Prep 10 min
Total 1 hr 55 min.
1. Heat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone or rest in fat. Bake uncovered 1 hour 30 minutes or until thermometer reads at least 140 degrees F.
2. Meanwhile, in 1-quart saucepan, mix brown sugar, cornstarch and salt. Stir in pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Brush glaze over ham during last 45 minutes of baking.
3. Remove ham from oven. Cover loosely with foil; let stand 10 to 15 minutes for easier carving.
1 Serving: 140 calories; Total 3.59 grams fat (Saturated Fat 1 g; T fans Fat 0g); Cholesterol 35mg; Sodium 830mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 149 Exchanges: 1 Other Carbohydrate, 4 Lean Meat Carbohydrate Choices: 1
Omit all ingredients except ham. Bake ham as directed. In small bowl, mix 1/2 cup packed brown sugar, 2 tablespoons orange juice and 1/2 teaspoon ground mustard. Brush glaze over ham during last 45 minutes of baking.
Whatever kind of ham you choose, they all come from cured pork leg meat. Curing gives ham its distinctive sweet-smoky and salty flavor. Hams are usually either wet or dry cured. Most supermarket hams, including the convenient spiral-cut hams, are wet cured, meaning they have been processed with a brine of water, salt, sugar and spices. Brining keeps the meat moist and tender.
Dry-cured hams are rubbed with salt, sugar and spices, then aged anywhere from several weeks to more than a year. These hams, referred to as country hams, are often named for the city in which they are processed. Dry-cured hams are very salty, so follow package directions for using.
Place ham on carving board or platter fat side up, bone facing you. Cut in half next to bone.
Place boneless side of ham fat side up; cut slices. Cut slices from bone-in portion, cutting away bone.
This page created December 2011
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