Friday, April 15, 2011
For Friday, April 15th, 2011
Join in the chorus too,
And every gentle wind that blows
Send happiness to you.
When we plan our Easter holiday menu, we always start with ham. It is so convenient today to find the pre-sliced spiral cut hams in the market. Make your Easter Dinner Glased Ham a tradition for your family meal.
1 cup firmly-packed brown sugar
1/2 cup honey
Unsweetened slices fresh or canned pineapple rings
Preheat oven to 250 degrees F. or if pressed or time, 300 degrees F. Place the ham in a roasting pan. Score the fat on the ham making a diamond pattern.
In a small bowl, combine prepared mustard, brown sugar, and honey. Rub the ham all over with the mustard-honey sauce, pressing sauce into the cut marks. Stick a whole clove in the center of each diamond. Using toothpicks, secure slices of pineapple to the ham. Then in the center of each pineapple ring, secure maraschino cherries with toothpicks.
NOTE: If preparing half a ham, cover the cut end with heavy-duty aluminum foil, secured with toothpicks, to keep the meat from drying out.
Bake the ham, fat side up, from 2 to 4 hours depending on the size and weight of your ham or until internal temperature reads 140 °F. on a meat thermometer. Baste every 30 minutes with ginger ale.. Later in the cooking, baste with pan juices. When done, remove from oven and transfer to a carving board. Let the ham stand for 30 minutes before carving.
When slicing, cut away the rind and any excess fat. Then cut into slices, as thin as possible.
Add accumulated carving juices to the remaining sauce and serve separately. Arrange the meat on a warmed serving platter.
Makes 6 servings.
I've never tried using ginger ale before but it does sound good. Other wise I do usually use brown sugar, cloves and pineapple slices. DD and her hubby will be baking our ham this year and I'm looking forward to it.
A bit of love from someone near…