4 lb Boneless, fully-cooked
Smoked ham half
1/2 cup Water
JALAPENO HAM GLAZE
1/2 cup Jalapeno jelly
1 tbsp Fresh cilantro, chopped
1 tbsp Fresh lime juice
ORANGESPICED HAM GLAZE
1/2 cup Orange marmalade
2 tbsp Honey mustard
1/4 tsp Ground allspice
1/8 tsp Ground red pepper
GINGERY PINEAPPLE GLAZE
2 tbsp Rice-wine vinegar
2 cl Garlic, crushed
2 tsp Fresh ginger, finely chopped
12 oz Pineapple preserves
1 tbsp Dry mustard
1 tsp Cornstarch
1/4 cup Water
|
|
Do not preheat oven. Place ham (straight from refrigerator) on rack in shallow roasting pan. Insert meat therometer into thickest part of ham. Add water. Cover pan tightly with foil, leaving therometer dial exposed. Roast in a 325ø oven for 19 to 23 minutes per pound or until meat thermometer registers 135ø. Meanwhile, prepare desired glaze. Remove foil and spread glaze over ham 20 minutes before the end of cooking time. Remove ham when thermometer registers 135ø. Let ham stand 10 minutes or until thermometer registers 140ø. (Ham will be easier to carve.) Carve ham into slices. Makes 6 to 8 servings. JALAPENO HAM GLAZE: In a 1-cup glass measure, combine jalapeno jelly, cilantro and lime juice. Cook on high in a microwave oven for 45 seconds to 1 minute or until jelly is almost completely melted, stirring halfway. Cool to thicken slightly. Brush glaze over ham several times during the last 20 minutes of cooking. Makes 1/2 cup. ORANGE-SPICED HAM GLAZE: In a small bowl, combine orange marmalade, honey mustard, allspice, and red pepper; mix until well blended. Spoon glaze over ham 20 minutes before end of cooking time. Makes 2/3 cup. GINGERY PINEAPPLE GLAZE AND SAUCE FOR HAM: In a small saucepan, combine vinegar, garlic, and ginger. Cook 3 minutes over low heat. Add preserves and dry mustard; cook 5 minutes, stirring occasionally. For glaze, spoon 1/4 cup pineapple mixture over ham 20 minutes before end of cooking time. For sauce, dissolve cornstarch into water; add to remaining pineapple mixture. Cook and stir 1 minute or until thick and bubbly. Serve with ham. Makes 1/4 cup glaze and 1 cup sauce.
From the files of Roberta Thompson Source: The News-Enterprise Elizabethtown KY; Food section, recipe from: Meat Board Test Kitchens. Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98
|
|
