Prep time: 20 minTotal time: 2 hr 20 min
Makes: 24 Servings
1 C. firmly packed dark brown sugar
1/2 C. maple-flavored or pancake syrup
1/4 C. Grey Poupon Dijon mustard
1 whole fully cooked boneless ham (5 lb.)
whole cloves
12 maraschino cherries, halved
1 Tbsp. cornstarch
1 can (20-oz) crushed pineapple in juice, undrained
Preheat oven to 350. Mix sugar, syrup & mustard until well blended; set aside. Score ham; insert cloves as desired. Arrange cherries, cut-side down, on cloves. Place ham on rack in shallow baking pan.
Bake 2 hrs or until ham reaches internal temp of 140, brushing occasionally with 1/2 C of the syrup mixture after 1-1/2 hrs.
Mix remaining syrup mixture with cornstarch & pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil & thickens, stirring constantly. Serve with the sliced ham.
(If ham begins to brown too quickly, cover loosely with foil.)
2 comments:
Now this looks like a great glaze. Jenny and I have been looking for one as she is doing the ham this year and thanks to your recipe blog, I think we have one. Thanks for sharing and your blog is wownderful. Keep those Heiner recipes coming! XOXO
I'm so excited to make this!! Thanks for posting it!
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