ingredients, offering a refreshing twist on a holiday classic that guests will love.
Springtime Ham With Rhubarb Sauce
Description
This Springtime Ham features a boneless, fully cooked ham roasted to perfection and served with a vibrant, homemade rhubarb sauce. The sauce combines fresh or frozen rhubarb with sugar, orange juice, and zest, creating a bright, tart-sweet condiment that cuts through the richness of the pork. The addition of dry mustard and cinnamon adds a subtle warmth and depth of flavor, making it an ideal centerpiece for Easter brunch, spring gatherings, or a special weekend dinner. The ham is gently roasted to ensure it remains moist and tender, while the sauce thickens into a glossy glaze. It&# 226;ÂÂs a festive dish that balances traditional comfort food with fresh, seasonal ingredients, offering a refreshing twist on a holiday classic that guests will love.Ingredients
Directions
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Preheat the oven to 325ðF (165ðC).
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Place the boneless ham on a rack in a shallow roasting pan.
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Add 1/2 cup of water to the bottom of the roasting pan.
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Insert a meat thermometer into the thickest part of the ham.
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Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed.
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Roast the ham until the thermometer registers 135ðF, approximately 19-23 minutes per pound.
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While the ham roasts, combine rhubarb, sugar, orange juice, orange peel, dry mustard, and cinnamon stick in a large saucepan.
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Bring the mixture to a boil over medium-high heat.
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Reduce heat to medium and cook, uncovered, for about 15 minutes, stirring occasionally, until the sauce thickens.
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Remove and discard the cinnamon stick from the sauce.
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Remove the aluminum foil from the ham.
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Spoon a small amount of the rhubarb sauce over the ham during the last 15 minutes of roasting.
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Continue roasting until the internal temperature reaches 140ðF.
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Remove the ham from the oven and let it stand, covered, for 10 minutes before slicing.
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Slice the ham and serve with the remaining rhubarb sauce.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1316.6kcal
- % Daily Value *
- Total Fat 32.7g51%
- Saturated Fat 10.9g55%
- Cholesterol 435.8mg146%
- Sodium 11858.5mg495%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 0.0g0%
- Sugars 10.0g
- Protein 227.0g454%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using frozen rhubarb, there is no need to thaw it before adding it to the saucepan.
Ensure the ham is fully cooked before starting; this recipe is for reheating and glazing, not cooking raw pork.
The sauce can be made ahead of time and reheated gently on the stovetop before serving.
For a thicker glaze, simmer the sauce a few minutes longer; for a thinner sauce, add a splash more orange juice.
