With Easter quickly approaching, I thought I'd share with you my recipe for a glazed whole ham. It's always a crowd pleaser and quite impressive when garnished and set on a silver platter.
I always make a whole ham, but you could adjust the recipe for a half ham.
First, score the fat on a diagonal with a very sharp knife. I've also trimmed off the tough skin being careful not to remove the fat. You can see where I've done this on the right side of the ham in the above picture.
Next, pierce each diamond with a whole clove.
Bake, tented with foil, at 325 degrees for 11 to 14 minutes per pound. At the last 20-30 minutes, spoon glaze over ham and continue roasting uncovered. Continue basting ham with more glaze every 5-7 minutes until it becomes golden brown. Reserve remaining glaze and serve alongside your ham. Your family is guaranteed to love it! Happy Easter and Bon Appetit!
2 cups packed brown sugar
2 T cornstarch
1/2 t salt
2 cans crushed pineapple undrained or plain pineapple juice
2 T fresh lemon juice
2 T mustard
Mix brown sugar, cornstarch, and salt in sucepan. Stir in crushed pineapple(undrained) or pineapple juice, lemon juice, and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Till next time,
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