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Entrees
Southern Cuisine/Fusion Cooking
12 servings
35 minutes
3 hours 20 minutes
2 Melissa’s White Grapefruits, 1 juiced
2 Ruby Red Grapefruits, 1 juiced
1/2 cup Brown Sugar
1 teaspoon Dry Mustard
1/4 cup Orange Liqueur
1/4 cup Tupelo Honey
2 tablespoons Unsalted Butter
3 cloves Melissa’s Peeled Garlic, minced
3 tablespoons Corn Starch
1/2 cup Cold Water
1 Fresh Serrano Chile, minced
6 sprigs Fresh Rosemary
1 Fully Cooked 10-pound Ham
In a saucepan, combine the 3 grapefruit juices and the next 6 ingredients and bring to a simmer.
In a bowl, combine the cornstarch and the water and whisk into the grapefruit mixture. Stirring often, reduce the mixture until thickened, about 5 minutes. Remove from the heat, stir In the Serrano chile and let cool.
Preheat the oven to 325ºF.
Make crosshatch cuts across the top of the ham. Place the ham on a rack, inserted into a roasting pan. Baste the ham with the grapefruit glaze. Slice the remaining grapefruits into half circles and garnish the ham. Also garnish the ham with the rosemary sprigs. Cover loosely with foil and place in the oven. Bake for 1 hour and 40 minutes, basting with the glaze every ten minutes. Remove the foil, baste the ham and cook for an additional 1 hour and 40 minutes, basting every 10 minutes.
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