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Holiday Recipes for Hams, Glazes and Sauces Oh So Good

There are nine great recipes for ham and OH SO MANY ways to make that perfect sauce or glaze listed below.

( 1 ) BAKED COUNTRY HAM WITH SPICY MUSTARD GLAZE:
1 fully cooked boneless ham (5 lbs.)
1 (18 oz.) jar Kraft orange marmalade
1/2 c. stone ground mustard
2 tbsp. dry mustard
1 garlic clove, minced
1/2 tsp. ground ginger

Heat oven to 350 degrees. Place meat fat side up on rack in baking pan; score ham. Mix remaining ingredients until well blended. Set aside half of marmalade mixture. Brush ham with remaining marmalade mixture. Roast 2 hours or until meat thermometer registers 140 degrees, brushing with marmalade mixture every 15 minutes. (Temperature will rise 5 to 10 degrees F. during standing.) Let stand 10 minutes. Serve with reserved marmalade mixture. Makes 10 to 12 servings.
( 2 ) HAM BAKED IN CIDER:
1 half ham (5 - 6 lb.), fully cooked
2 qt. apple cider or juice
1 c. brown sugar
2 tsp. dry mustard
1 tsp. ground cinnamon
Cloves

Soak ham overnight in cider in large pan in refrigerator, skin side down. Remove ham from pan and drain cider into medium sauce pan. Place ham on rack in roasting pan and bake at 350 degrees for about 2 hours (20 minutes per pound). Baste occasionally with cider. Remove ham from oven and strip off skin, if necessary. Score ham. Mix brown sugar, mustard and cinnamon and spread over ham. Stud ham with cloves. Return to oven and continue to bake 30 minutes at 350 degrees, basting occasionally with cider. Let set 20 minutes before carving. Serve with Raisin Sauce.

RAISIN SAUCE:
2 c. cider, from ham
1/2 c. currants
1/4 tsp. cloves
1 tsp. cornstarch mixed with 1 tbsp. cider

Simmer cider, currants and cloves in small sauce pan about 10 minutes. Stir in cornstarch mixture and simmer, stirring until sauce thickens slightly, about 3 to 5 minutes.
( 3 ) BAKED HOLIDAY HAM:
7 to 10 lb. smoked ham
Apricot-Mustard Glaze

Cook ham. Spread glaze over ham 20 minutes before end of cooking time.

APRICOT-MUSTARD GLAZE:
1 (16 oz.) can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice

Drain apricots, reserving syrup, and puree fruit in blender or put through food mill. Mix sugar and mustard; combine with apricots, 1/4 cup apricot syrup and lemon juice in small saucepan. Cook over moderate heat for 8 to 10 minutes (to honey consistency), stirring occasionally.
( 4 ) BAKED HOLIDAY HAM:
7 to 10 lb. smoked ham
Apricot-Mustard Glaze

Cook ham. Spread glaze over ham 20 minutes before end of cooking time.

APRICOT-MUSTARD GLAZE:
1 (16 oz.) can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice

Drain apricots, reserving syrup, and puree fruit in blender or put through food mill. Mix sugar and mustard; combine with apricots, 1/4 cup apricot syrup and lemon juice in small saucepan. Cook over moderate heat for 8 to 10 minutes (to honey consistency), stirring occasionally.
( 5 ) BAKED HAM:
1/2 ham (5-6 lb.)
1 c. brown sugar
1 1/2 c. coca cola
1 c. crushed pineapple (optional)

Wash ham thoroughly. Rub fat side with brown sugar. Pour coca cola over ham. Pour crushed pineapple over ham. Bake at 450 degrees for 3 hours. Makes 6 servings.
( 6 ) BAKED HAM-ORANGE RAISIN SAUCE:
1 ham
1 c. sugar
1/2 tsp. salt
2 tbsp. flour
2 lg. oranges (remove seeds)
2 tbsp. flour
3 tbsp. brown vinegar
3 tbsp. cinnamon
1 c. raisins
2 tbsp. butter

Bake your ham. The sauce for the ham is made by putting 2 cups of water in a saucepan, 1 cup of sugar, 1/2 teaspoon of salt and 2 tablespoons of flour; stir constantly until mixture boils and becomes clear. Grate oranges and use the grated rinds along with orange juice; add to saucepan. Add butter, brown vinegar, cinnamon and raisins. Boil 20 minutes. This sauce should be put over thick sliced ham. Note: Great for the Holidays!

There is so many ways to prepare that great tasting ham! For a holiday treat or all year long.

For your favorite sauces or glazes, we have 20 selections below. You just can't go wrong!

