INGREDIENTS :
- 6-8lb ready to serve half ham (shank end)
- 1/2 cup port
- 1/2 cup raisins
- 6 green onions
- 1 medium orange
- 1 lemon
- 10-oz jar red currant jelly
- 2 tbsp port
- 1 tsp prepared mustard
- 1/16 tsp ginger
- whole cloves
PROCEDURE :
- Roast ham according to wrapper directions - or 15 minutes a pound (450g) in 325F (160C) oven. Remove it from the oven 30 minutes before it should be done. Do the following steps while the ham is cooking. Boil 1/2 cup port and raisins in a small saucepan until all the port is absorbed and raisins are plump. Set aside. Chop green onions very finely. Grate the rind from the orange and lemon. Put the onions and rinds in a small saucepan and add boiling water just to cover. Bring to a boil and boil 2 minutes. Drain well. Put in bowl, Squeeze the orange and half the lemon and this juice to the onion mixture - you should have about 1/3 cup orange juice and 1 tbsp lemon juice.
- Heat red currant jelly and 2 tbsp port gently just until jelly is melted. Add it to orange mixture along with mustard and ginger. Blend well. Remove ham from oven 30 minutes before end of cooking time as directed above. Remove rind and score fat. Stud all over with cloves. Press the plumped raisins into the cuts in the ham fat. Brush all over the ham lightly with the orange-red currant jelly mixture. Return to oven and bake 30 minutes more. Serve remaining orange-red currant jelly mixture with ham.
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