1 (5 lb) fully cooked boneless ham
1/2 cup brown or stone-ground mustard
1 jar (18-oz) sugar-free or low-sugar orange marmalade
2 tbsp dry mustard
1 garlic clove, minced
1/2 tsp ground ginger
Preheat oven to 350 degrees.
Place the ham, fat side up, on a meat rack in a baking pan; score fat.
In a bowl combine the brown or ground mustard, marmalade, dry mustard, garlic, and ginger until mixture is well blended. Divide mixture in half and set one of the halves aside. Brush the ham with the remaining half.
Bake ham at 350 degrees for 2 hours or until a meat thermometer reads 140 degrees; brush with the remaining glaze mixture every 15 minutes.
Remove ham from oven and allow to stand for 10 minutes before slicing. Serve with the remaining sauce, if desired.
1 jar (18-oz) sugar-free or low-sugar orange marmalade
2 tbsp dry mustard
1 garlic clove, minced
1/2 tsp ground ginger
Preheat oven to 350 degrees.
Place the ham, fat side up, on a meat rack in a baking pan; score fat.
In a bowl combine the brown or ground mustard, marmalade, dry mustard, garlic, and ginger until mixture is well blended. Divide mixture in half and set one of the halves aside. Brush the ham with the remaining half.
Bake ham at 350 degrees for 2 hours or until a meat thermometer reads 140 degrees; brush with the remaining glaze mixture every 15 minutes.
Remove ham from oven and allow to stand for 10 minutes before slicing. Serve with the remaining sauce, if desired.
Yield: 12 servings
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