Post by marlaoh on Jan 7, 2004 7:02:39 GMT -6
Fully Cooked Semi-Boneless or Boneless Ham
Prepare Ham:
Remove rind from Tops Semi-Boneless or Boneless half ham, if necessary. Using a paring knife, make shallow, even slits diagonally around the top of the ham. Repeat, making slits in the opposite direction to form diamond shape. Insert cloves where the cuts meet. Place ham in shallow foil lined roasting pan.
Bake Ham:
Insert ovenproof meat thermometer in thickest part of ham without touching the bone and bake at 350°F for 15-18 minutes per pound of ham or until thermometer registers 140°F. Glaze ham with Cranberry-Pineapple Glaze recipe during the last half-hour of cooking. Remove from oven. Allow ham to stand 10-15 minutes before carving.
Cranberry-Pineapple Glaze:
2 cans (16 oz.) whole berry cranberry sauce
2 cans (8 oz.) crushed pineapple (or 1 16-oz. can), undrained
4 Tbsp. Grey Poupon Dijon mustard
Place ingredients in a blender or food processor container. Cover and blend until smooth. Reserve ½ to 1 cup of cranberry mixture to brush on ham during last half-hour of cooking. Pour remaining cranberry mixture into small saucepan and cook on medium heat until heated through, stirring occasionally. Serve over ham slices as a sauce.
Makes 1 cup sauce for glazing with additional sauce for leftovers.
Prepare Ham:
Remove rind from Tops Semi-Boneless or Boneless half ham, if necessary. Using a paring knife, make shallow, even slits diagonally around the top of the ham. Repeat, making slits in the opposite direction to form diamond shape. Insert cloves where the cuts meet. Place ham in shallow foil lined roasting pan.
Bake Ham:
Insert ovenproof meat thermometer in thickest part of ham without touching the bone and bake at 350°F for 15-18 minutes per pound of ham or until thermometer registers 140°F. Glaze ham with Cranberry-Pineapple Glaze recipe during the last half-hour of cooking. Remove from oven. Allow ham to stand 10-15 minutes before carving.
Cranberry-Pineapple Glaze:
2 cans (16 oz.) whole berry cranberry sauce
2 cans (8 oz.) crushed pineapple (or 1 16-oz. can), undrained
4 Tbsp. Grey Poupon Dijon mustard
Place ingredients in a blender or food processor container. Cover and blend until smooth. Reserve ½ to 1 cup of cranberry mixture to brush on ham during last half-hour of cooking. Pour remaining cranberry mixture into small saucepan and cook on medium heat until heated through, stirring occasionally. Serve over ham slices as a sauce.
Makes 1 cup sauce for glazing with additional sauce for leftovers.