( 6 ) HONEY PINEAPPLE BAKED HAM:
1 (10-12 lb.) cured ham
1 c. pineapple juice
2 tbsp. lemon juice
1 c. honey
1 tbsp. whole cloves
5 pineapple slices

Wipe ham with damp cloth. Place ham in uncovered shallow roasting pan, fat side up. Then bake in a 325 degree oven, allowing about 20 minutes per pound of ham. About 45 minutes before ham has finished baking, remove from oven. Skin, score fat, and dot with whole cloves. Combine pineapple juice, lemon juice, and honey. Heat to the boiling point. Remove from heat immediately and pour over the ham. Return ham to oven and bake approximately 45 minutes or until interior temperature is 170 degrees. To serve: Garnish with sauteed pineapple slices and fresh mint.
( 7 ) BAKED HAM WITH HONEY GLAZE:
10 to 12 lb. fully cooked bone in ham
Whole cloves
1/2 c. honey
1/2 c. brown sugar
1 tsp. dry mustard
1 tbsp. orange juice

Preheat oven to 325 degrees. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours. With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove. Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving. Makes 18 to 20 servings.
( 8 ) KAHLUA BAKED HAM:
10 lb. precooked ham
3/4 c. brown sugar
1/2 c. kahlua
3 tbsp. kahlua
2 tbsp. dry mustard
Whole cloves

Place ham with rind on rack in roasting pan, fat side up. Roast at 300 degrees, 18 minutes per pound. During last hour, trim rind, scorefat (criss cross) and stud with cloves. Sprinkle top with brown sugar, then 3 tablespoons kahlua. Pour 1/2 cup kahlua and mixed mustard into pan. Baste frequently with pan syrup.
( 9 ) RASPBERRY HOLIDAY HAM:
1 (4-5 lb.) fully cooked boneless smoked ham
2 tbsp. lemon juice
1/3 c. seedless red raspberry jam
1/4 c. dry white wine
2 tsp. cornstarch
1 tbsp. butter

Score ham in diamond pattern, if desired. Place on rack in a shallow roasting pan. Bake, uncovered, in 325 degree oven for 1 3/4 hours. Meanwhile, in small saucepan, blend wine and lemon juice into cornstarch. Add about half of the jam. Cook and stir until thickened and bubbly. Stir in remaining jam and butter. Heat and stir until butter is melted. Brush ham with raspberry glaze. Bake 10 minutes more. Spoon remaining glaze over ham. Garnish with watercress, if desired. Yield: 6-8 servings.
( 1 ) HAM SAUCE:
1 c. crushed pineapple, undrained
1/4 c. brown sugar
2 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. grated lemon rind
1/2 tsp. red food coloring
1/8 tsp. salt
1 c. canned, drained, pitted red sour
cherries (save juice)
2 tbsp. corn starch
1/2 c. cherry juice

Into a saucepan mix together pineapple, sugar, butter, lemon juice, lemon rind, food coloring and salt. Heat slowly. In small bowl mix 1/2 cup canned cherry juice and corn starch, stir until smooth. Add to the fruit mixture. Stir constantly until sauce thickens. Lower heat and simmer 3 to 4 minutes. Serve hot over baked ham or broiled ham slices. Makes about 2 1/2 cups sauce. 
( 2 ) RAISIN SAUCE FOR HAM:
1 1/2 c. raisins
2 tsp. prepared mustard
1/2 tsp. salt
1 tbsp. (or more) vinegar
2 tbsp. cornstarch

Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and vinegar. Dissolve cornstarch in small amount of cold water; add to sugar mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.
( 3 ) HOLIDAY HAM SAUCE:
1/2 c. raisins
1/2 c. water
1/4 c. currant jelly
1/2 c. orange juice
1/4 c. brown sugar
1 tbsp. cornstarch
1/8 tsp. allspice

In medium size glass bowl, combine raisins, water, jelly and orange juice. Heat in microwave on high power for 3 minutes, stirring after 1 1/2 minutes of cooking. In a separate bowl, combine sugar, cornstarch and allspice. Stir above blend into raisin mixture. Cook in microwave on high power for 2-2 1/2 minutes until thickened, stirring every 30 seconds. Serve over ham, pork chops or duck. Makes 1 1/2 cups.
( 4 ) APPLE GLAZE FOR HAM:
1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves

Soak apricots in cider for 1 hour. After ham has cooked 1-1 1/2 hours, remove from oven. Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per pound.
( 5 ) MUSTARD SAUCE FOR HAM:
1 (10 oz.) can pineapple tidbits, drained and juice reserved
2 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. salt
2 tbsp. mustard
12 maraschino cherries, sliced

Combine reserved juice and enough water to make 1 cup. Combine sugar, cornstarch and salt; stir into reserved juice mixture. Cook, stirring, until thick and clear. Add mustard, pineapple and cherries. Serve hot over ham. Yield: 20 servings.
( 6 ) HAM GLAZE:
1 c. guava jelly
2 tbsp. dark brown sugar
1 tbsp. mustard, dry
1/4 c. white wine
1/3 c. pineapple juice
1/4 c. catsup
1/4 tsp. cloves

Cook until sugar, jelly and mustard are dissolved.
( 7 ) SAUCE:
1 c. ham glaze
1 c. cherry pie filling
1/2 c. raisins

