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.
Heat pineapple juice, cherry juice, and ham drippings in saucepan over medium/high heat.
Stir in Brown Sugar until dissolved completely.
Stir occasionally until bubbling.
Add pineapple slices and cherries, continuing to stir over medium/high heat.
Glaze is ready when thickened to the consistency of syrup.
Pour hot glaze over ham and add pineapple slices and cherries as garnish.
Preheat oven to 325 degrees.
Make criss-cross pattern in ham by cutting diagonal marks.
Place on a baking sheet and bake uncovered for about 2 hours.
Combine cola and worcestershire sauce in medium sauce pan; bring to a boil.
Reduce heat to low and simmer for 1 hour.
Add sugar and mustard and stir until it dissolves.
During last hour of baking, brush mixture over ham every 15 minutes.
Serve wam with remaining sauce.
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.
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.
Lay ham out on counter and allow
ozen) ham. \"Score\" the ham slightly by
rown mixture.
Score the ham in a diamond pattern about
ole cloves.
Spoon glaze (recipe follows) over ham and return to oven
50\u00b0 F.
Prepare glaze: In small sauce pan over
Preheat oven to 325 degrees F (165 degrees C).
Stir boysenberry syrup and Dijon mustard together in a bowl until glaze is well-combined.
Place ham, cut-side down, on a rack in a roasting pan. Generously brush about 1/2 of the glaze over the ham and cover ham loosely with aluminum foil.
Bake in the preheated oven until almost completely heated through, about 3 hours. Remove and discard aluminum foil, brush ham with remaining glaze, and continue baking until ham is completely heated through, 25 to 30 minutes more.
old the brine and the ham.
Bring 2 quarts of
0b0F.
Remove rind from ham and score the fat
Bake ham at 325\u00b0 for 2 hours.
Glaze ham with above ingredients every 15 minutes for second hour.
Remove ham; let stand for 5 minutes.
Carve.
sharp knife, score the ham into a diamond pattern about
Mix all the ingredients together.
Glaze ham with this mixture every 15 minutes for the last hour of baking.
Stir brown sugar, lemon-lime soda, orange liqueur, cloves, allspice, salt, and black pepper together in a saucepan; bring to a simmer and cook until glaze is reduced by 1/4, about 10 minutes.
Strain through a fine-mesh sieve into another saucepan. Bring mixture to a simmer again and cook until glaze is about the consistency of maple syrup, about 10 minutes more.
Cover; refrigerate. Prepare SEMI-SWEET GLAZE. Spread top and sides of
Preheat oven to 325\u00b0. Trim fat from the ham. Cut it up in slices. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, about 1 1/2 to 2 1/4 hours or until thermometer registers 140\u00b0.