April 11, 2010


3-4 lb. boneless honey-cured ham
3/8 c. (6 tbsp.) grendadine
1/2 c. cider vinegar
1 scant tsp. prepared mustard
Score the ham diagonally to create a 1 inch diamond pattern. Stud each intersection with a clove. Bake the ham for the recommended time (15-20 minutes per pound, depending on the type of ham). Thirty-five minutes before the end of the baking time, mix the grenadine and vinegar; heat them. Stir in the mustard. Spread the warm glaze over the ham 30 minutes before the end of the baking time. Baste the ham with glaze several times during the last 30 minutes of baking (warm up the glaze as necessary). Yield 8-12 servings.

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