Heat oven to 325 degrees F. Place ham slices in shallow baking pan. Roast until internal temperature reaches 140 degrees F.
Mix pineapple and oranges with ham glaze in medium microwave-safe bowl. Microwave on HIGH 2 minutes. Spoon half of glaze over top of ham; roast an additional 10 minutes. Place ham slices on serving platter. Serve with remaining warmed glaze.
In a saucepan, melt butter.
Add the brown sugar, 7-up, cornstarch, and ham glaze to the melted butter.
Cook until thickened.
Place sliced ham in a roasting pan.
Pour glaze mixture over ham.
Cover ham with foil and bake for 1 1/2 hours at 300 degrees OR.
Crockpot:
Pour a little sauce in the bottom of the slow cooker.
Add the ham and pour the rest of the sauce over the ham.
Cook on high for 2-4 hours or low 4-6 hours.
Coat large skillet with no-stick cooking spray. Heat skillet over medium heat. Saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. Remove from skillet and place in large bowl.
Heat oil in same skillet over medium-low heat. Add onion and green pepper; saute 7 minutes or until tender.
Stir in ham glaze, undrained pineapple, brown sugar and vinegar. Heat through. Pour over ham in bowl; toss to coat. Serve on rolls.
Combine the maple syrup, pineapple, ham glaze, brown sugar, and cinnamon in the crock pot. Mix well.
Add the ham and stir to mix well.
Cook on low 4 - 5 hours or high for 2 - 3 hours.
small saucepan combine the cranberry sauce, brown sugar, fresh orange
t's a nice thick glaze. Remove from the heat and
Put ham in baking dish and score the top of the ham.
Mix 1 cup brown sugar and juice, and brush some of this glaze on top of the ham.
Cover with foil and bake at 325 degrees for about 3 hours.
Glaze the ham several times during baking.
With an electric mixer, combine the jellied cranberry sauce, steak sauce, salad oil, 3 tablespoons brown sugar and mustard.
Pour sauce into a pan and heat.
Serve hot with the ham.
ed a cooked boneless ham joint throughout this recipe. If you use
Combine all ingredients in a small bowl; mix well.
Brush or spoon mixture over ham the last 30 minutes of baking time.
Glaze may also be served with the ham.
Makes about 1 cup.
Combine ingredients in a small bowl.
About 30 minutes before ham is done, remove from oven.
Score surface; spoon glaze over entire ham.
Return to oven, basting occasionally during last 30 minutes of baking.
e thawed (if frozen) ham. \"Score\" the ham slightly by taking a
atties.
Mix Brie, ham and cranberry sauce in a small bowl
rown mixture.
Score the ham in a diamond pattern about
Combine ingredients and heat until smooth.
Pour over ham and bake for at least 1/2 hour at 300\u00b0.
Baste every now and then.
Cook ham as directed. When fully cooked, drain juices from pan.
Combine Karo syrup and honey in microwave-safe bowl. Microwave on high for 1 minute.
Add butter and corn starch.
Use whisk to mix until smooth.
Coat entire ham until all glaze is gone.
Leave uncoverd and return to oven for 10-15 minutes, spoon glaze from pan back onto ham about every 5 minutes (until glaze in pan looks \"gooey\").
Cut and serve.
YUM!
In small saucepan, heat pineapple, brown sugar and mustard to a boil.
Reduce heat; simmer 5 minutes.
Spoon 1/2 cup glaze over ham during last 30
minutes of baking.
Heat remaining glaze mixture and serve with sliced ham.
Makes about 1 1/4 cups.
Heat slowly until smooth.
Spoon over ham the last 1/2 of baking.
May serve the remaining in a dish.
(165 degrees C). Place ham in a roasting pan and
Add all ingredients except ham to the slow cooker crock and mix well. Place ham on top of the cranberry mixture.
Cover and cook on LOW for 7 hours, stirring sauce (around the ham) halfway through the cooking process. Some of the cranberries may pop during cooking or when you stir; that's okay.
When done cooking, let ham rest in the slow cooker, uncovered, for 10 min before slicing. Serve a large spoonful of the cranberry sauce alongside each serving of ham.
Bake ham at 350\u00b0 for 1 hour.
Melt butter.
Stir in preserves, mustard and brown sugar.
Brush ham generously with apricot glaze. Bake 30 minutes longer, basting occasionally with glaze.
Yields 8 to 10 servings.