Glazed Ham
1 8-10 lb bone-in smoked ham 1 20-oz can sliced pineapple, in syrup 1 cup apricot preserves 1 teaspoon dried mustard 1/2 teaspoon ground allspice Whole cloves Maraschino Cherries *1 can 7-up
Preheat oven to 375* F. Remove rind from the ham. Place ham on a rack in an open roasting pan, fat side up. Insert meat thermometer with the bulb in the thickest part away from any fat or the bone. Roast the ham (in the oven) about 3 hours.
Drain the pineapple and reserve the juice. In a small saucepan, combine pineapple syrup, apricot preserves, mustard and allspice. Bring to a boil and boil, stirring constantly for 10 minutes. Remove the ham from the oven, but keep the oven hot. Stud the ham with cloves, pour the 7-up over the ham, then brush with glaze. Secure pineapple rings and cherries to the ham with wooden toothpicks. Brush again with glaze. Return ham to the oven and roast an additional 30 minutes or longer, until meat thermometer registers 160* F. (Figure about 25 minutes per pound total cooking time.) Brush with more glaze 15 minutes before done. After removing from the oven, let the ham stand 20 minutes before slicing.
*Editors Note* 7-Up removes excess salt from the ham leaving it much sweeter and more enjoyable.
|