Graham-Crusted Baked Ham
Yield
10 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pound |
ham
cooked |
|
| 1 ⅓ | cups |
brown sugar
packed |
*
|
| ¾ | cup |
dijon mustard
|
|
| ¾ | cup |
graham cracker crumbs
|
*
|
| 1 | x |
cloves
optional |
*
|
| 1 | x |
kiwi fruit
figs, and grape clusters |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
ham
cooked |
|
| 315 | ml |
brown sugar
packed |
*
|
| 177 | ml |
dijon mustard
|
|
| 177 | ml |
graham cracker crumbs
|
*
|
| 1 | x |
cloves
optional |
*
|
| 1 | x |
kiwi fruit
figs, and grape clusters |
*
|
Directions
Bake ham on rack, uncovered.
Allow 30 minutes per pound for half ham or 25 minutes per pound for whole ham.
Ham should register 160 degrees when done.
About 1 hour before ham is done, cut diagonal gashes across fat side to form diamonds.
Combine brown sugar, mustard and crumbs.
Glaze ham with mixture, then stud with cloves.
Return to oven 45 minutes.
Increase heat to 425 degrees F and bake 15 minutes longer.
Serve hot or cold. Garnish with sliced kiwi, sliced figs and grape clusters.
