Christmas Ham
by Cindy Sanchez
So,
you've decided on having ham for Christmas dinner this year but you don't want
to stick with a plain baked ham? Glazing or spicing up your ham can add
just the right festive touch!
Country Baked Ham
1 8 lb. ham
3 quarts sweet cider
2 cups maple sugar (or brown sugar)
2 teaspoons dry
mustard
1 teaspoon powdered cloves
1 1/2 cup water
2 cups raisins
Simmer ham in cider for 2 hours; drain. Cover with paste made from sugar,
mustard, cloves and water. Place in baking dish. Pour cider over ham. Add
raisins to pan bottom. Bake for\ 2 1/2 hours at 325* basting frequently.
Glazed Baked Ham
1 12 lb. ham
1 cup firmly packed brown sugar
1
tablespoon mustard
1/4 cup pineapple juice
6 slices fresh or canned
pineapple
6 maraschino cherries
Place ham, fat side up on rack in open
roasting pan. Bake in 350* oven for 3 to 3 1/2 hours. Combine sugar, mustard and
pineapple juice. Remove ham from oven 45 minutes prior to completed baking time.
Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple
slices and cherries on the glaze, pressing firmly. Return to oven and baste with
remaining glaze at 15 minute intervals.
Crusty Pineapple Ham
1- 3 lb. canned ham
1 tsp. dry mustard
1/4 tsp. ground cloves
1 flat
can pineapple slices
1 can refrigerated flaky biscuits
Remove ham from
can and remove jelly. Place in a shallow roasting pan. Mix mustard and cloves
with juice drained from pineapple slices; spoon over ham. Roast in preheated 350
F oven for 40 minutes, spooning pan juices over ham every 10 minutes. Remove
from oven, top with halved pineapple slices. Open biscuits and separate. Place
on pineapple in overlapping rows. Raise oven temperature to 400 F and bake
another 20 minutes or until rolls are richly browned. Cut into slices to serve
Ham
With Spiced Fruits
Adapted from Betty Crocker's Cookbook
2
bananas cut into fourths
1 8 oz can sliced peaches
1 8 oz can sliced pears
12 maraschino sherries, halved
1/4 teaspoon pumpkin pie spice
1 1/2 lb
fully cooked boneless smoked ham
1 23 oz can sweet potatoes, drained and
halved
1 cup firmly packed brown sugar
1 teaspoon dry mustard
Mix
the bananas, peaches and pears (both with syrup), cherries and pumpkin pie
spice. Remove 1/2 cup syrup from the fruit mixture and reserve. Refrigerate
fruit mixture. Place the ham in an ungreased baking dish. Arrange sweet potatoes
around the ham. Mix brown sugar, reserved fruit syrup and the mustard and pour
over ham and potatoes. Cook uncovered in 350* oven for 30 minutes - occasionally
spooning the sauce onto the ham and potatoes.
Drain fruit mixture and
arrange around and on top of ham. Cook uncovered an additional 15 minutes.
Serves 6.
Cindy Sanchez is the Owner and Editor of MomsMenu.com - "Family Cooking Made Easy".
Email her at editor@momsmenu.com