Monday, January 02, 2006

Glazed Ham

It is not a Christmas Dinner if Ham is not served. We had an early Christmas this year and it was a white Christmas.

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1 cup firmly packed dark brown sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup GREY POUPON Dijon Mustard
1 whole fully cooked boneless ham (5 lb.)
Whole cloves
1 Tbsp. cornstarch
1 can (20 oz.) crushed pineapple in juice, undrained


PREHEAT oven to 350°F.

Mix sugar, syrup and mustard until well blended; set aside.

Score ham with sharp knife; insert cloves into ham as desired.

Place ham on rack in shallow baking pan.

BAKE 2 hours or until ham reaches internal temperature of 140°F when tested in center with meat thermometer, brushing occasionally with 1/2 cup of the syrup mixture after 1-1/2 hours.

MIX remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly.

Serve with the sliced ham.


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