need baked ham reciepe?!?!
on 12/23/08 2:53 am - The beautiful, US Virgin Islands......, XX
How's this? it's not mine, but it surely works....
- 9 to 10 pound hickory smoked ham (fully cooked), butt portion
Glaze:
- 1 teaspoon maple extract
- 1 teaspoon dry mustard
- 1 teaspoon white vinegar
- 1 1/4 cups sugar substitute (recommended: Splenda)
- 2 to 3 tablespoons bourbon
- 1 tablespoon whole cloves
Directions
Preheat oven to 325 degrees F.
Place ham face down in a shallow baking pan and cover loosely with aluminum foil.
Place on lower rack of oven and bake for 1 hour.
While the ham is baking, mix together all the glaze ingredients in a bowl and set aside.
After 1 hour of cooking, remove ham from oven, uncover and stand ham up on 1 side. With a sharp knife and in a "tic-tac-toe" fashion, make shallow cuts all over the fatty side of the ham, scoring 1-inch squares. Insert single whole cloves in every corner of the squares created by the cuts. Pour the glaze over the top and let drip down the ham. Place uncovered ham back in the oven and cook for another 30 minutes. Remove from oven and let stand 15 minutes before slicing.
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One 4 to 5 pound fully cooked, bone-in, smoked ham Heat oven to 325. Blend preserves, orange juice, and vinegar in a small saucepan. Bring mixture to a boil, lower heat to a gentle simmer and reduce until thick enough to coat the back of a spoon. Remove from heat, and whisk in mustard. Place ham in a shallow roasting pan, score the surface of ham in a diamond pattern; insert cloves at the cross points and coat with half of the glaze. Bake for 15 minutes per pound basting occasionally. Remove from oven and let ham rest for 20 minutes before slicing Per 3 ounce serving: Calories 155, fat 2g, carbs 1g, sugar 0g, protein 18g |
Jamie Ellis RN MS NPP
100cm proximal Lap RNY 10/9/02 Dr. Singh Albany, NY
320(preop)/163(lowest)/185(current) 5'9'' (lost 45# before surgery)
Plastics 6/9/04 & 11/11/2005 Dr. King www.albanyplasticsurgeons.com
http://www.obesityhelp.com/member/jamiecatlady5/
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