Jelly-Glazed Ham
Yield
20 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
ham
cooked, boneless |
|
| 1 ½ | cups |
grape jelly
|
* |
| ½ | teaspoon |
dry mustard
|
|
| 1 | tablespoon |
horseradish
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
ham
cooked, boneless |
|
| 355 | ml |
grape jelly
|
* |
| 2.5 | ml |
dry mustard
|
|
| 15 | ml |
horseradish
|
|
Directions
Heat ham as directed on label or at 325℉ (160℃) 1½ hours.
Remove from oven and score, cutting diagonal lines ½-inch deep and 1-inch apart.
Cut across lines to form diamond shapes.
Combine jelly, mustard and horseradish.
Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking.
Increase temperature to 425 degrees F and bake until ham is browned and glazed, about 30 to 45 minutes.
(C) 1992 The Los Angeles Times
