| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta, Easter, Newspaper |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless, fully-cooked |
|
|
Smoked ham half |
| 1/2 |
c |
Water |
| 1/2 |
c |
Jalapeno jelly |
| 1 |
tb |
Fresh cilantro, chopped |
| 1 |
tb |
Fresh lime juice |
| 1/2 |
c |
Orange marmalade |
| 2 |
tb |
Honey mustard |
| 1/4 |
ts |
Ground allspice |
| 1/8 |
ts |
Ground red pepper |
| 2 |
tb |
Rice-wine vinegar |
| 2 |
cl |
Garlic, crushed |
| 2 |
ts |
Fresh ginger, finely chopped |
| 12 |
oz |
Pineapple preserves |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
Cornstarch |
| 1/4 |
c |
Water |
INSTRUCTIONS
JALAPENO HAM GLAZE
ORANGE-SPICED HAM GLAZE
GINGERY PINEAPPLE GLAZE
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 325° oven for 19 to 23 minutes per pound or until meat thermometer
registers 135°. Meanwhile, prepare desired glaze. Remove foil and spread
glaze over ham 20 minutes before the end of cooking time. Remove ham when
thermometer registers 135°. Let ham stand 10 minutes or until thermometer
registers 140°. (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
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”