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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Glazed Ham Recipe

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This recipe for Glazed Ham is from Abernathy Campbell Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Traditional:
ham (shank, not picnic, and read the label. You don’t want the ham shot full of chemicals. Water added is fine.)
mustard (not dried but French’s or Dijon)
dark brown sugar
cheap gingersnaps
whole cloves
pineapple slices
cherries

Easy:
center cut ham slices around 2+ inches thick
orange marmalade
pineapple slices
cherries
Directions:
Directions:
Traditional:
Take the ham out of the plastic wrap and rinse it off then pat it dry. Score the outside skin of the ham into 1½" checkerboard and push whole cloves in each intersection. Take it out and let it rest for 30 minutes. Place it on a clean pan lined with aluminum foil. Brush with a good coat of mustard all over. Sprinkle then press the dark brown sugar into the mustard and rub until the outside has a good thick coat. Put the gingersnaps in a food processor and chop until the consistency of corn meal (Mama used a brown paper bag and a rolling pin). Sprinkle then press the gingersnaps over the mustard rub. Raise the heat in the oven to 350º and return to the oven. Bake for 30 minutes until the rub sets and gets crusty. Take the ham out and decorate with the pineapple slices and cherries. Return to the oven for another 15 minutes to brown. Take the ham out and let it rest for 30 minutes before slicing.

Easy:
Place the ham uncovered on a rack in an oven pan and bake it for ¾ hour at 300º. Take the ham out and turn the oven up to 350º. Pour the marmalade all over the ham and decorate with the pineapple slices and cherries. Return to the oven for another 30 minutes to brown. Serve hot.
Personal Notes:
Personal Notes:
There are two recipes for glazed ham. One for Mama’s traditional Easter glazed ham with cloves, and one for Mama’s easy glazed ham that was much, MUCH easier.

 

 

 

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