| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork/ham |
1 |
Servings |
INGREDIENTS
| 1 |
|
Ham; (whole or half) |
| 1 |
|
Reynold's plastic oven cooki |
| 1 |
cn |
Sliced pineapple; in its own |
|
|
Whole cloves |
|
|
Toothpicks |
| 1/4 |
c |
Honey |
| 2 |
|
Tablespoons; brown sugar |
| 1 1/2 |
ts |
Dry mustard |
INSTRUCTIONS
Recipe by: Sherry L Coutant <FTSLC@AURORA.ALASKA.EDU> * 1/2 can for a
1/2 ham
: Open ham package. Remove all paper, plastic, etc. Score ham by cutting
diagonal slashes all over ham rind. This will produce diamond shaped cuts.
Take a toothpick and poke a hole in the center of each diamond. Then insert
a clove in each hole. Open pineapple can. Drain juice into a small bowl and
reserve. Arrange pineapple slices on top of ham and secure in place with
toothpicks. To make sauce, add honey, brown sugar, and mustard to juice.
Mix well. Put a tablespoon of flour in the cooking bag and shake well.
Insert a meat thermometer in the ham. Put ham in cooking bag. Pour juice
over ham. Close bag and make six small slits. Bake at 350 until meat
thermometer reaches
140 degrees.
Posted to MM-Recipes Digest V3 #348
From: BobbieB1@aol.com
Date: Thu, 19 Dec 1996 23:26:20 -0500
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