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Method :
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.
Serves 8-10
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