| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Holidays, Meats | 12 | Servings | |
INGREDIENTS
| 1/2 | Fully cooked bone-in ham | |
| (6 to 7 pounds) | ||
| 1 | Jar (12 oz.) cherry preserves | |
| 1/4 | c | Cider or red wine vinegar |
| 2 | tb | Light corn syrup |
| 1/4 | ts | Each ground cloves, cinnamon and nutmeg |
| 3 | tb | Slivered almonds |
INSTRUCTIONS
Place ham on a rack in a shallow roasting pan. If desired, remove skin from ham and score the surface with shallow diagonal cuts, making diamond shapes. Bake, uncovered, at 325F for 1 1/2 to 2 hours or until a meat thermometer reads 140F. In a saucepan, combine the preserves, vinegar, corn syrup, cloves, cinnamon and nutmeg. Bring to a boil, stirring often. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in almonds. Serve with the ham. Yield: 10 - 12 servings ( 1 1/2 cups sauce). Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking Nov/Dec 98. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 9, 1998
A Message from our Provider:
“If you’re too open minded, your brains will fall out”