If you think Thanksgiving turkey tastes good as a leftover, try this. The ham's wonderful served cold on a bun with hot or cold relish spooned on the top. The meat can be slices and cooked up in a soup as well or added to a green bean casserole. The only problem I've had is having leftovers to begin with! -Vicki Tasker, Oakland, Maryland
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 boneless fully cooked ham (3 to 4 pounds)
- APPLE RELISH:
- 4 medium tart apples, peeled and chopped
- 2 cups sugar
- 1 cup chopped dried apricots
- 1 cup golden raisins
- 1/4 cup vinegar
- 2 tablespoons grated orange peel
- 1/2 cup slivered almonds, toasted
- Combine cloves and allspice; rub over ham. Wrap tightly in foil and place in a shallow baking pan. Bake at 325° for 1 to 1-1/2 hours or until a meat thermometer reads 140° and the ham is heated through.
- In a large saucepan, combine the first six relish ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 25-30 minutes or until thickened. Stir in almonds. Slice ham; serve with the relish. Yield: 8-10 servings (4 cups relish).
Originally published as Spiced Ham with Apple Relish in Country Woman November/December 1998, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Spiced Ham with Apple Relish
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review