Cook together. Bake ham as directed on can or wrapper. Pour glaze on during the last 15-20 minutes of baking. Slice ham and arrange on platter. Pour hot sauce on ham and serve.
( 8 ) COKE OR PEPSI HAM GLAZE:
6 oz. Coke or Pepsi
2 tbsp. mustard
1 tsp. ground cloves
1/4 c. brown sugar

Mix together. Keep basting ham with glaze.
( 9 ) MAPLE GLAZE FOR HAM:
1/2 c. maple syrup
2 tbsp. mustard
1/2 c. apple juice

Spread part of glaze on ham before last 30 minutes of baking; then spread on rest of glaze in 2 or 3 applications (about every 10 minutes). Pour over ham, basting occasionally.
( 10 ) PINEAPPLE GLAZE FOR HAM:
1 (8 oz.) can crushed pineapple
1 c. firmly packed brown sugar
1 tbsp. prepared mustard
1 tsp. dry mustard
1 tbsp. lemon juice
Dash salt

Drain syrup from pineapple; set aside. Combine drained pineapple, brown sugar, mustards, lemon juice and salt in saucepan. Heat until sugar is dissolved, stirring constantly. Add as much reserved syrup as needed to make mixture of a good brushing consistency.
( 11 ) CRANBERRY HAM GLAZE:
1 (1 lb.) can whole cranberries
1 c. brown sugar
1/4 c. orange juice
1/2 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. allspice

Heat slowly until smooth and beating 15 minutes before ham is done (prepare ham according to package directions). Score ham with diamond shapes and glaze over ham during last 15 minute cooking period. Serve remaining glaze with ham.
( 12 ) APPLE JELLY HAM GLAZE:
10 oz. jar apple jelly
1 tbsp. mustard
1/3 c. pineapple juice
1 (16 oz.) can cherry pie filling

Mix jelly, mustard and juices over low heat until dissolved. Baste ham with 1/3 of sauce. Baste every 10 minutes. Heat cherries and add to remaining sauce for serving.
( 13 ) APRICOT HAM GLAZE:
1 lg. jar apricot baby food
Hot sweet mustard to taste
Salt
Pepper

Mix well. Good also on leg of lamb or pork roast.
( 14 ) BROWN SUGAR AND ORANGE JUICE HAM GLAZE:
1 sm. can frozen orange juice
1/2 can crushed pineapple
1/2 c.+ brown sugar
1/2 c.+ sugar
1/2 tsp. cloves

Mix well together all ingredients, simmer over low heat until the sugars have dissolved. Can use 1/2 cup of sugars, add more if needed. All depends on taste. Baste your favorite ham with this

As always, many of these you can substitute with your favorite flavors..

( 15 ) CRANBERRY GLAZE FOR HAM:
1/2 c. water
1 c. cranberries
1/2 tsp. ground cloves
1/4 c. jalapeno pepper jelly

Bring water to a boil in a saucepan. Add cranberries, cook until drop jells on cold plate, remove from heat. Stir in cloves.

OH THERE ALL SO GOOD!

( 16 ) ORANGE MARMALADE GLAZE FOR HAM:
1 tbsp. mustard
1 (10 oz.) orange marmalade
1/4 tsp. ginger
1/4 c. orange juice

Mix marmalade, mustard, ginger and about 30 minutes before ham is done, spoon 1/2 over ham. And with remaining sauce add orange and simmer for about 5 minutes and serve with ham as a sauce.
( 17 ) GINGERALE HAM GLAZE:
1 pt. cherry brandy
1 pkg. light brown sugar
1/2 sm. bottle maple syrup
1/2 sm. bottle ginger ale
1 tsp. or so ground cloves
2 tsp. pumpkin spices
1 heaping tsp. cinnamon
1 tsp. dry mustard
1 tsp. nutmeg

Melt gel off ham. Score after discarding gel. Does an 8-pound ham. Baste ham every 15-20 minutes.
( 18 ) BEER GLAZE FOR BAKED HAM:
1 c. brown sugar
3 tbsp. prepared mustard
1/2 c. beer

Mix together brown sugar and mustard, stir to a paste. Gradually add beer, stirring until blended. Brush part of mixture over ham. Continue baking, brushing frequently with remaining mixture.
( 19 ) APRICOT-MUSTARD GLAZE:
1 (16 oz.) can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice

Drain apricots, reserving syrup, and puree fruit in blender or put through food mill. Mix sugar and mustard; combine with apricots, 1/4 cup apricot syrup and lemon juice in small saucepan. Cook over moderate heat for 8 to 10 minutes (to honey consistency), stirring occasionally.
( 20 ) SWEET SOUR HAM GLAZE:
1/2 c. chili sauce
1/2 c. catsup
1/2 c. brown sugar
1/2 c. crushed pineapple
1 tsp. flour
1/2 c. raisins
1/2 c. blanched almonds
1 qt. water

Combine all ingredients in order listed in 2 quart pan. Cook slowly for 1 hour. Serve over cooked ham slices.