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Country Baked Ham
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
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
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
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.
About The Author: Cindy Sanchez is the Owner and Editor of MomsMenu.com - "Family Cooking Made Easy"
By CAROL (Guest Post)
12/25/2004
HI CINDY ~
I HAVE A 4LB PRE-COOKED HAM AND WANT TO TRY THIS RECIPE,HOWEVER,I HAVE A FEW QUESTIONS:
I MIXED THE DRY INGREDS. FOR THE PASTE AND FOLLOWED THE RECIPE EXACTLY,BUT IT IS NOT A PASTE, SEEMS VERY LIQUIDY! AND DO YOU USE THE CIDER THAT WAS DRAINED? AND WHEN YOU USE THE CIDER WON'T THAT WASH THE PASTE(LUQIDY)
MIXTURE OFF? I KNOW NOTHING ABOUT COOKING HAM? THANKS FOR YOUR HELP! CAROL
By
11/14/2004
Hi,
There are no stupid questions. If you don't know, probably others do, too.
Here is a .pdf file all about hams:
http://www.otherwhitemeat.com/brochure/PDFs/88514.pdf
It says that most hams come precooked. It will say so on the label. The important thing is to cook precooked ham to an internal temperature of 140 degrees F. and an uncooked ham to 160 degrees F. To check the internal temperature go to a halfway point in the ham with a meat thermometer. Most hams have instructions for baking on the package, like how long to cook per pound. A large ham like most of these mentioned will take a while to heat through.
I think that most of these recipes are for precooked ham.
As to what kind they are talking about, I would say the first two recipes are for regular cooked hams without the bone, the third is for a canned ham, the fourth is for a very small ham, not a full sized one.
Hope this helps,
- Susan at ThriftyFun
By Dolly (Guest Post)
11/14/2004
Don't mean to be stupid--but I am about this! When recipe (Country Baked Ham) calls for '8# ham' - this is fulled cooked, smoked ham or canned or fresh or what??? I have never made a ham before and don't really know what I should be shopping for.
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