November 2, 2009

RASPBERRY HOLIDAY HAM

RASPBERRY HOLIDAY HAM

1 (4-5 lb.) fully cooked boneless smoked ham
2 tbsp. lemon juice
1/3 c. seedless red raspberry jam
1/4 c. dry white wine
2 tsp. cornstarch
1 tbsp. butter

Score ham in diamond pattern, if desired. Place on rack in a shallow
roasting pan. Bake, uncovered, in 325 degree oven for 1 3/4 hours.
Meanwhile, in small saucepan, blend wine and lemon juice into
cornstarch. Add about half of the jam. Cook and stir until thickened
and bubbly. Stir in remaining jam and butter. Heat and stir until
butter is melted. Brush ham with raspberry glaze. Bake 10 minutes
more. Spoon remaining glaze over ham. Garnish with watercress, if
desired. Yield: 6-8 servings.

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