Easter Glazed Ham
Even more traditional than donning bonnets on Easter Sunday is serving baked ham for the holiday dinner.
This
ritual started long ago, when families celebrated Easter with a
platter of the prized ham that symbolized Spring.
Ingredients
1
4- to 6-pound cooked boneless ham
Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze
Directions
Place
ham on a rack in a shallow baking pan.
If
desired, use a paring knife to score top of ham in a diamond pattern,
making
cuts 1/4 inch deep.
Insert
a meat thermometer.
Bake
in a 325-degree F. oven for 1-1/4 to 2-1/2 hours
or
till thermometer registers 140 degrees F. and ham is heated through.
During
the last 15 minutes of baking, brush ham with
Five-Spice
Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze.
Heat
any remaining glaze and pass with the ham.
Yield:
Makes 16 to 24 servings.
Five-Spice
Plum Glaze
In
a small saucepan combine 1 cup plum jam, 1 tablespoon cornstarch,
1/4 teaspoon five-spice powder, and 1/8 teaspoon ground red pepper.
Stir
in 2 tablespoons soy sauce and 1 tablespoon vinegar.
Cook
and stir until bubbly.
Cook
and stir 2 minutes more.
Yield: Makes
about 1 cup.
Maple-Pecan
Glaze:
In
a small saucepan combine 1 cup maple syrup or maple-flavored syrup
and 1 cup orange marmalade.
Heat
and stir till bubbly.
Whisk
in 1 tablespoon margarine or butter till smooth.
Stir
in 1/2 cup chopped toasted pecans.
Yield: Makes
2 cups.
Cranberry
Glaze:
In
a small saucepan combine one 12-ounce can frozen cranberry juice
concentrate, thawed
3
tablespoons Dijon-style mustard;
2
tablespoons brown sugar;
2
tablespoons lemon juice;
4
teaspoons cornstarch
1/4
teaspoon ground cloves.
Cook
and stir mixture till thickened and bubbly.
Cook
and stir for 2 minutes more.
Yield: Makes 1-3/4 cups.