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Archive for Wednesday, December 20, 2000

Honey-mustard glaze keeps juices in baked ham

December 20, 2000

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Glazed Baked Ham is one of the rich-looking holiday foods that can also be low-fat if you use this recipe from "Betty Crocker's Best Christmas Cookbook" (IDG Books, $21.95). It has only about 6 grams of fat per serving.

A bone-in ham is easier to carve if you let the roast stand for 10 minutes, to let the juices settle down. If you like the convenience of a presliced ham, ask your meat retailer to cut the ham, reassemble it and tie with cord. You can still use the same honey-mustard glaze.

Glazed Baked Ham is one of the rich-looking holiday foods that can
also be low-fat, when prepared with a recipe in "Betty Crocker's
Best Christmas Cookbook."

Glazed Baked Ham is one of the rich-looking holiday foods that can also be low-fat, when prepared with a recipe in "Betty Crocker's Best Christmas Cookbook."

Glazed Baked Ham

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(Preparation 10 minutes, baking time 13 to 17 minutes per pound)

6- to 8-pound fully cooked bone-in ham

Whole cloves

1/4 cup honey

1/2 teaspoon ground mustard, dry

1/4 teaspoon ground cloves

Preheat oven to 325° F.

Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover ham with aluminum foil and bake 13 to 17 minutes per pound or until thermometer reads 135° F; for 6-pound ham, 1 hour 18 minutes to 1 hour 42 minutes; for 7-pound ham, 1 hour 31 minutes to 2 hours; for 8-pound ham, 1 hour 44 minutes to 2 hours 16 minutes.

About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert cloves in each diamond. Mix honey, mustard and cloves; brush over ham. Bake uncovered 20 minutes.

Cover ham loosely with aluminum foil tent and let stand about 10 minutes or until thermometer reads 140° F.

Makes 12 to 16 servings.

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