How Canadians De-Salt Their Ham
Recipe: #14577
October 14, 2014
Categories: 5 Ingredients Or Less, Brunch, Christmas, Easter Fathers Day, Mothers Day, Picnic, Potluck, Marinate, Oven Bake, High Protein, No Eggs, Non-Dairy, , more
"This recipe is amazing, it really works! And it makes your ham exceptionally moist and tender. It works for ham steaks too. Start marinade the morning before you plan to bake the ham. Found this recipe years ago on epicureandotcom under Canadian recipes. The recipe includes instructions for basting for ham while baking too, although I haven't tried the baste."
Original is 24 servings
Ingredients
- DE-SALTING MARINADE
-
-
- BASTE
Nutritional
- Serving Size: 1 (251 g)
- Calories 337.9
- Total Fat - 15.9 g
- Saturated Fat - 5.1 g
- Cholesterol - 100.2 mg
- Sodium - 2435 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 0 g
- Sugars - 6.4 g
- Protein - 34.6 g
- Calcium - 23 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 1.7 mg
Step by Step Method
Step 1
*MARINADE* Trim fat from ham.
Step 2
Marinate in ginger-ale for at least five hours in fridge, then turn it over and let it marinate over-night.
Step 3
*BAKE* Preheat oven to 325 degrees and line a baking dish with foil.
Step 4
Mix together remaining ingredients and spread over ham.
Step 5
Cover ham with foil and bake 15 minutes per pound, then remove foil and bake an additional 20 minutes.
Tips
No special items needed.
1 Reviews
You'll Also Love
