Post by chief_cook2 on Feb 19, 2003 19:28:41 GMT -6
1 (10 lb.) bone-in fresh ham (leg or butt)
1 tsp. salt
1/4 tsp. pepper
2 C. sliced onion
1 (10 3/4 oz.) can condensed chicken broth, undiluted
1 (8 3/4 oz.) can crushed pineapple, drained
1/4 C. honey
1/4 tsp. cinnamon
1/8 tsp. ginger
6 T. all-purpose flour
Preheat oven to 375ºF.<br>
Wipe ham with damp paper towels, remove skin and excess fat from ham; rub with salt and pepper. Place, fat side up, in shallow, open roasting pan. Roast, uncovered, 1 1/2 hours. Drain drippings from pan; discard.
Arrange onion slices around ham; pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone; roast, covered, 2 hours.
Remove from oven. Pour off the drippings (either discard or set drippings aside if you wish to make gravy).
In a small bowl, combine pineapple, honey, cinnamon and ginger; spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185ºF.<br>
1 (10 lb.) bone-in fresh ham (leg or butt)
1 tsp. salt
1/4 tsp. pepper
2 C. sliced onion
1 (10 3/4 oz.) can condensed chicken broth, undiluted
1 (8 3/4 oz.) can crushed pineapple, drained
1/4 C. honey
1/4 tsp. cinnamon
1/8 tsp. ginger
6 T. all-purpose flour
Preheat oven to 375ºF.<br>
Wipe ham with damp paper towels, remove skin and excess fat from ham; rub with salt and pepper. Place, fat side up, in shallow, open roasting pan. Roast, uncovered, 1 1/2 hours. Drain drippings from pan; discard.
Arrange onion slices around ham; pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone; roast, covered, 2 hours.
Remove from oven. Pour off the drippings (either discard or set drippings aside if you wish to make gravy).
In a small bowl, combine pineapple, honey, cinnamon and ginger; spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185ºF.
1 tsp. salt
1/4 tsp. pepper
2 C. sliced onion
1 (10 3/4 oz.) can condensed chicken broth, undiluted
1 (8 3/4 oz.) can crushed pineapple, drained
1/4 C. honey
1/4 tsp. cinnamon
1/8 tsp. ginger
6 T. all-purpose flour
Preheat oven to 375ºF.<br>
Wipe ham with damp paper towels, remove skin and excess fat from ham; rub with salt and pepper. Place, fat side up, in shallow, open roasting pan. Roast, uncovered, 1 1/2 hours. Drain drippings from pan; discard.
Arrange onion slices around ham; pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone; roast, covered, 2 hours.
Remove from oven. Pour off the drippings (either discard or set drippings aside if you wish to make gravy).
In a small bowl, combine pineapple, honey, cinnamon and ginger; spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185ºF.<br>
1 (10 lb.) bone-in fresh ham (leg or butt)
1 tsp. salt
1/4 tsp. pepper
2 C. sliced onion
1 (10 3/4 oz.) can condensed chicken broth, undiluted
1 (8 3/4 oz.) can crushed pineapple, drained
1/4 C. honey
1/4 tsp. cinnamon
1/8 tsp. ginger
6 T. all-purpose flour
Preheat oven to 375ºF.<br>
Wipe ham with damp paper towels, remove skin and excess fat from ham; rub with salt and pepper. Place, fat side up, in shallow, open roasting pan. Roast, uncovered, 1 1/2 hours. Drain drippings from pan; discard.
Arrange onion slices around ham; pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone; roast, covered, 2 hours.
Remove from oven. Pour off the drippings (either discard or set drippings aside if you wish to make gravy).
In a small bowl, combine pineapple, honey, cinnamon and ginger; spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185ºF.