1 shank-end smoked ham, about 5 lbs.
1 Tb. butter
2 Tbs. peeled and minced fresh ginger
3 Tbs. dark rum, bourbon or fresh orange juice
1/2 cup bitter orange marmalade
1 Tbs. Dijon mustard
Position a rack in the lower third of an oven and preheat to 325°F. Line a roasting pan with aluminum foil and place a roasting rack in the pan.
Using a sharp knife, score the fat on the ham in a crosshatch pattern, creating 1 1/2-inch diamond shapes. Place the ham, flat side down, on the rack in the roasting pan. Add 2 cups water to the pan and cover loosely with aluminum foil. Bake until an instant-read thermometer inserted in the thickest part of the ham away from bone registers 125°F, about 1 1/4 hours.
Meanwhile, make the glaze. In a small saucepan, melt the butter over medium heat. Add the ginger and cook, stirring occasionally, until it softens, about 2 minutes. Add the rum and boil until it is reduced by half, about 2 minutes. Stir in the marmalade and mustard and bring to a boil, then remove from the heat and set aside to cool.
Remove the ham from the oven and discard the foil on top. Increase the oven temperature to 400°F. Spread the glaze all over the ham, forcing some of it into the scoring marks. Return to the oven and bake, uncovered, until the glaze melts onto the ham, about 15 minutes.
Transfer the glazed ham to a carving board. Let stand for 15 minutes, then carve into slices parallel to the bone. Serve hot or warm. Serves 12.
2 tablespoons thinly sliced green onions
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon brown sugar
2 teaspoons rice wine vinegar
1/4 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
2 teaspoons canola oil
Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl.
Combine five-spice powder, salt, and pepper. Sprinkle both sides of fish evenly with spice mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from skillet, and serve with sauce.
1/4 cup orange juice
2 Tbls. soy sauce
2 Tbls. ketchup
2 Tbls. vegetable oil
2 Tbls. chopped fresh parsley
1 Tbls. fresh lemon juice
1/2 tsp. dried oregano
1/2 tsp. black pepper
1 clove garlic – minced
(4) 6 oz. halibut steaks
Combine all ingredients, except fish, in a small bowl.
Brush the mixture evenly on the fish; refrigerate for 1 hour.
Grill steaks, turning once, about 5-6 minutes per side, or until the fish flakes easily with a fork.
1 cup orange juice
1/3 cup reduced-sodium soy sauce
1/4 cup olive oil
2 teaspoons minced fresh rosemary
2 green onions, sliced
4 thick-cut boneless center cut pork chops
Mix the orange juice, soy sauce, olive oil, rosemary, and green onions in a large plastic zipper bag; place the chops into the bag, squeeze out the air, and seal the bag. Refrigerate to marinate 8 hours or overnight.
The next day, preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and discard the used marinade. Shake excess marinade from the chops, and grill until pork is browned, no longer pink inside, and shows good grill marks, about 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 160 degrees F (70 degrees C).