Back to Cafe Main  Discussion Board

Glazed Ham

• 1 10-12 lb uncooked ham
• 2 tablespoons cider vinegar
• 2 cups apricot jelly
• 16 whole cloves
• 1/4 teaspoon ground cloves
• 1-1/4 pounds drained pineapple slices
• 2 teaspoons dry mustard
•  
• Toothpicks

Preheat oven to 350 degrees F. Place ham on a rack in a shallow roasting pan and bake until a meat thermometer registers 130 degrees F (about 3 hours). Score 1/4 inch deep cuts around the outside of the ham in a diamond pattern. Combine apricot jelly, cloves, mustard and vinegar in a small saucepan over low heat, stirring until the jelly has melted. Spread mixture around the outside of the ham. Stud ham with the whole cloves. Attach pineapple rings to ham with toothpicks. Return ham to oven, baste occasionally with remaining apricot sauce, and bake until meat thermometer registers 160 degrees F. Remove ham from oven. Let cool for 10 minutes before slicing.

For vegetables, I usually do a mixed vegetable and cover it with a garlic butter sauce. Do you farourite veggies up and then cover with the following: