| 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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