Post by chief_cook2 on Mar 28, 2003 9:33:43 GMT -6
4 1/2 to 5-lb. fully cooked boneless ham
12 whole cloves
1 C. firmly packed brown sugar
3 1/2 tsp. dry mustard
1/3 C. apple cider
1 (29 oz.) can peach halves, drained
1 (16 oz.) can whole berry cranberry sauce
Heat oven to 325ºF. Score top of ham with sharp knife and insert cloves. Place in shallow roasting pan. Bake at 325ºF for 1 1/4 to 1 1/2 hours or until thoroughly heated.
Meanwhile, in small bowl combine brown sugar, mustard and cider. During last 20 minutes of baking, spoon half of brown sugar glaze over ham. Continue baking, occasionally spooning glaze over ham. Place peach halves cut side up in 9-inch square pan; pour remaining half of glaze over peaches. Bake at 325ºF for 10 minutes. Fill each warmed peach with cranberry sauce and serve with ham.
4 1/2 to 5-lb. fully cooked boneless ham
12 whole cloves
1 C. firmly packed brown sugar
3 1/2 tsp. dry mustard
1/3 C. apple cider
1 (29 oz.) can peach halves, drained
1 (16 oz.) can whole berry cranberry sauce
Heat oven to 325ºF. Score top of ham with sharp knife and insert cloves. Place in shallow roasting pan. Bake at 325ºF for 1 1/4 to 1 1/2 hours or until thoroughly heated.
Meanwhile, in small bowl combine brown sugar, mustard and cider. During last 20 minutes of baking, spoon half of brown sugar glaze over ham. Continue baking, occasionally spooning glaze over ham. Place peach halves cut side up in 9-inch square pan; pour remaining half of glaze over peaches. Bake at 325ºF for 10 minutes. Fill each warmed peach with cranberry sauce and serve with ham.