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Baked Ham Recipe

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This recipe for Baked Ham, by , is from Genealogy 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!

Contributor:  
Contributor:  
Kathleen Hooper

Category:
Category:

Ingredients:  
Ingredients:  
1 smoked ham
Glaze
Whole cloves

Directions:
Directions:
Have ham warmed to room temperature and bake according to directions given by packer or as follows: Wipe ham with clean cloth, wrap loosely in one of the papers wrapped around ham or in clean wrapping paper and place fat side up on rack of shallow pan. Do not cover pan or add water. For baking allow 15 min per pound for hams 12 lbs or over; allow 18 min per pound for hams under 12 lbs; allow 22 minutes per pound for half hams or bake to an internal temperature of 150 being sure bulb of thermometer is inserted into center of thickest part of meat and does not touch bone. Bake in slow oven (300) until within 45 minutes of total baking time. Remove paper and rind from ham, make a series of shallow cuts across fat to cut into squares or diamonds, spread with desired glaze and insert 1 clove into each square of fat. Bake uncovered in 325 oven for remaining 45 minutes.

Glazes
One cup brown sugar, juice and grated rind of 1 orange.
One cup brown or white sugar and 1/2 c maraschino cherry juice, cider, or sweet pickle juice from pickled fruit.
One cup honey.
One cup brown sugar, 1 tbs mustard.
One cup pureed apricots, rhubarb, or applesauce.
One glass currant jelly, melted.
Use maraschino cherries and mint cherries fastened with pieces of toothpicks instead of cloves.
Three-fourths cup pineapple juice, 3/4 cup strained honey, and 1/2 tsp mustard cooked until thick.
One-half cup maple syrup, 1/2 cup cider or apple juice, and 2 tbs mustard.
One-half cup orange marmalade.
Cook 1/2 lb fresh cranberries with 1 cup maple syrup until skin pops open. Press mixture through sieve and spread over ham.
Instead of using cloves, make a flour on top of glaze, using pineapple rings and apricot halves.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
Varies
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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