Unbelievable Citrus/Cinnamon Ham Sauce Recipe:
Inspired by a polynesian recipe, this sauce/glaze was created by my father over a period of twenty years. Every Christmas, he would tweak and refine the recipe, until 1997 when he passed away. At that point it became "locked in stone." I am the only one in my family who knows the recipe, and now I will share it with you.
There is not a single soul that has tasted his secret ham sauce and not been amazed and delighted!
1/2 cup frozen orange juice concentrate
10 oz. can pinneapple juice
1/2 lb. dark brown sugar
1 tsp. cinammon
1/2 tsp. ground ginger
8 whole cloves
1 oz. dry vermouth
2 Tbs. lime juice
In medium saucepan, mix orange concentrate and pinneapple juice. Heat, add brown sugar, cinnamon, ginger, cloves, and lime juice. Bring mixture to a boil. Continue to boil gently for 15 min. then turn down heat and allow mixture to simmer for 10 - 15 min. During last 5 min. of simmering, add vermouth. Remove cloves.
HAM NOTES:
Use a store-bought smoked shank portion
The night before cooking, cover completely in cold water and ice. Soak 24 hours to remove salt and preservatives (makes a HUGE difference)
Place shank open-side down in a baking pan. Cut a "crisscross" pattern into the outside of the ham, about 1/2-inch deep.
In the "squares" created by the crisscross patterm, insert a whole clove.
Bake at 325F under a loose-fiiting foil "tent" until inner temp reaches 140F.
Remove tent, pour some of the glaze over the ham, return to oven uncovered. Every 5 -10 minutes, baste the ham using the run-off from the pan and additional glaze if needed.
Ham is done when inner temp reaches 160F. Allow 15-30 min. before slicing. Remove the cloves before serving.
