Alderfer Meats

Follow Us:

facebook-1 twitter-1 mail

Port Wine, Citrus and Cracked Pepper Glazed Boneless Ham

Category: Dinner  - 
Ready in: 15m  -  Cooking time: 3m  - 
Rating 3.00/5
Port Wine, Citrus and Cracked Pepper Glazed Boneless Ham


For 4 people ()

  • 8 pound(s) fully-cooked boneless ham
  • 1 cup(s) orange juice
  • 1 cup(s) brown sugar
  • 1 cup(s) soy sauce
  • 8 cloves
  • 3 tablespoon(s) peppercorn, cracked *


  1. Glaze
    In a 4-quart Dutch oven, combine port, orange juice, brown sugar, soy sauce, cloves and peppercorn and bring to a boil over medium high heat. Reduce the heat and simmer about 45 minutes or until volume is reduced by half (about 2 cups).
  2. Ham
    1 Fully cooked boneless ham, about 8 pounds.
    Loosely wrap ham with foil and place cut-side down in a 13 x 9 inch baking dish. Bake at 275 degrees F for 1 1/2 to 2 hours or until ham reaches an internal temperature of 80 degrees F.
  3. Remove foil, leaving the foil on the bottom of the pan. Increase temperature to 325 degrees F and bake for 1 hour or until the internal temperature reaches 120 degrees F.
  4. Brush with glaze, bake 15 minutes, brush again and bake 15 more minutes or until internal temperature reaches 140 degrees F. Remove from oven, brush with glaze and lemon zest.
  5. Makes 40 1-teaspoon servings of sauce and 32 – 40 3-ounce servings of ham.
  6. *To crack peppercorns, place in baggie and pound with meat mallet or rolling pin to crack easily
  7. **You can use orange or lemon zest.
  8. By Chef Lou Rook III of Annie Gunn's restaurant in St. Louis, Mo.