RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1398
Energy (kCal)	444.8796
Carbohydrates (g)	114.6014
Total fats (g)	0.0171
Fatty acids, total saturated 20:0 (g)	0.0003
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0008
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0003
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0001
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0003
Riboflavin (mg)	0.0445
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0002
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0009
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0004
Proline (g)	0.0005
Fatty acids, total polyunsaturated 18:1 t (g)	0.0003
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4865
Adjusted Protein (g)	0.0000
Cystine (g)	0.0001
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.4994
Copper, Cu (mg)	0.1866
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1006
Total lipid (fat) (g)	0.0171
Vitamin K (phylloquinone) (g)	0.5261
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0008
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3360
Folate, total (g)	3.8528
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	27.0700
Energy (kcal)	444.8796
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0001
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	110.1353
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	4.4203
Lutein + zeaxanthin (g)	16.3200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0004
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	33.6199
Fatty acids, total saturated 16:0 (g)	0.0024
Carbohydrate, by difference (g)	114.6014
Vitamin D (IU)	0.0000
Fructose (g)	1.2224
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0008
Tyrosine (g)	0.0002
Potassium, K (mg)	419.6388
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1.7105
Serine (g)	0.0003
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0003
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0006
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0002
Isoleucine (g)	0.0003
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0001
Niacin (mg)	0.3610
Water (g)	976.0010
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	14.6791
Sodium, Na (mg)	383.3236
Iron, Fe (mg)	2.5985
Energy (kJ)	1861.3428
Ash (g)	1.8460
Caffeine (mg)	0.0000
Glycine (g)	0.0004
Fatty acids, total trans-polyenoic (g)	0.0001
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0035
Fatty acids, total polyunsaturated (g)	0.0047
Vitamin E (alpha-tocopherol) (mg)	0.0388
Sucrose (g)	104.0160
Vitamin B-6 (mg)	0.0456
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0005
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1459
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0240
Folate, food (g)	3.8528
Fatty acids, total saturated 20:1 (g)	0.0005
Fatty acids, total monounsaturated (g)	0.0018
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0034
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.4971
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0052
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	223.3095
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0002
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0004
Glutamic acid (g)	0.0007
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.3400
Leucine (g)	0.0005
Folate, DFE (g)	3.8528
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0001
Fiber, total dietary (g)	0.0445
Tryptophan (g)	0.0000
Threonine (g)	0.0002
Fatty acids, total polyunsaturated 18:1 c (g)	0.0010
Manganese, Mn (mg)	0.1493
Protein (g)	0.1398
Cryptoxanthin, beta (g)	1.1552
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0013
Betaine (mg)	0.1118
Phosphorus, P (mg)	24.9365
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 515 minutes, Preparation Time - 5 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid. | 2. Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan. | 3. Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses. | 4. Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shank ham	1		bone	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
honey	1/2	cup		-	-	-	-
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
liquid smoke flavoring	2	tablespoons		-	-	-	-
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
clove	1	pinch	ground	0.3596	0.086	0.0078	0.0171

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Glazed Ham