Springtime Ham with Rhubarb Sauce
Submitted by LisaAnna
Roasted boneless ham with a tangy rhubarb sauce made with orange juice, cinnamon, and dry mustard. The sauce gets spooned over the ham during the final minutes of roasting for a glossy, sweet-tart glaze.
YIELD
16 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsRhubarb sauce on ham might sound unexpected, but it’s a classic springtime pairing that works for the same reason cranberry sauce works with turkey. The sharp, fruity acidity of rhubarb cuts through the salty, smoky richness of the meat.
The sauce simmers on the stove while the ham roasts: fresh or frozen rhubarb cooks down with sugar, orange juice, orange zest, dry mustard, and a whole cinnamon stick. In about 15 minutes, the rhubarb breaks down into a thick, rosy sauce that’s tart, sweet, and gently spiced. A few spoonfuls get brushed over the ham during the last 15 minutes of roasting, giving it a glossy, caramelized finish.
Starting the ham in a cold oven and roasting it covered keeps the meat from drying out. Pull it at 135°F (57°C) and let it rest covered for 10 minutes. Carryover heat brings it to a safe 140°F (60°C) while the juices redistribute.
Pro Tips
- Use a meat thermometer. Ham cook times vary widely depending on shape and thickness. The thermometer is your only reliable guide.
- Don’t skip the resting period. Cutting into the ham immediately lets all the juices run out onto the cutting board.
- Serve the remaining sauce on the side, not all on the ham. It keeps the presentation cleaner and lets guests control how much they want.
Variations
- Add ½ cup of fresh strawberries to the rhubarb sauce for a strawberry-rhubarb version.
- Replace orange juice with apple cider for a more autumnal flavor profile.
- Stir a tablespoon of whole-grain mustard into the finished sauce for extra tang and texture.
Ingredients
Directions
Do not preheat oven.
Place ham, straight from the refrigerator, on a rack in a shallow roasting pan.
Add ½ cup water.
Insert a meat thermometer into the thickest part of the ham.
Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed.
Roast in a 325℉ (160℃) oven until thermometer registers 135 degrees, about 19 to 23 minutes per pound.
Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan.
Bring to a boil.
Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally.
Remove cinnamon stick.
Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 minutes before end of cooking time.
Remove ham when meat thermometer registers 135 degrees F.
Allow ham to stand, covered, about 10 minutes, or until the thermometer registers 140 degrees F.
Serve remaining sauce with ham.
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