Ham With Honey-mustard Glaze

[If a deceased infant] were sent to hell on no other account than that of original sin, there would be a good reason to the divine mind for the judgment, but the child’s mind would be a perfect blank as to the reason of its suffering. Under such circumstances, it would know suffering, but it would have no understanding of the reason for its suffering. It could not tell its neighbor – it could not tell itself – why it was so awfully smitten; and consequently the whole meaning and significance of its sufferings, being to it a conscious enigma, the very essence of penalty would be absent, and justice would be disappointed of its vindication. Such an infant could feel that it was in hell, but it could not explain, to its own conscience, why it was there (R.A. Webb).

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CATEGORY	CUISINE	TAG	YIELD
Meats		Ham & pork, Seattle tim	16	Servings

INGREDIENTS

7	lb	Boneless smoked fully-cooked
		ham 7 to 10 pounds
2	T	Prepared mustard
2	t	Cornstarch
1/2	c	Honey
1	T	Lemon juice

INSTRUCTIONS

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. 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. 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
MsRooby@sprintmail.com  Recipe by: Seattle Times 3/26/97 Posted to
MC-Recipe Digest V1 #546 by  Rooby <MsRooby@sprintmail.com> on Apr 03,
1997

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