tick spray.
Wash Ham.
Score ham with knife.
Place
br>Heat evaporated milk, water, honey, and butter until warm (105
inutes before cutting. Drizzle with Honey Glaze, if desired.
egrees F.
Make the glaze: Put garlic and rosemary in
ke ham,
ins per 1 lb of ham. Preheat the oven to 325
In a saucepan, combine mustard and cornstarch.
Stir in honey and lemon juice and bring to a boil, stirring constantly.
Lower heat and simmer 5 minutes.
Brush glaze over baking ham several times during the last minutes in the oven.
Makes enough for 7 to 10 pound ham.
Glaze gives a sheen to ham surface.
Preheat oven to 375\u00b0F.
Place ham, cut end down, in a large baking pan.
Mix pear nectar and orange juice in a bowl.
Bake ham for 15 minutes per pound basting frequently with juices.
Mix brown sugar and honey together in a small bowl.
Brush mixture over ham and bake for another hour or until internal temperature reads 140\u00b0F.
Honey Baked Ham corporation uses a butane torch to caramelize the glaze to a crust.
The ham is placed on top of a huge metal drum covered with foil and caramelized.
uty aluminum foil. Place ham cut side down in center
kin and excess fat from ham, leaving about 1/4 inch
e bag and put the ham in it, cut side down
he dumpling dough for this recipe.
Preparing the Dumplings and
Put orange juice, water, honey and salt in a saucepan.
Blend cornstarch with 1/4 cup of the mixture and return to saucepan. Cook over medium heat, stirring constantly until it thickens and comes to a boil.
Boil two or three minutes.
Cool, brush on ham. Honey glaze does not tend to run off as do some other glazes.
r mixing bowl.
Prepare Honey Glaze, and pour over fried dough
nd place ham, fat side up, on rack.
Mix glaze ingredients
Heat oven to 350\u00b0.
Grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Mix brown sugar, oil and eggs in a large bowl with spoon until smooth.
Stir in remaining ingredients, except Honey Glaze. Spread mixture in pan with spatula, patting evenly with hand. Bake just until center is set, but not firm, 17 to 22 minutes; cool 15 minutes.
Drizzle evenly with Honey Glaze.
Bars can be stored, tightly covered, for up to 2 weeks, or wrap bars tightly in moisture-proof wrap and freeze up to 6 months.
Makes 40 bars.
Stir together sugar and cinnamon in medium-size bowl.
Add apple and lemon juice; gently toss.
For one sandwich, spread 2 slices of bread with some of the mustard.
Top one slice, mustard side up, with lettuce leaves, 1/4 of the ham, 1/4 of the brie and 1/4 of the apple slices.
Place second slice of bread, mustard side down, over apples.
Cut sandwich in half.
Repeat to make 3 more sandwiches.
e speed; drizzle in the honey. Beat on high until
Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
alt.
Heat evaporated milk, honey and butter until very warm