(connie28801 (Original Message))
Connie’s Café Baked Ham With Apricot Glaze
1 �?4 to 6 lb fully cooked ham (Canned hams are what we used)
1 & 1/2 Teaspoons of Onion Powder
1/2 Cup of Real Butter
1/2 Cup of Light Brown Sugar
1 �?Cup of Catsup
1 �?Jar of Apricot Preserves
2 �?Teaspoon of Yellow, Brown or Dijon Mustard
1 �?Large Sized Brown N Bag
1st remove ham from packaging and rinse off, set aside.
In a saucepan melt butter, onion powder and preserves; stir in brown sugar, catsup and mustard. Stir on medium heat for 5 mins or until everything is melted and well combined.
Place brown N Bag in a roaster pan and put ham inside pour glaze all over and close bag using the tie provided with the bag (Tip I don’t personally use these things they burn and you can’t get it to ya food to baste it so my suggestion is use a plain old trash bag tie or a peace of wire)
Bake at 350 degrees for 1 hour or until ham temperature has reached 140 degrees on a meat thermometer.
Remove from oven and allow to stand 30 mins before slicing. You can thicken the sauce with a little cornstarch and water if desired.
This ham came about as a funny fluke if you will, I hadn’t been married long when my best friend Regina called me asking about fixing a ham for Easter. My mother in law had just bought me a fancy better homes cookbook when I got married so I told Regina I’d call her back and looked up a ham recipe out of it and made some changes. I gave it to her as a gunny pig taste tester if you will and she called back after Easter and said Daddy Clyde loved it so much she had to bake another one the next day.
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