Ham Glazes and Sauces

RAISIN SAUCE FOR BAKED HAM RECIPE
2 tbsp. vinegar
1/2 c. brown sugar
1 tsp. lemon juice
1 tsp. mustard
1 c. water
2 tbsp. flour
3/4 c. raisins or more

Mix together. Cook until thicken. Serve with baked ham.

COKE OR PEPSI HAM GLAZE RECIPE
6 oz. Coke or Pepsi
2 tbsp. mustard
1 tsp. ground cloves
1/4 c. brown sugar

Mix together. Keep basting ham with glaze.

CHERRY SAUCE FOR HAM RECIPE
1 can cherry pie filling
1 c. orange juice
1/2 tsp. ginger
1/2 tsp. cinnamon

Mix all ingredients. Heat and serve over baked ham.

Ham Glaze Recipe
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.

Mustard Glaze Recipe
1-1/2 c. brown sugar
2 tbsp. cloves
2 tbsp. black pepper
2 tbsp. dry mustard
Cider vinegar

Mix together with cider vinegar to form a paste. Put on ham the last hour (after taking off the skin) of baking time.

Orange Marmalade Glaze Recipe
1/2 c. brown sugar
4 tbsp. honey
1/4 c. orange marmalade
1/4 tsp. dry mustard

Combine and spoon over ham an hour before finishing baking.

MUSTARD GRAVY FOR BAKED HAM RECIPE
3/4 c. brown sugar
1/4 c. dry mustard (scant)
1 tbsp. flour
3/4 c. bouillon (diluted somewhat)
2 egg yolks, beaten

Mix brown sugar, dry mustard and flour. Add bouillon and beaten egg yolks. Cook in a double boiler, stirring constantly. Serve with baked ham.

MUSTARD PEARS FOR HAM RECIPE
1/3 c. sugar
1/3 c. prepared mustard
1 c. vinegar
1 1/2 c. juice drained from 1 lg. can pear halves

Bring sugar, mustard, vinegar and pear juice to boiling point. Pour over pears. Let stand in refrigerator several hours or overnight. Place pears around a baked ham or a thick slice of ham.

HAM AND HONEY SAUCE RECIPE
1/2 c. cultured sour cream
1/4 c. strained honey
1/2 c. mayonnaise
1 tsp. prepared mustard
1 tbsp. horseradish

Fold ingredients together. Serve with baked ham or on ham sandwiches.

Cherry Almond Glaze Recipe
1 (12 oz.) jar cherry preserves
1/4 c. vinegar
2 tbsp. corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/3 c. slivered almonds
3 tbsp. water

In a saucepan, combine all ingredients except almonds and water. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Stir in the almonds. About 15 minutes before ham is done, spoon 1/4 to 1/3 cup glaze over ham. Repeat if desired. Stir water into remaining glaze; heat through and serve with ham. Makes 1 1/2 cups glaze.

Crabapple Glaze Recipe
1 (17 oz.) jar spiced whole crabapples
1 c. brown sugar
1 fully cooked center cut ham sliced
1" thick (about 1 1/2 lb.)

Drain apples reserving 1/2 cup syrup. Combine syrup with brown sugar; heat until boiling. Put crabapples in foil with a little syrup drizzled over, seal and put over fire at edge of barbeque grill. Grill ham over low coals 10-15 minutes on each side. Brush with syrup. Cook 1-2 extra minutes.

Dijon Mustard Glaze Recipe
1/2 c. (6 oz.) apple jelly
1 tbsp. Dijon mustard
1 tbsp. bourbon (opt.)
1 1/2 tsp. lemon juice
1/8 tsp. ground cloves

For Garnish: Fresh pineapple wedges. Melt jelly in a small saucepan or in microwave. Remove from heat. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Heat oven to 350 degrees. Have a roasting pan ready. Unwrap ham. Stand cut side down in roasting pan (this seals in moisture and keeps slices from separating during heating). Bake about 1 hour (8 minutes per pound). Remove from oven. Increase oven temperature to 450 degrees. Brush ham with glaze and return to oven 5 to 7 minutes longer until glazed. Remove from oven and let stand 10 minutes before serving. To Serve: Place ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple wedges.

