Mustard Glazed Ham Is An Option For Turkey
Growing up in a large family mom always cooked both turkey
and a glazed ham for special occasions. I always skip the turkey and
went straight for the delicious ham.
Mom always made extra glazed so you could pour it onto
your potatoes, brussel sprouts and carrots.
Mom always made an extra large ham so there were lots left over
to make sliced ham sandwiches.
She would also ground some ham with the meat grinder and add salad dressing to the ham and make sandwiches with it.
Her favorite thing she liked to do with the leftover ham and ham bone was to make split pea soup with it, the soup was so delicious I could eat it every day.
Try this recipe and enjoy your time cooking and eating.
Mustard Glazed Ham
1- fully cooked ham 2kg (5lbs)
1/4 cup honey
1/4 cup brown sugar
1 tsp prepared mustard
4 pineapple rings and 4 red maraschino cherries
(Depending on the size of your ham you may want to use more or less)
Place ham in a shallow roasting pan. Score your ham lightly (just to break the skin ) with a knife like a tic tac toe game.
Bake uncovered at 160c or 325f for 15min per lb
About 20 min before ham is done in a small saucepan heat honey, brown sugar and mustard to a boiling point,
reduce heat and simmer for 2 min.
Brush glaze on ham with a brush. Then arrange your pineapple rings one at a time on top of your ham,
use a toothpick to hold your pineapple rings in place.
Place your red maraschino cherries inside the pineapple rings and return to oven for another 15 min or longer.
When glazing the ham be careful not splash your self with the hot glaze.