HOLIDAY EASTER HAM WITH ASSORTED GLAZES
With a sharp knife, score the top of the ham in a diamond or X pattern. Insert a clove into the center of each X. Place ham on a rack in a shallow roasting pan and insert meat thermometer into the thickest part, away from fat and bone. Bake, uncovered, in a slow oven (325 degrees F.) until thermometer registers 140 degrees F. Allow about 2 to 2 ½ hours for a 6 to 8-pound half ham and 3 hours for a 10 to 12-pound whole ham. Each of the following glazes should be spooned over the ham when the meat thermometer registers 125 degrees F. Whole cloves may be removed prior to spooning glaze over ham.
While ham is baking, prepare glaze of choice. About 30 minutes before the end of the baking time, remove ham from oven and spoon half of the glaze over the ham. Return ham to oven and continue to bake, uncovered, until meat thermometer registers 140 degrees F. (A cook-before-eating ham needs to be cooked until a meat thermometer registers 160 degrees F.) Transfer ham to heated platter and spoon remaining hot glaze over ham or pass in a sauceboat to accompany each serving. Garnish ham as desired. May accompany with Old-Fashioned Raisin Sauce and/or Cherry Peach Chutney, if desired.
Mustardy Pineapple Brown Sugar Glaze
In a medium heavy saucepan, blend a small amount of reserved juice into the corn starch to form a smooth paste. Add seasonings and remaining juice, mixing well. Cook over moderate heat, stirring constantly, until thickened and bubbly hot. Stir in fruit and nuts, if desired. recipe continues on next page
Cranberry or Other Berry Glaze: In a bowl, combine 1 (16-ounce) can whole cranberry sauce with 1 (6-ounce) can undiluted thawed frozen orange juice concentrate, mixing well. Or, combine 1 cup dried sweetened cranberries or dried cherries or blueberries or mixed berries with the orange juice concentrate; allow mixture to stand for at least 1 hour to plump fruit before spooning over ham.
Cinnamon Applesauce Glaze: In a small heavy saucepan, combine 1/3 cup miniature red cinnamon candies and 1 (16-ounce) can unsweetened applesauce. Simmer over low to moderate heat until candies are completely melted.
Maple Apricot Glaze
In a medium heavy saucepan, combine the first 6 ingredients, blending well. Simmer, stirring constantly, over moderate heat for 5 minutes. May garnish ham platter with maraschino cherries and/or apricot halves stuffed with cram cheese and sprinkle with nuts, if desired.
About 30 minutes before end of baking time, prepare sauce. In a small heavy saucepan, combine ham pan drippings, flour, and dry mustard, blending well. Gradually add pineapple juice or cider, blending well. Bring to a boil, stirring constantly over moderate heat. Add raisins, reduce heat, and simmer for 10 minutes. Remove from heat, cover, and set-aside until ready to serve. Just before serving, warm sauce over low heat. Stir in sherry just before serving. Pass sauce in a sauceboat to accompany ham.
about 2 cups
In a large heavy saucepan, combine peach(es) or nectarine(s) or pear(s) or apple(s), cherries, brown sugar, raisins, vinegar, and salt. Tie pickling spices, allspice, and cloves together in a cheesecloth bag; add to fruit mixture. Quickly bring mixture to a boil over high heat; reduce temperature to moderate and continue cooking, stirring constantly, for 20 minutes. Cool and refrigerate in an airtight container until ready to serve.