Sacramento Bee Mustard-Glazed Ham Recipe from the National Pork Board. Ingredients: One 5 lb. boneless ham
2 Tbs. brown sugar
3 Tbs. Dijon-style mustard
2 teaspoons dry white wine Preparation: Heat oven to 325 degrees. Place ham on rack in shallow pan. Roast ham for 1-3/4 to 2-1/2 hours or until internal temperature reads 140 degrees. Meanwhile, in a small bowl, stir together brown sugar, mustard and wine. Brush ham with this glaze during the last 20 minutes of cooking. Slice ham and serve. Note: It is not necessary to glaze a ham, but it gives it a nice appearance and a little flavor boost. Serves: 10 Per serving: 280 cal.; 43 g pro.; 3 g carb.; 10 g fat (3 sat.); 95 mg chol.; 2,380 mg sod.
Smoked Ham with Cranberry Chutney Ingredients: 1 boneless, fully cooked smoked ham, 4 to 6 pounds
1 can (16 oz.) whole-berry cranberry sauce
1 can (8-1/4 oz.) crushed pineapple, drained
1 bottle (5 oz.) prepared horseradish Preparation: Place ham in shallow roasting pan. Roast, uncovered, in a 325-degree oven for 1 to 1-1/2 hours or until meat thermometer registers 140 degrees. Remove from oven; slice thinly to serve. Meanwhile, combine remaining ingredients in medium bowl. Transfer to serving bowl, serve immediately, or cover and chill until serving. Serve chutney alongside ham. Note: This can be made a day in advance and refrigerated. It tastes best if allowed to come to room temperature before serving. Serves: 16 Per serving: 160 cal.; 21 g pro.; 13 g carb.; 3 g fat (1 sat.); 55 mg chol.; 1,540 mg sod.
Peach-Glazed Country Ham Ingredients: One 10 to 14 lb. country-style ham
2/3 cup peach jam or preserves
Pecan halves Preparation: Using a stiff brush, thoroughly scrub the ham. Place in a large pot; cover with water and soak for 12 to 24 hours, changing water several times. Drain. Cover ham with fresh water and bring to a boil; reduce heat and simmer for 20 to 25 minutes per pound. Ham is done when flat (pelvic) bone moves easily. Lift ham from simmering liquid and remove to drain over sink. When ham is cool enough to handle, place on a large, shallow roasting pan, jelly-roll pan or cookie sheet. Remove the rind with a sharp knife, leaving a 1/4-inch-thick layer of fat. Score the ham at 1-inch intervals. Spread with peach preserves and dot with pecan halves. Bake in a 400-degree oven for about 20 minutes or until the glaze browns. Transfer ham to a serving platter and cool slightly. To serve, cut ham into paper-thin slices. Note: This glaze is great even if you are not cooking a country-style ham. The prep instructions are included for a country ham, but most will come with soaking instructions. Note: The prep time does not include the 12 to 24-hour soak time for the ham. The cook time is for a 12-pound ham. Per serving: 220 cal.; 30 g pro.; 3 g carb.; 9 g fat (3 sat.); 75 mg chol.; 2,940 mg sod.
Spiral-Sliced Ham with Pepper Jelly Glaze Ingredients: One 5 to 6 lb. half ham, spiral-sliced
One 8-ounce jar hot pepper jelly Preparation: Place ham in a shallow pan and heat in a 350-degree oven, uncovered, for 40 minutes. Pour the pepper jelly over ham, spreading evenly. Heat for 10 to 15 minutes more, basting occasionally. Serve hot. Serves: 8
Per serving: 500 cal.; 66 g pro.; 16 g fat; 190 mg chol.; 230 mg sod.
Honey-Orange Glazed Ham Ingredients: 8 lb. fully cooked ham
2 Tbs. orange juice
1 cup honey
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves Preparation: In a small bowl, combine orange juice, honey, cinnamon and cloves; mix well and set aside. Place ham on rack in shallow roasting pan. Roast in a 325-degree oven for 1 1/2 to 2 hours or until meat thermometer registers 135 to 140 degrees, basting with the honey glaze during the last 45 minutes. Serves: 24 Per serving: 150 cal.; 17 g pro.; 12 g carb.; 4 g fat; 40 mg chol.; 920 mg sod.
Glazed Ham with Pineapple-Raisin Sauce Recipe from the National Pork Board. Ingredients: One 5 lb. cooked boneless ham
1 can (6 oz.) frozen pineapple-orange concentrate, divided
3 Tbs. maple syrup
3 Tbs. white balsamic vinegar
1/4 tsp. dried thyme, crushed Ingredients for Pineapple-Raisin Sauce: 1/3 cup finely chopped onion
1 Tbs. butter
1-1/4 cups water
3/4 cup golden raisins
1/4 cup maple syrup
1/2 tsp. dry mustard
1/4 cup white balsamic vinegar
4 tsp. cornstarch Preparation: Heat oven to 325 degrees. Place ham on a rack in a shallow roasting pan. Bake, uncovered, for 1 1/2 to 2 hours until internal temperature registers 140 degrees. In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low and simmer, uncovered, for 5 to 10 minutes or until slightly thickened, stirring occasionally. Baste ham with glaze the last 15 to 20 minutes of baking. Remove ham from oven, slice and serve with slightly warm sauce. Pineapple-raisin sauce: In a medium saucepan, saute onion in butter until tender. Add the remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serves: 18 Per serving: 260 cal.; 27 g pro.; 19 g carb.; 8 g fat (3 sat.); 70 mg chol.; 1,520 mg sod.; 0.5 g fiber.
(Distributed by Scripps Howard News Service, www.shns.com.)
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