Hams

Apricot Baked Ham

12-16 lb. ham
1/4 c. Dijon mustard
1 c. dark brown sugar
2 c. apple juice
1 lb. dried apricots
1 c. Marsala wine
Cloves

Score ham and insert cloves. After peeling skin from ham and trimming all but 1/4 inch of fat. Cover with mustard and brown sugar. Pour apple juice into shallow pan and add ham. Bake 2
1/2 hours, basting frequently. Put apricots and wine in saucepan and cover. Bring to boil. Remove from heat. When ham has baked 1 1/2 hours skim fat from juice in baking pan. Put apricots on top of ham and add liquid to ham. (Pour over ham.)





Baked Cherry Ham

1 precooked ham (sliced)
1/2 c. honey
1/4 tsp. ground allspice
1/2 c. brown sugar (packed)
1/4 tsp. ground cloves

Mix the above together and spoon over ham while cooking. Put cherry sauce over ham the last 1/2 hour of baking.

Sauce

1 can cherry pie filling
1 tbsp. lemon juice
1/4 tsp. ground allspice
1/4 tsp. ground cloves

Mix first five ingredient and spoon over ham while it cooks.
Add cherry sauce the last 1/2 hour of baking. Ham should be baked at 325 degrees 15 minutes/per pound.





Baked Country Ham with Spicy Mustard Glaze

1 fully cooked boneless ham (5 lbs.)
1 (18 oz.) jar Kraft orange marmalade
1/2 c. stone ground mustard
2 tbsp. dry mustard
1 garlic clove, minced
1/2 tsp. ground ginger

Heat oven to 350 degrees. Place meat fat side up on rack in baking pan; score ham. Mix remaining ingredients until well blended. Set aside half of marmalade mixture. Brush ham with remaining marmalade mixture. Roast 2 hours or until meat thermometer registers 140 degrees, brushing with marmalade mixture every 15 minutes. (Temperature will rise 5 to 10 degrees F. during standing.) Let stand 10 minutes. Serve with reserved marmalade mixture. Makes 10 to 12 servings.





Baked Country Ham

1 precooked smoked ham with bone (16 lb.)
25-30 whole cloves
1/4 c. Dijon mustard
2 c. apple juice
1 c. packed brown sugar
2 c. tawny port
2 c. pitted whole dates
2 c. dried figs
2 c. dried prunes
3 bunches watercress, rinsed, patted dry, stems trimmed

1. Preheat oven to 350 degrees.
2. Peel skin from ham and trim fat to 1/4 inch layer. Score fat in diamond pattern.
3. Line a large shallow baking pan with foil and place ham in pan. Insert a whole clove into each intersection of the diamonds and pat the mustard evenly over the top and sides of ham. Sprinkle the sugar over the top and pour the apple juice into the pan. Bake 1 1/2 hours, basting frequently.
4. After putting ham in oven, combine the port, figs, dates and prunes in bowl. Add the fruit and port to the pan after the ham has baked 1 1/2 hours. Bake 30 minutes, basting frequently.
5. Place ham on bed of watercress on large platter.
6. Gently stir fruit through pan juice. Arrange fruit around ham. Serve sauce in gravy boat






Baked Ham (12 to 14 pound)

Place ham on rack in pan and bake uncovered at 325 degrees for about 15 minutes per pound. After it is baked, remove skin and score the ham. Then put cloves or sliced pineapple on it and baste with the following "glaze".

Glaze for Ham

1 c. brown sugar
1 1/2 tsp. dry mustard
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 tbsp. honey
Enough pineapple juice to make it spread

Put in 450 degree oven for 20 minutes (basting occasionally).
Remove from pan and the grease remaining in the pan makes good use in making gravy. Do not carve the ham for 20 minutes.





Baked Ham Slice

Cut slashes in edge of 1 inch thick center cut ham slice.
Sprinkle 1 teaspoon dry mustard and 1/4 cup brown sugar over ham. Place in heavy skillet. Pour milk at side of ham slice until it barely reaches top. Baked uncovered in oven at 350 degrees for 1 1/2 hours.





Baked Ham Steak and Apple Slices

1 ham slice cut 1/2 inch thick (about 3/4 lb.)
2 tbsp. brown sugar
1 tsp. prepared mustard
6 whole cloves
1/2 c. apple cider or apple juice

Place ham in baking dish. Spread brown sugar and mustard over ham and press in cloves. Pour in apple juice and cover tightly. Bake at 350 degrees, 35 minutes. Peel and slice 1 large baking apple into a 1 quart buttered baking dish.
Sprinkle with mixture of: 2 tbsp. brown sugar 1/4 tsp.
cinnamon 1 tbsp. butter Bake at 350 degrees 20 minutes. Serve on platter with ham steak.





Baked Ham with Mustard Glaze

Place Hostess ham on rack in roasting pan. Pour Pepsi over ham until enough is in the pan to touch the bottom of the ham.
Cover and bake at 300 degrees for 2 hours. Drain Pepsi from roasting pan.

Glaze

4 tbsp. brown sugar
1 12 tsp. mustard Mix brown sugar and mustard. Pour over baked ham. Bake uncovered for 30 minutes at 200 degrees. Save excess glaze from bottom of pan to serve with ham.





