Another ham question..........?
Ok, so at which point do you put the pineapples and cherries on top of the ham AND which point do you apply the glaze?
- Anonymous1 decade agoBest Answer
During the last half hour or so of baking you glaze the ham. Add the cherries and sliced pineapple as garnish. See recipe:
Glazed Baked Ham
6 lbs. (6 to 8-pound) fully cooked bone-in ham
Whole cloves, if desired
¼ cup honey
½ teaspoon ground mustard (dry)
¼ teaspoon ground cloves
Heat oven to 325∫. Place ham, fat side up, on rack in shallow roasting
pan. Insert meat thermometer so tip is in thickest part of ham and does
not touch bone or rest in fat. Cover ham and bake 13 to 17 minutes per
pound or until thermometer reads 135∫: 6-pound ham, 1 hour 18 minutes to 1
hour 42 minutes; 7-pound ham, 1 hour 31 minutes to 2 hours; 8-pound ham, 1
hour 44 minutes to 2 hours 16 minutes.
About 20 minutes before ham is done, remove from oven. Pour drippings from
pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface
of ham. Insert clove in each diamond. Mix honey, mustard and cloves; brush
over ham. Bake uncovered 20 minutes.
Cover ham loosely with aluminum foil tent and let stand about 10 minutes
or until thermometer reads 140∫.
12 to 16 servings
Please note, if you should change this recipe it will no longer be an
approved Betty CrockerÆ Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty CrockerÆ
cookbooks. Because MasterCook and Betty CrockerÆ use different nutritional
analysis programs and different nutrient databases, variations in results
"For more great ideas visit my Web site at: www.bettycrocker.com"
"© General Mills, Inc. 1998."
Merry Main Dishes, Pork & Lamb
Start to finish: 10 Minutes
- boobookittyfck37Lv 41 decade ago
Glazed Ham with Pineapple
1 (7-8 lb) boneless ham
4 cups pineapple juice
fresh ginger (cut into about a 1-inch piece and sliced)
5 garlic cloves, coarsley chopped
15-20 whole cloves (use as many as you need)
1/4 cup Dijon mustard (Dijon mustard only for this!)
1 1/4 cups light brown sugar
10 pineapple rings
10 maraschino cherries
1In a saucepan combine the pineapple juice, ginger slices and garlic; bring to a boil, reduce heat to medium-low and simmer for 30 minutes (reducing the liquid to about 2 cups).
2Strain and reserve all liquid through a fine strainer.
3Set oven to 350 degrees F.
4Trim the thick rind with fat, but leave about 1/4-inch fat from the surface of the ham.
5With a very sharp knife, "score" a diamond pattern all over the ham, then insert the whole cloves at the crossed points of the diamonds.
6Set the ham in a shallow baking pan.
7Brush the mustard all over the top.
8Pat the sugar into the top of the mustard, pushing it in with a spoon or your hands.
9Starting at the butt end, and working towards the bone, decoratively arrange the pineapple rings securing with whole cherrries and toothpicks in the centers.
10Pour the reserved pineapple juice into the bottom of the pan and place in the oven.
11Bake for about 1-1/2 hours, basting about every 15-20 minutes (the cooking time might take longer depending on the weight of the ham).
12When ham is cooked, place it on a fancy serving platter and let it rest for 10-15 minutes.
13Carve into thin slices, preferably with an electric knife, beginning with the butt end.
14Serve warm with the sauce from the pan in a serving cup.
15Remove the pineapple slices and cherries as you slice the ham.
- farrierswife38Lv 41 decade ago
You put the pineapples and cherries on before you stick it in the oven. The glaze can go on all through the baking process.
- fllady61Lv 61 decade ago
i put my pineapple and cherries on before baking. mainly because you only bake it for about 40 min to an hour. especially if it says fully cooked.
I don't do the glaze.