- 4-lb. ham, boneless and fully cooked
- 1/2 cup water
- 3 cups rhubarb, cut up (you may use frozen)
- 1-1/4 cups sugar
- 1/2 cup orange juice
- 2 teaspoons orange zest
- 3/4 teaspoon dry mustard
- 1 cinnamon stick
Place ham on a rack in a shallow roasting pan. Add 1/2 cup water. Insert a meat thermometer into the thickest part of the ham. Cover tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325° F oven until thermometer registers 135° F, about 20 minutes per pound.
Meanwhile, combine all other ingredients in large saucepan and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Remove cinnamon stick.
Remove foil from ham and spoon small amount of sauce over ham 15 minutes before cooking time ends. Remove ham when meat thermometer reaches 140° F. Let ham sit 15 minutes before slicing. Serve sauce over ham slices.