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Category: |
Category: |
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Ham |
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Ingredients: |
Ingredients: 1/2 Ham, select one that is pink with a good layer of white fat around the perimeter.
Cold Water
3 or 4 slices canned Pineapple
Whole Cloves
1 cup Brown Sugar, packed
2 tsp. Prepared Brown Mustard, preferably Guldens
1 or more tsp. Pineapple Juice
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Directions: |
Directions:Choose a ham with a good layer of fat. Put ham into a four-quart pot. Cover it with cold water. Bring to a boil and simmer for one hour. Remove ham from pot and reserve broth. Broth will keep well in refrigerator for several days or it can be frozen for later use. Remove a thin layer of the outer brown layer of fat and return it to the broth. Should you decide to cook a whole ham instead, a huge pot will be needed and the cooking time will be increased to one and one half hours. Also, the glaze recipe will need to be doubled.
Preheat oven to 350 degrees. Score the remaining fat into diamond shapes. Place the pineapple slices in an attractive pattern on top of the ham. Secure with toothpicks. Place a whole clove in each diamond shape remaining and in the opening of the pineapple slices, as well as several in the pineapple slices. |
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Baked Ham Glaze |
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Ingredients: |
Ingredients:
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Directions: |
Directions:Combine brown sugar, mustard and pineapple juice to make a thick paste. Spread over the ham, covering the pineapple slices and the clove-encrusted ham fat. Place ham in a roasting pan covered with thick aluminum foil for easy clean up afterward. Bake for 25 to 30 minutes basting occasionally with the melted sugar. When the sugar is melted and shiny the ham is done. Good served hot or cold. If you bake a whole ham, double the glaze ingredients, bake about 40 minutes, basting every ten minutes. |
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Mother’s Raisin Sauce for Ham |
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Ingredients: |
Ingredients: 1/2 cup Golden Raisins with water to cover
1/2 cup Guava or Current Jelly
1 tsp. grated Orange Rind
1/2 cup Orange Juice
1 tsp. Prepared Brown Mustard (I prefer Gulden’s)
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Directions: |
Directions:Simmer the raisins in water to cover for 5 minutes. Drain. Reserve raisins and water. Add balance of ingredients to raisins. Cook, stirring constantly until clear and thickened. Serve hot with baked ham or with smoked beef tongue. If sauce needs reheating, add a little of the raisin water to thin and smooth. Discard balance of raisin water. |
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Jessie Wetzel's Raisin Sauce for Ham |
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Ingredients: |
Ingredients: 1/2 cup Golden Raisins with water to cover
1/2 cup Guava or Currant Jelly
1 tsp. Orange Zest
1/2 cup Orange Juice
1 tsp. Prepared Brown Mustard (Gulden’s preferred)
Salt to taste
Granulated Flour
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Directions: |
Directions:Simmer the raisins in water to cover for 5 minutes. Drain. Reserve water and raisins. Add 2 tsp flour to 3 tbs of the drained raisin water. Stir to dissolve. Add to balance of the water and stir. Add balance of ingredients to the pot, including raisins, and stir over low heat to make a thickened sauce. Cook, stirring constantly, until clear and thickened. If it is not thick enough, add a little granulated flour to a few tablespoons of water and add to the sauce. Stir over medium heat until smooth and thickened. Serve hot with baked ham or when reheating ham slices. Also good with smoked beef tongue. If the sauce needs reheating, add a little water to smooth it. Sauce can be doubled or tripled. |
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Personal
Notes: |
Personal
Notes: In the spring when lamb was available, that was what we had for dinner, every Sunday. In the warm months of summer, baked ham and boiled beef tongue were often on the Sunday menu. The ham was delicious and so easy to prepare. Everyone loved it and the water in which it was boiled could be used to make a good hearty split pea soup, as well as be the basis for baked beans and bean soup. A worthwhile bonus indeed.
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This recipe for MOTHER’S ENGLISH BAKED HAM is from