Stud ham with whole cloves over the entire surface.
Pat brown sugar thickly over entire surface.
Wrap tightly in aluminum foil and bake at 450\u00b0 for 30 minutes.
Using key supplied, open canned ham but do not remove from can.
Bake at 350\u00b0 for 1/2 hour.
Remove from oven; pour off juices and pour over the ham the barbecue sauce and maple syrup. Bake for another hour.
Remove from can and slice.
Mix honey, mustard and sesame seed.
Pour 1/2 of the mixture on ham and bake at 350\u00b0 for approximately 40 minutes.
Remove from oven and pour on remainder of glaze.
Put back in the oven and bake until ham is tender throughout.
A fresh ham takes a couple of hours.
A canned ham will take less time.
Bake ham in shallow baking dish for 40 minutes at 350\u00b0. Remove from oven, set oven to 400\u00b0.
Place orange slices, pineapple slices, and sweet potatoes around ham.
Pour corn syrup and brown sugar over ham, orange, pineapple, and sweet potatoes. Bake in 400\u00b0 oven for 25 minutes or until browned and glazed. Makes 4 servings.
Remove key from any size canned ham and put the key where
an, layering several slices of canned ham in the center.
On
Mix all ingredients and pour into each hole until mixture is at the top of the can. Drop a whole clove through each hole. Return ham to oven and cook 2 hours at 325\u00b0. Remove and pour juice into serving pitcher. Open ham, slice ham and serve with sauce.
ith Virginia Baked Deli Ham (I like to brown my ham in butter
Boil ham for 1/2 hour.
Put ham in roasting pan.
Add 1 1/2 cups water (about 1 inch in pan).
Sprinkle on top of ham the nutmeg, cinnamon and maple syrup.
Cover top of ham with brown sugar.
Bake for 45 minutes.
Mix Marinade Mix, mango nectar, honey and lime juice in large bowl. Remove 1/4 cup of the marinade mixture; set aside.
Cook cubed canned ham and 1/4 cup of the reserved marinade mixture in large skillet on medium heat until lightly browned. Remove from heat.
Stir pineapple, onion and jalapeno into remaining marinade mixture in large bowl until well blended. Top with ham mixture. Sprinkle with nuts. Serve dip with tortilla chips.
Preheat oven to 325\u00b0.
Remove key from the canned ham.
Punch holes around top edge of can with punch-type can opener, every inch or so all around the can.
Place
ham in oven and bake 1 hour.
Remove from oven and pour juice out of can through holes in lid.
Do not open can.
Punch 3 holes in top of canned ham; drain all water.
Combine the potatoes, celery, onion, ham and water in a stockpot
Put ham on a rack in a roasting pan. Bake at 325F 90-120 minutes until done (130-140F). Brush with sauce during final 30 minutes.
Meanwhile, make sauce. Drain cherry liquid into a sauce pan. Stir in Madeira, sugar cornstarch and lemon juice. Cook over medium heat, stirring until sauce boils and thickens slightly. Boil 1 minute. Remove from heat and brush on ham during final 30 minutes in oven. Into the remaining sauce, add the canned cherries. Reheat. Serve with ham.
elatin and excess fat from ham, reserving 1/3 cup of
Score ham in a diamond pattern and stud with cloves.
Place in crock pot.
Combine brown sugar, mustard, and lemon juice then spoon on ham.
Cover and cook on High (1 hour) then on Low for (6 to 7 hours) or until ham is hot.
Remove ham to a warm serving platter.
Turn crock pot to High.
Combine orange juice and cornstarch to form a smooth paste.
Stir into drippings in crock pot.
Cook stirring occasionally until sauce is thickened.
Spoon over ham.
Place ham on roasting rack in 10-
Place ham in pan.
Combine brown sugar and honey; spoon over ham.
Bake at 350\u00b0 for 1 1/2 to 2 hours.
Baste occasionally.
Drain pineapple, reserving 2 tablespoons of juice; set aside. Place ham in a baking pan; bake at 350\u00b0 for 30 minutes.
Combine brown sugar, cloves, mustard and vinegar in a small bowl; stir in reserved pineapple juice.
Score ham; place pineapple slices and cherries on top of ham.
Spoon glaze over fruit and ham.
Bake for another 40 to 45 minutes, basting occasionally.
Makes 8 to 10 servings.
Preheat oven to 450\u00b0.
Combine dry pie crust mix with mustard and sage.
Prepare according to package directions.
Roll pastry into 16 to 17-inch square.
Drain ham and wipe dry.
Place in center of pastry.
Wrap as you would a package. Moisten edges with cold water and press together firmly to seal.
Place seam side down on a greased baking sheet.
Brush with egg.
Sprinkle with paprika and bake one hour, or until browned.