Ham Recipes

PLUM GLAZED HAM RECIPE
Precooked ham
Whole cloves

GLAZE:
1/4 c. chutney, chopped
1/4 c. plum jam
1 tsp. rice wine vinegar (or white
wine vinegar)
1/2 tsp. hot pepper sauce
1 tbsp. Dijon mustard
1 clove garlic, minced
1/2 c. brown sugar

Preheat oven to 325 degrees. With a sharp knife remove any rind and excess fat from ham. Score the remaining layer of fat in a diamond pattern and stud with cloves at each intersection. Place ham on rack in roasting pan. If the ham weighs 8 pounds, plan to cook it for 18 to 24 minutes per pound. If it is larger, cook it 10 to 15 minutes per pound. In a saucepan, combine chutney, plum jam, vinegar, pepper sauce, mustard, and garlic. Heat until mixture is syrupy. One hour before ham is ready, spread chutney mixture evenly over top and sides of ham. Cover surface of ham with brown sugar and continue baking until ham has reached an internal temperature of 125 to 130 degrees. If you use an uncooked cured ham (be sure to ask your butcher), it must be baked longer to reach an internal temperature of 160 degrees.

BAKED COUNTRY HAM RECIPE
1 precooked smoked ham with bone (16 lb.)
25-30 whole cloves
1/4 c. Dijon mustard
2 c. apple juice
1 c. packed brown sugar
2 c. tawny port
2 c. pitted whole dates
2 c. dried figs
2 c. dried prunes
3 bunches watercress, rinsed, patted dry, stems trimmed

1. Preheat oven to 350 degrees.
2. Peel skin from ham and trim fat to 1/4 inch layer. Score fat in diamond pattern.
3. Line a large shallow baking pan with foil and place ham in pan. Insert a whole clove into each intersection of the diamonds and pat the mustard evenly over the top and sides of ham. Sprinkle the sugar over the top and pour the apple juice into the pan. Bake 1 1/2 hours, basting frequently.
4. After putting ham in oven, combine the port, figs, dates and prunes in bowl. Add the fruit and port to the pan after the ham has baked 1 1/2 hours. Bake 30 minutes, basting frequently.
5. Place ham on bed of watercress on large platter.
6. Gently stir fruit through pan juice. Arrange fruit around ham. Serve sauce in gravy boat

APRICOT BAKED HAM RECIPE
12-16 lb. ham
1/4 c. Dijon mustard
1 c. dark brown sugar
2 c. apple juice
1 lb. dried apricots
1 c. marsala wine
Cloves

Score ham and insert cloves. After peeling skin from ham and trimming all but 1/4 inch of fat. Cover with mustard and brown sugar. Pour apple juice into shallow pan and add ham. Bake 2 1/2 hours, basting frequently. Put apricots and wine in saucepan and cover. Bring to boil. Remove from heat. When ham has baked 1 1/2 hours skim fat from juice in baking pan. Put apricots on top of ham and add liquid to ham. (Pour over ham.)

TRADITIONAL BAKED HAM RECIPE
Mix the juice from a large can of pineapple slices and 1 cup brown sugar plus 1 teaspoon ground cloves into a syrup. Pour this over ham. Baste about each 45 minutes. Ham should be baked in 350 degree oven 15 minutes per pound (15 pounds would be 2 hours 25 minutes). About 45 minutes before ham is done, take out and garnish with pineapple slices and candied cherries. Return to oven and finish baking.

BAKED HAM RECIPE
Ham
Brown sugar
Cloves
1/4 c. brown sugar
2 tbsp. prepared mustard

Score fat into diamond shapes. Rub with brown sugar and poke cloves into ham and bake at 350 degrees for 15 to 18 minutes per pound on rack in an open pan:
10 pounds - 4 hours;
5 pounds - 1 hour 15 minutes (40 minutes each side);
3 pounds - 45 minutes (20 to 25 minutes each side).
Before cooking, score into diamond shapes. Cover with mixture of brown sugar and prepared mustard. Stud with whole cloves. Portuguese sausage may be baked at 350 degrees uncovered for 1 hour along with ham.

