Baked Ham

Ingredients:

For glaze: Brown Sugar: Use your fingers to mix ¾ cup packed brown sugar (work out the lumps) and 2 tsp dry mustard. Slowly stir in orange juice until of spreading consistency. Start with 1 tsp. OR Mustard: Stir together ½ cup packed light brown sugar (work out the lumps), ¼ cup yellow mustard and a 2 T honey or light molasses. OR Pineapple: Stir together ½ cup finely chopped fresh or drained canned crushed pineapple, ¾ cup packed light brown sugar and ½ tsp ground ginger.

---

Instructions:

Half ham (called rump or shank end) range from 5 to 8 lbs. Fully cooked hams need only be warmed, by bringing the internal temperature to 140º. Partially cooked hams need to be fully cooked to an internal temperature of 155º to 160ºF. Figure 12 minutes per pound to reach 140º for a fully cooked ham. Figure 15 to 20 minutes per pound for a partially cooked ham to read 160º The ham should "rest" for 10 to 15 minutes before carving. The center temperature will rise another 5º while setting. ** I also score the ham and create a grid (Use the point of a sharp knife to slightly cut lines into the ham and then go the other way creating diamond shapes) – hope you under stand that. I then insert whole cloves into the indentations. The ham should be placed in a shallow roasting pan in the lower third of the preheated oven (325º) ** Remove cloves before serving. They taste awful but bite into one! They DO add nice flavor, though.

---

Notes: log in to add a new Note!

---

---