Buffet Glazed Ham Recipe

Buffet Glazed Ham
submitted by bahuja2001 at ifood.tv


MethodMain Ingredient


 Canned boneless ham1 (Ready To Eat)
For currant glaze
 Currant jelly1 Cup (16 tbs)
 Lemon juice2 Tablespoon
 Pumpkin pie spice1⁄2 Teaspoon
For della robbia crown
 Marzipan1 Cup (16 tbs)
 Pecan halves1⁄2 Cup (8 tbs)


1. Ask your meatman to slice the ham into 1/4-inch-thick slices, then return it to its original shape, and tie it securely with string. (Or you can slice the ham yourself, with a sharp carving knife, a day ahead.) Place ham in a large, shallow, baking pan.
2. Bake in slow oven (325°) for 1 1/2 hours.
3. While ham bakes, prepare currant glaze: Combine jelly, lemon juice and pumpkin-pie spice in a small saucepan. Heat, stirring constantly, just until well blended.
4. Spread part of glaze over top of ham. Continue baking, basting with more glaze, 30 minutes longer, or until ham is richly glazed.
5. Place ham on a heated serving platter; cut away strings. Garnish top of ham with a Delia Robbia Crown of Marzipan Fruits and pecan halves, then circle with watercress.