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This recipe for BAKED SMOKED HAM JUBILEE, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Warren Cox
Added: Tuesday, July 28, 2009


5 to 7 lb Smoked half Ham
1 (21 oz) can Cherry Pie Filling
½ c Cherry Wine
1 TSR Orange Rind, grated
optional - ¼ c Brandy

Place ham, fat side up, on rack in open roasting pan.
Insert roast meat thermometer so bulb is centered
in thickest part, not on bone or fat.
Do not add water.
Do not cover.

Roast at 325° until thermometer reads 140° F for
“fully cooked” half ham (18-24 min per lb.).
For “fully-cooked whole ham allow 15-18 min. per
pound for heating.

After starting to bake ham - [Combine cherry pie filling, wine and orange rind, and cook slowly;
stirring only occasionally, for 10 to 15 minutes.]

Brush ham with Cherries Jubilee Sauce
30 min. before end of baking time.

When ready to serve, place ham on platter; and then,
spoon remaining hot Cherry Sauce over ham.

Heat brandy until it starts to simmer and
immediately pour over sauce-covered ham, and ignite.

Personal Notes:
Personal Notes:
He used to make this for family reunions




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