More Ham Recipes

So, you've decided on having ham for Christmas dinner this year but you don't want to stick with a plain baked ham? Glazing or spicing up your ham can add just the right festive touch!



Country Baked Ham



1 8 lb. ham

3 quarts sweet cider

2 cups maple sugar(or brown sugar)

2 teaspoons dry mustard

1 teaspoon powdered cloves

1 1/2 cup water

2 cups raisins



Simmer ham in cider for 2 hours; drain. Cover with paste made

from sugar, mustard, cloves and water. Place in baking dish.

Pour cider over ham. Add raisins to pan bottom. Bake for

2 1/2 hours at 325* basting frequently.













Glazed Baked Ham



1 12 lb. ham

1 cup firmly packed brown sugar

1 tablespoon mustard

1/4 cup pineapple juice

6 slices fresh or canned pineapple

6 maraschino cherries



Place ham, fat side up on rack in open roasting pan. Bake in

350* oven for 3 to 3 1/2 hours. Combine sugar, mustard and

pineapple juice. Remove ham from oven 45 minutes prior to

completed baking time. Pour off excess fat. Spread 1/3 of the

glaze on fat side. Arrange pineapple slices and cherries on

the glaze, pressing firmly. Return to oven and baste with

remaining glaze at 15 minute intervals.





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Crusty Pineapple Ham



1- 3 lb. canned ham

1 tsp. dry mustard

1/4 tsp. ground cloves

1 flat can pineapple slices

1 can refrigerated flaky biscuits



Remove ham from can and remove jelly. Place in a shallow roasting

pan. Mix mustard and cloves with juice drained from pineapple

slices; spoon over ham. Roast in preheated 350 F oven for 40

minutes, spooning pan juices over ham every 10 minutes. Remove

from oven, top with halved pineapple slices. Open biscuits and

separate. Place on pineapple in overlapping rows. Raise oven

temperature to 400 F and bake another 20 minutes or until rolls

are richly browned. Cut into slices to serve





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Ham With Spiced Fruits



Adapted from Betty Crocker's Cookbook



2 bananas cut into fourths

1 8 oz can sliced peaches

1 8 oz can sliced pears

12 maraschino cherries, halved

1/4 teaspoon pumpkin pie spice

1 1/2 lb fully cooked boneless smoked ham

1 23 oz can sweet potatoes, drained and halved

1 cup firmly packed brown sugar

1 teaspoon dry mustard



Mix the bananas, peaches and pears (both with syrup), cherries

and pmpkin pie spice. Remove 1/2 cup syrup from the fruit mixture

and reserve. Refrigerate fruit mixture. Place the ham in an ungreased baking dish. Arrange sweet potatoes around the ham. Mix brown sugar, reserved fruit syrup and the mustard and pour over ham and poatoes. Cook uncovered in 350* oven for 30 minutes - occasionally spooning the sauce onto the ham and potatoes.



Drain fruit mixture and arrange around and on top of ham. Cook

uncovered an additonal 15 minutes.