| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pork, Mccalls | 7 | Servings | |
INGREDIENTS
| 6 | lb | Fully cooked bone-in 1/2 ham |
| 3 | lb | Potatoes;pared & sliced thin |
| 2 | tb | Flour |
| 1/8 | ts | Pepper |
| 1/8 | ts | Paprika |
| 2 1/4 | c | Milk |
| 4 | Onions, thinly sliced, med | |
| 1/4 | c | Brown sugar; packed |
| 2 | tb | Honey or corn syrup |
| 3 | ts | Salt |
| 3 | tb | Butter or margarine |
| 1/2 | ts | Dry mustard |
| Paprika |
INSTRUCTIONS
Preheat oven to 325F. Wipe ham with damp paper towels. Place ham on rack in shallow roasting pan. Bake, uncovered, 1 1/4 hours. Place potatoes, onions, and 2 teaspoons salt in large sauce-pan; cover with water. Bring to boiling and boil gently 5 minutes, or until potatoes are just tender. Drain. Melt butter in small saucepan. Remove from heat. Add flour, I teaspoon salt, pepper, and paprika, and stir until smooth. Gradually stir in milk, Bring to gentle boil, stirring constantly; boil gently 3 minutes. Set sauce aside. Remove ham from oven. Increase oven temperature to 400F. Mix brown sugar, honey, and mustard; pat mixture on ham. Insert meat thermometer in center of ham, away from bone. Place ham in center of 3-quart, shallow baking dish or shallow casserole, Spoon drained potato mixture around ham. Pour sauce over potato mixture. Sprinkle potatoes with paprika. Bake 25 to 30 minutes or until meat thermometer registers 130F and sauce is bubbling. Makes 6 to 8 servings. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 26, 1998
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