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Easter Ham
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3/4 cup packed brown sugar
3/4 cup orange marmalade
1/2 cup Dijon mustard
1/2 fully cooked-bone-in ham (6 to 8 pounds)
1-1/2 teaspoons whole cloves
In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score
the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove
in the center of each diamond. Place ham cut side down on a rack in a shallow
roasting pan. Bake, uncovered, at 325° for 2 hours or until a meat
thermometer reads 140°. Brush ham with glaze. Bake 45 minutes longer,
brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham.
Yield: 16-18 servings (2 cups glaze).
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |