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Ham- Baked Ham with Red Current Sauce Recipe

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This recipe for Ham- Baked Ham with Red Current Sauce, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Hicks


1 ham with bone
1 c packed brown sugar
2 t dry mustard
Whole cloves

Red current sauce:
2 c red currant jelly
1/2 c orange juice
1/2 c lemon juice
1/2 c pineapple juice
4 T honey
2 T cornstarch

Remove skin from ham; score the surface with shallow diagonal cuts, making a diamond pattern. Mix brown sugar and mustard together; rub into ham. Insert a whole clove in center of each diamond. Please ham in a large roaster with a baking rack. Bake uncovered, at 325 degrees, for 20-22 minutes per pound. Remove to serving platter until ready to carve.

To make red currant sauce, combine jelly, orange juice, lemon juice, pineapple juice, honey, and cornstarch in a medium saucepan. Cook over medium heat until thickened, stirring often. Serve over the sliced ham. Make 3 1/2 cups sauce.




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