| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Bone-in water-added ham; butt portion (5-to |
| | 6-pound) |
| 3 Tasse | Apple cider |
| 1 1/2 Tasse | Packed dried apple chunks; (about 4 1/2 ounces) |
| 3/4 Tasse | Golden brown sugar |
| 6 Esslöffel | cider vinegar |
| 3 Esslöffel | dijon mustard |
|
Preheat oven to 325F. Place ham in roasting pan and bake until thermometer inserted into thickest part of ham registers 150F., about 15 minutes per pound. Cool ham completely. (Can be prepared 3 days ahead. Cover and chill.)
Bring cider and apples to boil in heavy medium saucepan over medium-high heat. Boil until liquid is reduced to scant 1 1/2 cups, about 8 minutes. Whisk sugar, vinegar and mustard in small bowl until blended. Add to cider mixture. Simmer sauce until reduced to 2 1/4 cups, stirring occasionally, about 6 minutes. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 375F. Cut eight 1/2-inch-thick ham slices from bone. Overlap ham slices in glass baking dish. Spoon sauce over. Bake until ham is heated through and sauce bubbles, about 25 minutes. Transfer to platter and serve.
Per serving: 396 Calories (kcal); 3g Total Fat; (6% calories from fat); 3g Protein; 95g Carbohydrate; 0mg Cholesterol; 587mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 6 Fruit; 0 Fat; 1/2 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
keine |
