|
BAKING HAM AND GLAZES
|
|
BAKING HAM
|
Score the ham fat in a diamond pattern ¼ inch deep and insert whole cloves into the corners.
Place ham on a rack in shallow roasting pan fat side up, covered, do not add water. Insert meat thermometer.
Bake boneless and bone in hams covered at 325°f until the internal temperature reaches 140°f. Remove cover and glaze. Continue baking and basting until meat
thermometer registers 160°F.
|
|
HOLIDAY HAM GLAZES
|
DICKS FAVORITE APRICOT GLAZE
1 small (4-6 oz) jar of apricot/ pineapple jam
1/2 cup of brown sugar
3 tbsp of prepared mustard
Bake ham according to the above directions.
Mix the jam, brown sugar and mustard and glaze.
|
|
HAM SAUCE:
|
Remove the ham from the drippings and skim off the fat. Then mix ½ cup of water and 2 tbsp. cornstarch and add to the drippings and cook until thickened. Add more water or cornstarch to get the proper consistency. Serve as a delicious ham sauce.
NOTE: You can use your favorite jam for the glaze, raspberry, cherry, orange, plum, etc.
|
|
FESTIVE CRANBERRY HAM GLAZE
|
1 can whole cranberry sauce
Dash of ground cloves
1 tsp prepared mustard
Combine the cranberry sauce, cloves and mustard. Spread over ham the last 45 minutes, basting occasionally.
|
