| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 20 | Servings | |
INGREDIENTS
| 1 | 8-lb cooked boneless ham | |
| 1 1/2 | c | Grape jelly |
| 1/2 | t | Dry mustard |
| 1 | T | Prepared horseradish |
INSTRUCTIONS
Heat ham as directed on label or at 325F 1 1/2 hours. Remove from oven and score, cutting diagonal lines 1/2-inch deep and 1-inch apart. Cut across lines to form diamond shapes. Combine jelly, mustard and horseradish. Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking. Increase temperature to 425F and bake until ham is browned and glazed, about 30 to 45 minutes. (C) 1992 The Los Angeles Times
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 2.9mg
Sodium: 57mg
Potassium: 15.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g