BAKED HAM WITH RAISIN SAUCE

1 baked ham Juice from pan after baking ham
1/2 c. brown sugar
2 tbsp. vinegar
2 tbsp. cornstarch mixed in 1/2 c.
cold water
1-2 tbsp. maple syrup
1/2 c. drained crushed pineapple (save juice)
1/2 c. raisins

When baking ham, put ham on rack in pan, meat side down. Cover bottom of pan with water. Pour saved pineapple juice over ham.
Make raisin sauce from pan juices (after ham is baked), brown sugar, vinegar, maple syrup, crushed pineapple, cornstarch, and water (Mix cornstarch and water before adding.) in roasting pan. Bring to boil. Simmer until thickened and add raisins. Serve with ham.





Baked Ham

Ham
Brown sugar
Cloves
1/4 c. brown sugar
2 tbsp. prepared mustard

Score fat into diamond shapes. Rub with brown sugar and poke cloves into ham and bake at 350 degrees for 15 to 18 minutes per pound on rack in an open pan
10 pounds - 4 hours;
5 pounds - 1 hour 15 minutes (40 minutes each side);
3 pounds - 45 minutes (20 to 25 minutes each side).
Before cooking, score into diamond shapes. Cover with mixture of brown sugar and prepared mustard. Stud with whole cloves.
Portuguese sausage may be baked at 350 degrees uncovered for 1 hour along with ham.





Glazed Ham

1 c. orange juice
1 c. white grape juice
1/2 c. honey
1 tbsp. white vinegar
2 tsp. dry mustard
1/4 tsp. ginger
1/4 tsp. ground cloves
Dash of cinnamon
Canned ham

Mix thoroughly ingredients and marinate 2 hours, at least, or overnight. Coat ham with glaze. Baste now and then. Bake according to directions. Broil and baste baked ham slices with glaze.





Grilled Smoked Ham

5 slices center cut smoked ham
Take 5 center cut slices of smoked ham. Trim all the fat from the meat. Place slices of ham on the grill. Brown on one side, turn over and brown on the other.





Ham with Pineapple Mustard Glaze

3-4 lb. ham
1 c. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 can crushed pineapple
1 tbsp. mustard
2 tbsp. lemon juice Place ham fat side up on a rack in a shallow roasting pan.

Remove skin and excess fat. Score fat surface lightly, cutting diamond shapes. Place a clove in the center of each diamond.
Bake at 325 degrees for 1 1/2 hours. In a saucepan, combine brown sugar, cornstarch, salt, pineapple (with juice), mustard and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Remove ham from oven. Brush glaze over ham and return to oven for 1/2 hour. Reserve some of the glaze to serve on the side.
Before slicing ham, remove cloves.





Plum Glazed Ham

Precooked ham
Whole cloves

Glaze:
1/4 c. chutney, chopped
1/4 c. plum jam
1 tsp. rice wine vinegar (or white wine vinegar)
1/2 tsp. hot pepper sauce
1 tbsp. Dijon mustard
1 clove garlic, minced
1/2 c. brown sugar
Preheat oven to 325 degrees.

With a sharp knife remove any rind and excess fat from ham. Score the remaining layer of fat in a diamond pattern and stud with cloves at each intersection. Place ham on rack in roasting pan. If the ham weighs 8 pounds, plan to cook it for 18 to 24 minutes per pound. If it is larger, cook it 10 to 15 minutes per pound. In a saucepan, combine chutney, plum jam, vinegar, pepper sauce, mustard, and garlic. Heat until mixture is syrupy. One hour before ham is ready, spread chutney mixture evenly over top and sides of ham. Cover surface of ham with brown sugar and continue baking until ham has reached an internal temperature of 125 to 130 degrees. If you use an uncooked cured ham (be sure to ask your butcher), it must be baked longer to reach an internal temperature of 160 degrees.





7 up Basted Ham

Place ham in roaster. Pour 7-Up over ham to cover bottom of roaster and place in oven. As ham bakes, pour a small amount of 7-Up over the ham every 15 minutes for the first hour, then as needed.
Try 7-Up for basting baked chickens and turkeys.
Basting with 7-Up brings out the flavor of the meats and gives the gravy an unusually delicious flavor.





Strawberry Baked Ham

1/2 c. fresh halved strawberries
1 (5 to 8 lb.) smoked ham
1 c. strawberry wine
1 c. water
1 tbsp. creole mustard

Preheat the oven to 350 degrees. Place the ham in a large roaster and arrange the strawberries on top. Mix the wine, water, and creole mustard together, then pour over the top of the ham, and let it drip down the sides. Bake for 1 hour, basting every 20 minutes. After the ham is baked, slice and serve topped with a Strawberry Sauce.





Traditional Baked Ham

Mix the juice from a large can of pineapple slices and 1 cup brown sugar plus 1 teaspoon ground cloves into a syrup. Pour this over ham. Baste about each 45 minutes. Ham should be baked in 350 degree oven 15 minutes per pound (15 pounds would be 2 hours 25 minutes). About 45 minutes before ham is done, take out and garnish with pineapple slices and candied cherries. Return to oven and finish baking.





Upside Down Ham Bake

4 tbsp. butter or margarine
1/2 c. brown sugar
8 slices canned pineapple
6 slices baked ham
1 pkg. cornmeal bread mix

Melt butter in 10-inch skillet. Sprinkle brown sugar over butter. Arrange pineapple slices on top and ham slices on top of pineapple. Prepare cornbread and pour over ham. Bake according to directions for cornbread. When baked, flip onto plate.

Sauce (cooked mushroom sauce):

1 can cream of mushroom soup
2 tbsp. butter or margarine
1/2 can drained mushrooms Pinch of curry to taste
1/2 c. milk or sherry Mix and simmer 5 minutes. Spoon over individual servings.