Black Swan Recipes

Rum-glazed Ham

• 7-8 lb. cured ham (shank end)
• 1/3 cup Jaipur Lemon Grass-Ginger-Garlic Dressing
• 3 tablespoons firmly packed brown sugar
• 3 tablespoons dark rum
• 1 sliced orange
• parsley sprigs for garnish

Preheat the oven to 350oF.  If the ham has the skin still attached remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the shank bone.  Trim the fat down to about 1/3" thick; score it into a diamond pattern.  Place the ha on a rack in a roasting pan and bake for 55 minutes.

Blend together the Jaipur Lemon Grass-Ginger-Garlic Dressing, the brown sugar, and the rum.  Spoon and spread the glaze over the ham.  Bake the ham 30-35 minutes more, or until the glaze is brown and bubbly.

Allow the ham to stand 15 minutes before carving.  Transfer to a platter.  Garnish the platter with the orange slices and parsley.

Serves 8