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Category: Ham
Prep Time: Cook Time: Total Time:
1(8-lb) bone-in smoked half ham
Sweet and Spicy Glaze (recipe)
Preheat oven to 325. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer into thickest part of ham away from fat or bone. Roast ham in oven about 3 hours.
Prepare Sweet and Spicy Glaze. Remove ham from oven. Generously brush half of glaze over ham; bake 30 minutes longer or until meat thermometer registers 160 degrees. Remove ham from oven and brush with remaining glaze. Let ham stand about 20 minutes before slicing.
Sweet and Spicy Glaze
3/4 cup packed brown sugar
1/3 cup cider vinegar
1/4 cup golden raisins
1 can (8-3/4 oz) sliced peaches in heavy syrup, drained, chopped and syrup reserved
1 tbsp cornstarch
1/4 cup orange juice
1 can (8-1/4 oz) crushed pineapple in syrup, undrained
1 tbsp grated orange peel
1 clove garlic, minced
1/2 tsp red pepper flakes
1/2 tsp grated fresh ginger
Combine brown sugar, vinegar, raisins and peach syrup in medium saucepan. Bring to a boil over high heat; reduce to low and simmer 8 to 10 minutes.
In small bowl, dissolve cornstarch in orange juice; add to brown sugar mixture. Add remaining ingredients; mix well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat.
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BAKED HAM WITH SWEET AND SPICY GLAZE
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Category: Ham
Prep Time: Cook Time: Total Time:
1(8-lb) bone-in smoked half ham
Sweet and Spicy Glaze (recipe)
Preheat oven to 325. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer into thickest part of ham away from fat or bone. Roast ham in oven about 3 hours.
Prepare Sweet and Spicy Glaze. Remove ham from oven. Generously brush half of glaze over ham; bake 30 minutes longer or until meat thermometer registers 160 degrees. Remove ham from oven and brush with remaining glaze. Let ham stand about 20 minutes before slicing.
Sweet and Spicy Glaze
3/4 cup packed brown sugar
1/3 cup cider vinegar
1/4 cup golden raisins
1 can (8-3/4 oz) sliced peaches in heavy syrup, drained, chopped and syrup reserved
1 tbsp cornstarch
1/4 cup orange juice
1 can (8-1/4 oz) crushed pineapple in syrup, undrained
1 tbsp grated orange peel
1 clove garlic, minced
1/2 tsp red pepper flakes
1/2 tsp grated fresh ginger
Combine brown sugar, vinegar, raisins and peach syrup in medium saucepan. Bring to a boil over high heat; reduce to low and simmer 8 to 10 minutes.
In small bowl, dissolve cornstarch in orange juice; add to brown sugar mixture. Add remaining ingredients; mix well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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