Post by chief_cook2 on Apr 3, 2006 8:25:55 GMT -6
Easy Glazed Ham
4 lb boneless, fully-cooked
1 smoked ham half
1/2 cup water
----JALAPENO HAM GLAZE----
1/2 cup jalapeno jelly
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh lime juice
----ORANGESPICED HAM GLAZE----
1/2 cup orange marmalade
2 tablespoon honey mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
----GINGERY PINEAPPLE GLAZE----
2 tablespoon rice-wine vinegar
2 centiliter garlic, crushed
2 teaspoon fresh ginger, finely chopped
12 oz pineapple preserves
1 tablespoon dry mustard
1 teaspoon cornstarch
1/4 cup water
Do not preheat oven. Place ham (straight from refrigerator) on rack in
shallow roasting pan. Insert meat therometer into thickest part of
ham. Add water. Cover pan tightly with foil, leaving therometer dial
exposed. Roast in a 325ø oven for 19 to 23 minutes per pound or until
meat thermometer registers 135ø. Meanwhile, prepare desired glaze.
Remove foil and spread glaze over ham 20 minutes before the end of
cooking time. Remove ham when thermometer registers 135ø. Let ham
stand 10 minutes or until thermometer registers 140ø. (Ham will be
easier to carve.) Carve ham into slices. Makes 6 to 8 servings.
JALAPENO HAM GLAZE: In a 1-cup glass measure, combine jalapeno jelly,
cilantro and lime juice. Cook on high in a microwave oven for 45
seconds to 1 minute or until jelly is almost completely melted,
stirring halfway. Cool to thicken slightly. Brush glaze over ham
several times during the last 20 minutes of cooking. Makes 1/2 cup.
ORANGE-SPICED HAM GLAZE: In a small bowl, combine orange marmalade,
honey mustard, allspice, and red pepper; mix until well blended. Spoon
glaze over ham 20 minutes before end of cooking time. Makes 2/3 cup.
GINGERY PINEAPPLE GLAZE AND SAUCE FOR HAM: In a small saucepan,
combine vinegar, garlic, and ginger. Cook 3 minutes over low heat. Add
preserves and dry mustard; cook 5 minutes, stirring occasionally. For
glaze, spoon 1/4 cup pineapple mixture over ham 20 minutes before end
of cooking time. For sauce, dissolve cornstarch into water; add to
remaining pineapple mixture. Cook and stir 1 minute or until thick and
bubbly. Serve with ham.
Makes 1/4 cup glaze and 1 cup sauce.
4 lb boneless, fully-cooked
1 smoked ham half
1/2 cup water
----JALAPENO HAM GLAZE----
1/2 cup jalapeno jelly
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh lime juice
----ORANGESPICED HAM GLAZE----
1/2 cup orange marmalade
2 tablespoon honey mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
----GINGERY PINEAPPLE GLAZE----
2 tablespoon rice-wine vinegar
2 centiliter garlic, crushed
2 teaspoon fresh ginger, finely chopped
12 oz pineapple preserves
1 tablespoon dry mustard
1 teaspoon cornstarch
1/4 cup water
Do not preheat oven. Place ham (straight from refrigerator) on rack in
shallow roasting pan. Insert meat therometer into thickest part of
ham. Add water. Cover pan tightly with foil, leaving therometer dial
exposed. Roast in a 325ø oven for 19 to 23 minutes per pound or until
meat thermometer registers 135ø. Meanwhile, prepare desired glaze.
Remove foil and spread glaze over ham 20 minutes before the end of
cooking time. Remove ham when thermometer registers 135ø. Let ham
stand 10 minutes or until thermometer registers 140ø. (Ham will be
easier to carve.) Carve ham into slices. Makes 6 to 8 servings.
JALAPENO HAM GLAZE: In a 1-cup glass measure, combine jalapeno jelly,
cilantro and lime juice. Cook on high in a microwave oven for 45
seconds to 1 minute or until jelly is almost completely melted,
stirring halfway. Cool to thicken slightly. Brush glaze over ham
several times during the last 20 minutes of cooking. Makes 1/2 cup.
ORANGE-SPICED HAM GLAZE: In a small bowl, combine orange marmalade,
honey mustard, allspice, and red pepper; mix until well blended. Spoon
glaze over ham 20 minutes before end of cooking time. Makes 2/3 cup.
GINGERY PINEAPPLE GLAZE AND SAUCE FOR HAM: In a small saucepan,
combine vinegar, garlic, and ginger. Cook 3 minutes over low heat. Add
preserves and dry mustard; cook 5 minutes, stirring occasionally. For
glaze, spoon 1/4 cup pineapple mixture over ham 20 minutes before end
of cooking time. For sauce, dissolve cornstarch into water; add to
remaining pineapple mixture. Cook and stir 1 minute or until thick and
bubbly. Serve with ham.
Makes 1/4 cup glaze and 1 cup sauce.