Easter Glazed Ham
Even more traditional than donning bonnets on Easter Sunday is serving baked ham for the holiday dinner.
ritual started long ago, when families celebrated Easter with a
platter of the prized ham that symbolized Spring.
1 4- to 6-pound cooked boneless ham
Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze
Place ham on a rack in a shallow baking pan.
If desired, use a paring knife to score top of ham in a diamond pattern,
making cuts 1/4 inch deep.
Insert a meat thermometer.
Bake in a 325-degree F. oven for 1-1/4 to 2-1/2 hours
or till thermometer registers 140 degrees F. and ham is heated through.
During the last 15 minutes of baking, brush ham with
Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze.
Heat any remaining glaze and pass with the ham.
Yield: Makes 16 to 24 servings.
In a small saucepan combine 1 cup plum jam, 1 tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8 teaspoon ground red pepper.
Stir in 2 tablespoons soy sauce and 1 tablespoon vinegar.
Cook and stir until bubbly.
Cook and stir 2 minutes more.
Yield: Makes about 1 cup.
In a small saucepan combine 1 cup maple syrup or maple-flavored syrup and 1 cup orange marmalade.
Heat and stir till bubbly.
Whisk in 1 tablespoon margarine or butter till smooth.
Stir in 1/2 cup chopped toasted pecans.
Yield: Makes 2 cups.
In a small saucepan combine one 12-ounce can frozen cranberry juice concentrate, thawed
3 tablespoons Dijon-style mustard;
2 tablespoons brown sugar;
2 tablespoons lemon juice;
4 teaspoons cornstarch
1/4 teaspoon ground cloves.
Cook and stir mixture till thickened and bubbly.
Cook and stir for 2 minutes more.
Yield: Makes 1-3/4 cups.
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