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1
5-pound ham
1 10-ounce jar apple jelly, or guava jelly
1 T prepared mustard
1/3 cup pineapple juice
2 T dry white wine { optional }
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1 can cherry pie filling
1/2 cup white raisins
 Place ham, fat side up on rack
in shallow pan. Do not cover or add water. Score ham fat in diamonds { 2 ~
inches wide & ¼ ~ inch deep }. Heat in oven { 325° } for the time
indicated on the label { about 1½ hours for a 5-pound ham }.
Meanwhile; in medium saucepan,
combine jelly and mustard; stir in pineapple juice and wine. Cook and stir
to boiling; simmer 2 to 3 minutes. Half and hour before end of heating
time, pour 1/3 of glaze over ham and return ham to oven. Spoon on remaining
glaze at two 10 minutes intervals.
In
medium sauce pan, heat cherry pie filling and raisins to boiling, stirring
occasionally. Remove ham from baking pan onto a serving platter.
Add
glaze from baking pan to cherry sauce. Bring to boiling. Spoon some sauce
over ham on platter; put remaining sauce into a serving dish to pass
around.
Other
Ham Toppings;
Tangy Mustard Glaze
½ cup packed brown sugar
½ tsp dry mustard
2 T apple juice
Whole Cloves
Mix brown
sugar, dry mustard, and apple juice. The last 30 minutes of cooking time,
spoon fat from pan. Stud ham with cloves. Spoon glaze over ham. Continue
baking; baste with glaze every 10 minutes.
Orange
Glaze
¼ cup butter or margarine
¼ cup packed brown sugar
¼ cup orange juice { or you can substitute pineapple juice, grape juice, or
fruit juice }
In
small sauce pan, melt butter. Stir in brown sugar and juice. Heat to a
boil, simmer 2 to 3 minutes. Remove from heat and set aside. The Last 30 minutes
of cooking time, spoon glaze over ham at three 10 minutes
intervals. |
The Lighter
Side;
Substitutes;
Sugar free jelly
Light cherry pie filling
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