| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Recipe |
INGREDIENTS
|
|
-Sue Woodward |
| 1 |
|
Smoked ham; fully cooked |
| 1/2 |
c |
Apricot jam |
| 1/2 |
c |
Honey |
| 1 |
tb |
Cornstarch |
| 4 |
tb |
Lemon juice |
| 1/2 |
ts |
Ground cloves |
| 1 |
ts |
Dried mustard |
|
|
Whole cloves |
INSTRUCTIONS
VIRGINIA CELEBRATES
Preheat oven to 325~. Wipe ham with wet cloth. Put fat side up in pan.
Cover bottom of pan with small amount of water. Do not cover. Bake
approximately 15 mins. per pound. To decorate, remove ham from oven 30
mins. before done. Remove rind and excess fat. Score remaining fat with
diamond design.
To make glaze - combine jam, honey, cornstarch, lemon juice, ground
cloves, and mustard in saucepan. Heat, stirring constantly, until
thickened and bubbly, at least 10 mins. Spread glaze over ham, put one
clove in center of each diamond, and cook 30 mins. more. Cool before
caring.
Published by the Council of the Virginia Museum of Fine Arts
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 23, 1998
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