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.
e thawed (if frozen) ham. \"Score\" the ham slightly by taking a
rown mixture.
Score the ham in a diamond pattern about
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.
(165 degrees C). Place ham in a roasting pan and
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.
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 the last 30 minutes of baking.
Heat remaining glaze mixture and serve with ham.
Combine all ham glaze ingredients in a saucepan over medium heat.
Stir constantly, until mixture is thickened and bubbly.
Spoon ham glaze over ham.
Baste during the last 30 minutes of cooking.
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.
echnically you should make this simple lemon glaze in a double boiler
f the slow cooker. Place ham in the slow cooker. Place
Preheat oven to 325\u00b0.
Place ham fat side up on rack in open roasting pan; sprinkle with ground cloves.
Bake tenderized ham about 25 minutes to the pound.
If it is the ready to eat variety, bake only 10 to 12 minutes to the pound.
Thirty minutes before baking time is up, baste the ham every 5 to 10 minutes with desired glaze.
Serves 10.
on't like it, the ham will usually supply all the
1. In a small bowl, wisk all ingredients together.
2. Pat ham dry with papertowel.
3. Schmear all over ham.
I put mine in the slow cooker for 8 hours on low, or you could bake, roast, smoke, or grill the ham, depending on your preference. You could also marinate the ham before cooking, but I just didn't think about this until the morning of.
I made a double batch of this to use as a dipping sauce as well. Delish!
Put juice from pineapple in a small saucepan, reserving pineapple rings.
Add orange juice concentrate, mustard and cornstarch to saucepan.
Cook and stir over medium heat until bubbly and thick, about 2 minutes.
Remove from heat.
Cut ham into 8 slices.
Arrange in a 9 x 13 baking dish.
Top each slice of ham with a pineapple ring.
Pour sauce evenly on top.
Cover with foil.
Bake for 30 minutes at 350 F, until ham is fully heated and sauce is bubbly.
Heat oven to 350 degrees F. Coat 13 x 9-inch baking dish with no-stick cooking spray.
Combine sliced cooked sweet potatoes, apples, raisins, ham glaze and salt in a large bowl. Spread evenly into prepared dish.
For Streusel: Mix brown sugar, flour, pecans, rolled oats, cinnamon and salt in a medium bowl. Cut in butter with pastry blender until mixture is crumbly. Spread evenly over sweet potato mixture. Bake uncovered 50 to 60 minutes or until potatoes are fork-tender and topping is golden brown.