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1-3 to 4 -pound boneless fully cooked smoked ham 1/2 cup plus 1 teaspoon of water 1 teaspoon of dry mustard 1/2 cup of apricot pr eserves 1/4 cup of...





1-3 to 4 -pound boneless fully cooked smoked ham

1/2 cup plus 1 teaspoon of water

1 teaspoon of dry mustard

1/2 cup of apricot pr eserves

1/4 cup of chopped pecans

1/4 teaspoon of ground cloves

Place the smoked ham straight from the refrigerator on a rack in a shallow roasting pan.

Add 1/2 cup of water and insert a meat thermometer into the thickest part of the ham.

Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed. Place the

ham in a 325 degree oven and bake until the thermo meter registers 135 degrees (about 20

to 23 minutes per pound.

While the ham is baking, mix the dry mustard into 1 teaspoon of water and combine with the

apricot preserves, pecans and the ground cloves. During the last 15 to 20 minutes of

baking time, r emove the aluminum foil and spread the glaze mixture over the ham. When

finished roasting, allow the ham to stand covered for 1 0 minutes before carving.

 

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