| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ham & pork, Seattle tim | 16 | Servings | |
INGREDIENTS
| 7 | lb | Boneless smoked fully-cooked ham, (7 to 10 pounds) |
| 2 | tb | Prepared mustard |
| 2 | ts | Cornstarch |
| 1/2 | c | Honey |
| 1 | tb | Lemon juice |
INSTRUCTIONS
1. Place ham on a rack in an open roasting pan. (Do not cover or add water.) Roast in a preheated 325-degree oven until a meat thermometer reaches 140 degrees. 2. In a saucepan combine mustard and cornstarch. Stir in honey and lemon juice and bring to a boil, stirring constantly. Lower heat and continue cooking 5 minutes. 3. Brush glaze on ham several times during last 30 minutes of roasting. Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 3/29/97 by [email protected] Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by Rooby <[email protected]> on Apr 03, 1997
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