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Fresh Ham With Holiday Sauces

holidays

----HAM----
15 lb whole pork leg (fresh ham)
2 teaspoon dried sage leaves
2 teaspoon salt
1 teaspoon pepper
----CRANBERRY CHUTNEY SAUCE----
12 oz package cranberries (3 cups)
1 medium onion; thinly sliced
3/4 cup sugar
1/2 cup cider vinegar
1/2 cup orange juice
1/2 cup dark seedless raisins
3/4 teaspoon salt
----WHOLEGRAIN MUSTARD & GREEN----
1 -onion sauce
1 tablespoon salad oil
3 green onions; thinly sliced
1/3 cup dijon mustard with seeds
1/2 cup sour cream
1/3 cup milk
----MUSHROOM PAN GRAVY----
1 pan drippings
1 lb mushrooms; sliced
3 tablespoon all-purpose flour

START ABOUT 6-1/2 HOURS BEFORE SERVING. 1. Remove skin and excess fat from pork leg, leaving only a thin fat covering. Place pork, fat side up, on rack in open roasting pan. Score fat in shallow parallel lines on top of pork leg. 2. With hands, rub dried sage leaves, salt, and pepper over pork. Insert meat thermometer into center of thickest part of pork, being careful that pointed end of thermometer does not touch bone. Roast pork in 325F oven about 5-1/2 hours or until meat thermometer reaches 170F (22 to 26 minutes per pound). If pork begins to brown too quickly, cover loosely with tent of foil. Pork near bone will be slightly pink. 3. While pork is roasting, prepare Cranberry Chutney Sauce and Whole-Grain Mustard & Green-Onion Sauce: 3a. CRANBERRY CHUTNEY SAUCE: In 4-quart saucepan over medium-high heat, heat one 12-ounce package cranberries (3 cups), 1 medium-sized onion, thinly sliced, 3/4 cup sugar, 1/2 cup cider vinegar, 1/2 cup orange juice, 1/2 cup dark seedless raisins, and 3/4 teaspoon salt to boiling. Reduce heat to low; simmer, uncovered, 20 minutes or until cranberries pop onion is tender, and sauce thickens slightly. Refrigerate until ready to serve. Makes about 3 cups. Each tablespoon: About 25 calories, 0g fat, 0mg cholesterol, 35mg sodium 3b. WHOLE-GRAIN MUSTARD & GREEN-ONION SAUCE: In a 2-quart saucepan over medium-high heat, in 1 tablespoon hot salad oil, cook 3 thinly sliced green onions, 5 minutes or until tender and lightly browned. Remove saucepan from heat. Stir in 1/3 cup Dijon Mustard with seeds, 1/2 cup sour cream, and 1/3 cup milk until blended. Refrigerate until ready to serve. Makes about 1-1/4 cups. Each tablespoon: About 25 calories, 2g fat, 3mg cholesterol, 60 mg sodium 4. When pork is done, place on platter; let stand 30 minutes for easier carving. Meanwhile prepare Mushroom Pan Gravy. 4a. MUSHROOM PAN GRAVY: Remove rack from roasting pan. Pour pan drippings into 4-cup measure or medium bowl (set aside); let drippings stand a few seconds until fat separates from meat juice; spoon 2 tablespoons fat into a 3-quart saucepan; skim and discard remaining fat. In fat in saucepan over high heat, cook 1 pound mushrooms, sliced, until tender and browned. Over medium heat, stir in 3 tablespoons all-purpose flour and cook until lightly browned. Add water to meat juice in cup to measure 1-3/4 cups liquid. Add about 1/2 cup meat-juice mixture to roasting pan , stirring to loosen brown bits. Gradually stir liquid from roasting pan and remaining meat-juice mixture into mushroom mixture in saucepan. Cook over high heat until gravy boils and thickens slightly, stirring. Makes about 3 cups. Each tablespoon: About 10 calories, 1g fat, 1mg cholesterol, 5mg sodium. 5. To serve, garnish platter with fresh sage. Thinly slice ham and serve with chutney sauce, mustard sauce, and mushroom gravy. Makes 30 servings. Each serving without sauces or gravy: About 330 calories, 24g fat, 104mg cholesterol, 210mg sodium. Recipe in December, 1990 "Good Housekeeping". Posted by Jeff Pruett.

Yield: 30 servings

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