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Holiday Glazed Ham recipe

Holiday Glazed Ham.

A ham without glaze is like a cake withouticing! Choose from three tasty glazes, Five-Spice Plum, MaplePecan or Cranberry Glaze.

Recipe: Holiday Glazed Ham

1 (4 to 6-pound cooked boneless ham)
Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze(recipes follow)

  • Place ham on a rack in a shallow bakingpan. If desired, use a paring knife to score top of ham in adiamond pattern, making cuts 1/4 inch deep. Insert a meat thermometer.Bake in a 325°F (160°C) oven for 1 1/4 to 2 1/2 hoursor until thermometer registers 140°F (60°C) and ham isheated through.
  • During the last 15 minutes of baking,brush ham with Five-Spice Plum Glaze, Maple-Pecan Glaze, or CranberryGlaze. Heat any remaining glaze and pass with the ham. Servewith buttered new potatoes, steamed baby carrots, and steamedgreen beans, if desired.

    Makes 16 to 24 servings.

    Five-Spice Plum Glaze: In a small saucepan combine 1 cup plum jam, 1tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8teaspoon ground red pepper. Stir in 2 tablespoons soy sauce and1 tablespoon vinegar. Cook and stir until bubbly. Cook and stir2 minutes more. Makes about 1 cup.

    Maple-Pecan Glaze:In a small saucepan combine 1 cup maple syrup or maple-flavoredsyrup and 1 cup orange marmalade. Heat and stir until bubbly.Whisk in 1 tablespoon margarine or butter until smooth. Stirin 1/2 cup chopped toasted pecans. Makes 2 cups.

    Cranberry Glaze:In a small saucepan combine one 12-ounce can frozen cranberryjuice concentrate, thawed; 3 tablespoons Dijon-style mustard;2 tablespoons brown sugar; 2 tablespoons lemon juice; 4 teaspoonscornstarch; and 1/4 teaspoon ground cloves. Cook and stir mixtureuntil thickened and bubbly. Cook and stir for 2 minutes more.Makes 1-3/4 cups.

    Nutritional facts per serving: calories:250, total fat: 7g, saturated fat: 2g, cholesterol: 68mg, sodium:1676mg, carbohydrate: 15g, fiber: 0g, protein: 31g

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

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  • Comments

    1 Comment


    “I made this before Easter so I would know how it would turn out and it was quite wonderful and loved preparing this ham. This will be our Easter Ham, thank you so much for this recipe!!!!” “this looks wonderful and want to try it, I am curious as to what kind of ham you are using. I never see 6 lb boneless hams anywhere except in the deli. Is that what you are using?”

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