No ImageGlazed Baked Ham

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  1. Paul

    Great Recipe! My go to ham recipe from now on.

    xxxxxyyyyy

  2. Keith Thompson

    We made this dish for Christmas and it was delicious the only thing we didn’t have was thyme

    xxxxxyyyyy

  3. Nicole Colson

    I was looking recipes for ham cause I wanted to spruce things up, I will be using this recipe for supper, and thank you for sharing your recipes

  4. Mimi

    From USDA.gov: Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.”

    I think I’ll risk a little dryness with a slightly higher temperature when I try your recipe. Otherwise it sounds good.

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  5. Bob W

    Ham Glaze
    Dry Ingredients
    4 TBS – light brown sugar
    1 tsp – dry ground mustard
    4 – crushed allspice
    1 tsp – corn starch

    Wet Ingredients
    1/2 cup Blue Agave or Honey or Maple Syrup
    1/2 cup orange juice
    1/2 cup juice (all from 8 oz can) pineapple slices prefer heavy syrup, juice ok
    1 slice (ring) pineapple cut-up*
    1 – tsp lemon juice
    1/2 tsp – horseradish
    12 oz. sweet orange marmalade

    Last Ingredient
    1/2 cup sweet wine such as Extra Heavy Malaga (inexpensive sometimes hard to find except around Passover/Easter)

    Directions
    Mix dry ingredients in small saucepan together first then add wet ingredients, stirring as you go.
    Bring mixture to a slow boil then simmer for a few minutes.
    Add the sweet wine and stir.
    Use glaze according to baked ham recipe instructions.

    * can use rest of pineapple rings and maraschino cherries to decorate the ham. Use two toothpicks to attach the pineapple rings and one toothpick to attach a maraschino cherry in the center of each pineapple ring. Use larger can if more are desired.

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