p and sides of the ham diagonally in two opposite
0b0F.
Method 1: Place ham in large roasting pan. Pour
Whisk sugar and lime juice in small bowl to form paste; rub over both sides of ham steak. Place ham on plate and refrigerate at least 1 hour and up to 3 hours (paste may liquefy).
Melt butter in medium skillet over medium heat. Add ham to skillet with sugar paste still clinging and saute until brown and heated through, about 3 minutes per side.
find some brands of ham are saltier than others so
Take a shank ham portion.
Get a large broiler pan.
Take a sort of aluminum foil bowl.
Put the ham in.
Take a long, sharp knife and punch holes deeply in the ham.
Prepare the brown sugar and pineapple.
Mix the juice with 3 tablespoons of brown sugar in a small boiler.
Stir well while heating on low.
Add butter to a skillet and let melt.
Add in brown sugar and mustard; stir to blend well.
Add in apples and stir/simmer for about 5-8 minutes or until apples are just tender.
Transfer apple mixture to another dish.
Place ham steak in skillet and top with apple mixture.
Over medium heat, cook, covered, about 5-10 minutes or until ham is thoroughly heated.
lices.
Mix pineapple juice, brown sugar, butter, and molasses, in saucepan
iamond of scored fat. Place ham on a rack in a
25 degrees.
Place the ham in a roasting pan and
(165 degrees C). Place ham, cut-side down, into a
Place the ham in a very large stockpot
Lay ham out on counter and
Trim excess fat from ham, leaving 1/4-inch layer
165 degrees C). Place the ham, cut side down, into a
ven to 325.
Place ham face-down in large roasting
Preheat oven to 325.
Rinse ham and place in large baking pan.
Pour honey over ham. Using your hands, pack the brown sugar evenly over the ham, pressing firmly so that the sugar will stick.
Cover and place in oven. Bake for 1 1/2 to 2 hours depending on size of ham. (Since it is fully cooked, all you are doing is warming it up.) Baste with juices.
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.
Preheat the oven to 275 degrees F (135 degrees C).
Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
Rinse ham and pat dry with paper
in a teflon pot on medium heat carmalize brown sugar.add vanilla & margarine until melted.stir in pineapple