Recipe: Baked Ham with Apricot-Pineapple Glaze
Makes 12 servings 1 (8- to 10-pound) fully cooked ham, bone in Whole cloves ½ cup madeira wine 2 tablespoons Dijon mustard 1 jar (12...
A Seattle Times tested recipe
Latest from our Living blogs
Latte art: The ongoing, online throwdown NEW - 7/12, 01:01 PM
Edamame hummus: the do-it-yourself recipe NEW - 7/13, 11:37 AM
Makes 12 servings
1 (8- to 10-pound) fully cooked ham, bone in
½ cup madeira wine
2 tablespoons Dijon mustard
1 jar (12 ounces) apricot-pineapple jam
1. With a sharp knife, trim the ham's outer skin starting at the wide end and within 3 inches from the shank end of the ham, exposing the fat underneath. Score fat in a diamond pattern and stud each diamond with a clove.
2. Put ham on a rack in a shallow roasting pan and cover with aluminum foil. Bake in a preheated 325-degree oven 18 to 25 minutes per pound, or until the internal temperature reaches 140 degrees on an instant-read thermometer for ham that is bought vacuum-packaged from the plant or 165 degrees if the ham was repacked in any location outside the plant.
3. In a small bowl, mix wine, mustard and jam. Uncover ham. Baste ham every 15 minutes with jam mixture during the last 40 minutes of baking.
Seattle Times tested recipe
Copyright © 2009 The Seattle Times Company
NEW - 10:07 AM
Obese people asked to eat fast food for health study
NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away
Furniture & home furnishings
Abyssinian/Bengal Kittens Cute, vet , vacc....
Bobtails! Affectionate,playful & amazing fa...
POST A FREE LISTING