Baked Ham
INGREDIENTS:
25 lb HAM SECTIONED CURED
1 qt JUICE; PINEAPPLE #3
2 c SUGAR; BROWN, 2 LB
1/4 ts NUTMEG GROUND
2 tb MUSTARD FLOUR
1/2 ts CLOVES GROUND
1 1/2 ts GINGER GROUND
25 lb HAM SECTIONED CURED
1 qt JUICE; PINEAPPLE #3
2 c SUGAR; BROWN, 2 LB
1/4 ts NUTMEG GROUND
2 tb MUSTARD FLOUR
1/2 ts CLOVES GROUND
1 1/2 ts GINGER GROUND
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
1. SPLIT CASING; PEEL FROM HAM; PLACE HAM IN PANS.
2. INSERT MEAT THERMOMETER INTO CENTER OF HAM. DO NOT ADD WATER, DO NOT COVER.
3. BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 130 F. REMOVE FROM OVEN.
4. MIX JUICE, SUGAR, MUSTARD, CLOVES, NUTMEG AND GINER; BRING TO A BOIL. SIMMER GLAZE STIRRING CONSTANTLY, UNTIL SUGAR IS DISSOLVED.
5. SCORE HAMS WITH KNIFE; SPREAD GLAZE EVENLY OVER EACH HAM.
6. BAKE 30 MINUTES OR UNTIL MEAT THERMOMETER REGISTERS 140 F.
7. LET STAND 20 MINUTES BEFORE SLICING.
NOTE: 1. IN STEP 1, RACKS MAY BE USED.
NOTE: 2. IF HAMS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
NOTE: 4. USE 2 CUPS GLAZE PER 10 LB HAM.
Recipe Number: L06900
SERVING SIZE: 2 SLICES (
1. SPLIT CASING; PEEL FROM HAM; PLACE HAM IN PANS.
2. INSERT MEAT THERMOMETER INTO CENTER OF HAM. DO NOT ADD WATER, DO NOT COVER.
3. BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 130 F. REMOVE FROM OVEN.
4. MIX JUICE, SUGAR, MUSTARD, CLOVES, NUTMEG AND GINER; BRING TO A BOIL. SIMMER GLAZE STIRRING CONSTANTLY, UNTIL SUGAR IS DISSOLVED.
5. SCORE HAMS WITH KNIFE; SPREAD GLAZE EVENLY OVER EACH HAM.
6. BAKE 30 MINUTES OR UNTIL MEAT THERMOMETER REGISTERS 140 F.
7. LET STAND 20 MINUTES BEFORE SLICING.
NOTE: 1. IN STEP 1, RACKS MAY BE USED.
NOTE: 2. IF HAMS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
NOTE: 4. USE 2 CUPS GLAZE PER 10 LB HAM.
Recipe Number: L06900
SERVING SIZE: 2 SLICES (