1 large cured ham, tender type
1 cup rum
1 cup grated brown sugar
1 cup orange juice
1 can pineapple in syrup
1 can peach in syrup
1 bottle maraschino cherries
1/2 pound apricots
rosemary sprigs
1 large cured ham, tender type
1 cup rum
1 cup grated brown sugar
1 cup orange juice
1 can pineapple in syrup
1 can peach in syrup
1 bottle maraschino cherries
1/2 pound apricots
rosemary sprigs
Put the cured ham in the oven for 30 minutes
Remove
Carefully cut away part of the rind and all apparent fat
Make small superficial cuts, forming uniform lozenges
Decorate by spearing rosemary sprigs at the junction of the cuts
Mix 1/2 cup rum with orange juice and brush the cured ham
Dissolve brown sugar with 1/2 cup rum and spread over the top
Put in a warm oven for 1 hour, occasionally brushing with the glaze
Let cool and decorate with the fruits, which serve not only as decorations but also as an excellent accompaniment to slices of cured ham.
