| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ham & pork, Seattle tim |
16 |
Servings |
INGREDIENTS
| 7 |
lb |
Boneless smoked fully-cooked ham, (7 to 10 pounds) |
| 2 |
tb |
Prepared mustard |
| 2 |
ts |
Cornstarch |
| 1/2 |
c |
Honey |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
1. Place ham on a rack in an open roasting pan. (Do not cover or add
water.) Roast in a preheated 325-degree oven until a meat thermometer
reaches 140 degrees.
2. In a saucepan combine mustard and cornstarch. Stir in honey and lemon
juice and bring to a boil, stirring constantly. Lower heat and continue
cooking 5 minutes.
3. Brush glaze on ham several times during last 30 minutes of roasting.
Developed by CeCe Sullivan of The Seattle Times food staff.
MC formatted 3/29/97 by MsRooby@sprintmail.com
Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by
Rooby <MsRooby@sprintmail.com> on Apr 03, 1997
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