| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Caribbean |
Entreé–, Pork /, Ham /, Sausag |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fully cooked center-cut ham slice; cut 1" thick |
| 1 |
cn |
Pineapple chunks in juice; (8 oz.) |
| 1/4 |
c |
Packed brown sugar |
| 1 |
tb |
Cornstarch |
| 1/8 |
ts |
Ground cloves or nutmeg |
| 1/3 |
c |
Orange juice; OR |
| 1/4 |
c |
Orange juice + 2 tablespoons rum |
| 1/2 |
c |
Light raisins |
INSTRUCTIONS
Trim fat from ham. Slash edges of ham at 1" intervals. Place on a rack in a
shallow baking pan. Bake in a 350F degree oven for 30 minutes.
Meanwhile, drain pineapple chunks, reserving juice. If necessary, add water
to reserved juice to measure 1/3 cup. In a small saucepan combine brown
sugar, cornstarch, and cloves (or nutmeg). Stir in pineapple juice, orange
juice and rum, if using. Cook and stir till thickened and bubbly. Cook and
stir 2 minutes more. Stir in pineapple chunks and raisins. Heat through.
Spoon over ham.
Recipe by: BH&G
Posted to MasterCook Digest by "Pam & Mike Creeden"
<creedenites@sprintmail.com> on Oct 28, 1998, converted by MM_Buster v2.0l.
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