Fruited Glazed Ham Recipe
Fruited Glazed Ham is a wonderful seafood ham preparation that is perfect for parties. I served this dish to my guests last week and it was an immediate hit! Try this Fruited Glazed Ham recipe at your home.
Ingredients
1/3 cup packed light brown sugar
1/4 cup light corn syrup
2 tablespoons prepared mustard
10 pound ham, bone-in, cooked
Whole cloves
1 can (20 oz.) sliced pineapple, drained
8 to 10 maraschino cherries
Directions
In small glass bowl, combine sugar, syrup and mustard; set aside.
In 12x8-inch dish, place ham fat-side down on microwave roasting rack.
Shield ham by wrapping a 3-inch wide strip of foil around large end of ham.
Secure foil to ham with wooden toothpicks.
Fold 1 1/2-inches over cut surface.
For shank ham halves, shield shank bone by cupping it with foil.
Cook, covered with wax paper, at MEDIUM-LOW 30 minutes.
Remove skin from ham and score fat.
Place fat-side up on rack set in 12x8-inch dish.
Reshield ham as directed above.
Cook at MEDIUM-LOW 30 minutes; set aside.
Cook glaze at MEDIUM, 3 minutes or until sugar is dissolved and mixture boils; stir once.
Brush ham with glaze; reshield.
TO COOK BY TEMPERATURE: Insert probe into center of ham, not touching bone, fat or foil.
Set Programmable Temp at MEDIUM-LOW 100°F and LOW 120°F.
When temperature in display window reaches 100°F, remove foil.
Drain liquid from dish.
Arrange cloves and fruit on ham.
Brush ham and fruit with glaze.
Continue cooking.
TO COOK BY TIME: Cook at MEDIUM-LOW for 10 minutes.
Remove foil.
Drain liquid from dish.
Arrange cloves and fruit on ham.
Brush ham and fruit with glaze.
Continue cooking an additional 15 to 20 minutes, or until ham registers 120°F when tested with a conventional meat thermometer.
(Remove ham from oven before reading thermometer.)
In 12x8-inch dish, place ham fat-side down on microwave roasting rack.
Shield ham by wrapping a 3-inch wide strip of foil around large end of ham.
Secure foil to ham with wooden toothpicks.
Fold 1 1/2-inches over cut surface.
For shank ham halves, shield shank bone by cupping it with foil.
Cook, covered with wax paper, at MEDIUM-LOW 30 minutes.
Remove skin from ham and score fat.
Place fat-side up on rack set in 12x8-inch dish.
Reshield ham as directed above.
Cook at MEDIUM-LOW 30 minutes; set aside.
Cook glaze at MEDIUM, 3 minutes or until sugar is dissolved and mixture boils; stir once.
Brush ham with glaze; reshield.
TO COOK BY TEMPERATURE: Insert probe into center of ham, not touching bone, fat or foil.
Set Programmable Temp at MEDIUM-LOW 100°F and LOW 120°F.
When temperature in display window reaches 100°F, remove foil.
Drain liquid from dish.
Arrange cloves and fruit on ham.
Brush ham and fruit with glaze.
Continue cooking.
TO COOK BY TIME: Cook at MEDIUM-LOW for 10 minutes.
Remove foil.
Drain liquid from dish.
Arrange cloves and fruit on ham.
Brush ham and fruit with glaze.
Continue cooking an additional 15 to 20 minutes, or until ham registers 120°F when tested with a conventional meat thermometer.
(Remove ham from oven before reading thermometer.)
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