Easy glazed ham with glazes

Yield: 6 - 8 folks

Measure Ingredient
3 pounds - 4 lb smoked ham half; cooked fully boneless
½ cup Jalapeno jelly;
1 tablespoon Cilantro; chopped fresh
½ cup Orange marmalade;
2 tablespoons Honey mustard;
2 tablespoons Rice wine vinegar;
2 cloves Garlic; crushed
2 teaspoons Ginger; fresh finely ground
1 teaspoon Cornstarch
½ cup Water;
\N \N Any glaze listed below
1 tablespoon Lime juice; fresh
¼ teaspoon Ground allspice;
⅛ teaspoon Ground red pepper;
12 ounces Jar pineapple preserves;
1 tablespoon Dry mustard;
¼ cup Water;







HAM: Place ham (straight from the refrigerator) on rack in shallow roasting pan. Insert meat thermometer into thickest part of ham. Add water. Cover pan tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325 degrees oven for 19 to 23 minutes per pound, or until meat thermometer registers dial 135 degrees. Meanwhile, prepare desired glaze. Remove aluminum foil, and spread glaze over ham 20 minutes before the end of cooking time. Remove ham when meat thermometer registers 135 degrees. Let ham when meat thermometer registers 135 degrees. Let ham stand 10 minutes, or until thermometer registers 140 degrees 140 degrees. Carve ham into slices.

JALAMPENO HAM GLAZE: In a glass measure cup, combine jalapeno jelly, cilantro and lime juice. Cook on high (100 %) in microwave oven for 45 seconds to 1 minute, or until jelly is almost completely melted, stirring halfway. Cool to thicken slightly. Brush glaze over ham several times during the last 20 minutes times the last 20 minutes of cooking. Makes ½ cup.

ORANGE-SPICED HAM GLAZE: In a small bowl, combine orange marmalade, honey mustard, allspice and red pepper; mix until well blended. Spoon glaze over ham before end of cooking. Makes ⅔ cup.

GINGERY PINEAPPLE GLAZE AND SAUCE FOR HAM: In a small sauce pan, combine rice wine vinegar, garlic and ginger. Cook 3 minutes over low heat. Add jar pineapple preserves and dry mustard stirring occasionally. FOR GLAZE: Spoon ¼ pineapple mixture over ham 20 minutes before end of cooking time. FOR SAUCE: Dissolve cornstarch into water; add to remaining pineapple mixture thick and bubbly.

Serve with ham. Makes ¼ cup glaze and 1 cup sauce. Source: The San Diego Union-Tribune, Easter Food Section, Apr. 9, 1995 + Meat Board Test Kitchens. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 04-10-95

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