Baked Glazed Ham
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
paprika
|
|
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
|
*
|
| 6-7 | pounds |
smoked ham shank
or butt portion, bone-in, fully cooked |
* |
| Glaze | |||
| ¼ | cup |
peach preserves
or plum preserves |
* |
| 2 | tablespoons |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | ml |
sugar
|
|
| 15 | ml |
chili powder
|
|
| 15 | ml |
paprika
|
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
|
*
|
|
smoked ham shank
or butt portion, bone-in, fully cooked |
* | ||
| Glaze | |||
| 59 | ml |
peach preserves
or plum preserves |
* |
| 30 | ml |
orange juice
|
|
Directions
Heat oven to 375℉ (190℃).
Combine sugar, chili powder, paprika, cumin, cinnamon and cloves in small bowl.
Score top and sides of ham with knife in a crisscross pattern.
Sprinkle with spice mixture.
Place ham in a 17x11-inch roasting pan.
Bake 1½ to 2 hours until instant-read thermometer in center registers 140.
(After 1 hour, cover ham loosely with foil to prevent over- browning).
Combine preserves and orange juice in small cup.
Uncover ham; brush with preserves.
Bake 5 minutes more.
Let stand 15 minutes.
