| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
20 |
Servings |
INGREDIENTS
| 1 |
|
(8-lb) cooked boneless ham |
| 1 1/2 |
c |
Grape jelly |
| 1/2 |
ts |
Dry mustard |
| 1 |
tb |
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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