Holiday Ham Glazes Recipes

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours., Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened. , Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks., Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.

Steps:

• Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
• Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
• Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.

Steps:

• Mix all ingredients (just prior to use) in a non-reactive saucepan and bring to a boil.
• Stir constantly while heating.
• Reduce heat, stirring and allow to simmer for 5 to 10 minutes.
• Apply to ham while warm.

Steps:

• Cranberry-Pineapple Glaze: Place cranberry sauce, crushed pineapple, and
• Grey Poupon Dijon mustard in blender or food processor container; cover. Blend until smooth. Reserve 1 cup of cranberry mixture to brush on ham during last half hour of cooking.
• Pour remaining cranberry mixture into small saucepan and cook on medium heat until heated through, stirring occasionally. Serve over ham slices. (Makes 1 cup sauce for glazing and about 11 (2-Tblsp) servings of sauce for serving with sliced ham.
• Orange-Pineapple Dijon Glaze: Mix reserved pineapple juice with orange marmalade and Grey Poupon Dijon mustard. Reserve 3/4 cup of mustard mixture to brush on ham during final half hour of cooking time.
• Pour remaining mustard mixture into small saucepan; cook on medium heat until heated through, stirring occasionally. Serve over ham slices. Serve baked ham with pineapple orange slices, if desired. (Makes 3/4 cup for glazing and about 6 (2-Tblsp) servings of sauce for serving with sliced ham.