A ham without a glaze is
like a cake without icing. The glaze makes the ham memorable.
Ham
with Curemaster's Glaze
- 1 cup firmly packed brown
sugar
1/2 cup pineapple juice
3 tablespoons lemon juice
4 teaspoons prepared mustard
1 (5 to 6-pound) ham
1/3 cup water
- Preheat oven to 325°F
(160°C).
- Glaze: In a small saucepan,
combine brown sugar, pineapple juice, lemon juice and prepared
mustard. Heat slowly, stirring until thoroughly combined. Set
aside.
- Bake ham according to
package directions or place ham on a rack in a shallow roasting
pan. Bake ham in middle of oven, approximately 15 to 20 minutes
per pound or until meat thermometer reads 140°F (60°C)
when inserted into thickest part of ham.
- Brush a third of the glaze
on the ham 30 minutes before the end of the baking time. Brush
on the remaining glaze every 10 minutes until ham is done. Remove
ham from oven and let stand 15 to 20 minutes before carving.
Makes 10 servings.
*Note: Directions are for
a bone-in, fully cooked ham. Also called “ready-to-eat’”
or “heat-and-serve” ham. A “cook-before-eating”
ham must be cooked to an internal temperature of 160°F (70°C),
approximately 18 to 20 minutes per pound.
