Ham with Pineapple Glaze
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
pounds |
ham -- rump half |
|
8 |
ounces |
crushed pineapple in juice |
|
2 |
tablespoons |
Dijon mustard |
|
1/4 |
cup |
sherry |
|
1 |
cup |
brown sugar -- packed |
|
1 |
teaspoon |
ground cloves |
| Put ham in a large pan with a rack. Put meat thermometer into ham avoiding the bone. |
| Place in a 350°F oven for an hour. |
| While ham is baking put remaining ingredients into a saucepan. Heat until boiling. Reduce heat and cook until syrupy. |
| Remove ham from oven and score through the fat. Baste ham with pineapple sauce. |
| Put oven back into oven basting with glaze every ten minutes. Cook until ham reaches an internal temperature of 140°F. |
| Makes 16 servings. |
| Per Serving: 485 Calories; 30g Fat (56.4% calories from fat); 35g Protein; 16g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 144mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 0 Fruit; 3 Fat; 1 Other Carbohydrates. |