| 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 | T | Light corn syrup |
| 1/4 | t | Each ground cloves, cinnamon |
| and nutmeg | ||
| 3 | T | 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
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