BAKED HAM SLICE RECIPE
Cut slashes in edge of 1 inch thick center cut ham slice. Sprinkle 1 teaspoon dry mustard and 1/4 cup brown sugar over ham. Place in heavy skillet. Pour milk at side of ham slice until it barely reaches top. Baked uncovered in oven at 350 degrees for 1 1/2 hours.

BAKED HAM STEAK AND APPLE SLICES RECIPE
1 ham slice cut 1/2 inch thick (about
3/4 lb.)
2 tbsp. brown sugar
1 tsp. prepared mustard
6 whole cloves
1/2 c. apple cider or apple juice

Place ham in baking dish. Spread brown sugar and mustard over ham and press in cloves. Pour in apple juice and cover tightly. Bake at 350 degrees, 35 minutes. Peel and slice 1 large baking apple into a 1 quart buttered baking dish. Sprinkle with mixture of: 2 tbsp. brown sugar 1/4 tsp. cinnamon 1 tbsp. butter Bake at 350 degrees 20 minutes. Serve on platter with ham steak.

UPSIDE DOWN HAM BAKE RECIPE
4 tbsp. butter or margarine
1/2 c. brown sugar
8 slices canned pineapple
6 slices baked ham
1 pkg. cornmeal bread mix

Melt butter in 10-inch skillet. Sprinkle brown sugar over butter. Arrange pineapple slices on top and ham slices on top of pineapple. Prepare cornbread and pour over ham. Bake according to directions for cornbread. When baked, flip onto plate.

SAUCE (cooked mushroom sauce):
1 can cream of mushroom soup
2 tbsp. butter or margarine
1/2 can drained mushrooms
Pinch of curry to taste
1/2 c. milk or sherry

Mix and simmer 5 minutes. Spoon over individual servings.

GRILLED SMOKED HAM RECIPE
5 slices center cut smoked ham

Take 5 center cut slices of smoked ham. Trim all the fat from the meat. Place slices of ham on the grill. Brown on one side, turn over and brown on the other.

BAKED HAM WITH MUSTARD GLAZE RECIPE
Place Hostess ham on rack in roasting pan. Pour Pepsi over ham until enough is in the pan to touch the bottom of the ham. Cover and bake at 300 degrees for 2 hours. Drain Pepsi from roasting pan.Glaze:
4 tbsp. brown sugar
1 1/2 tsp. mustard

Mix brown sugar and mustard. Pour over baked ham. Bake uncovered for 30 minutes at 200 degrees. Save excess glaze from bottom of pan to serve with ham.

BAKED HAM WITH RAISIN SAUCE RECIPE
1 baked ham
Juice from pan after baking ham
1/2 c. brown sugar
2 tbsp. vinegar
2 tbsp. cornstarch mixed in 1/2 c.
cold water
1-2 tbsp. maple syrup
1/2 c. drained crushed pineapple
(save juice)
1/2 c. raisins

When baking ham, put ham on rack in pan, meat side down. Cover bottom of pan with water. Pour saved pineapple juice over ham. Make raisin sauce from pan juices (after ham is baked), brown sugar, vinegar, maple syrup, crushed pineapple, cornstarch, and water (Mix cornstarch and water before adding.) in roasting pan. Bring to boil. Simmer until thickened and add raisins. Serve with ham.

STRAWBERRY BAKED HAM RECIPE
1/2 c. fresh halved strawberries
1 (5 to 8 lb.) smoked ham
1 c. strawberry wine
1 c. water
1 tbsp. creole mustard

Preheat the oven to 350 degrees. Place the ham in a large roaster and arrange the strawberries on top. Mix the wine, water, and creole mustard together, then pour over the top of the ham, and let it drip down the sides. Bake for 1 hour, basting every 20 minutes. After the ham is baked, slice and serve topped with a Strawberry Sauce.

BAKED HAM (12 TO 14 POUND) RECIPE
Place ham on rack in pan and bake uncovered at 325 degrees for about 15 minutes per pound. After it is baked, remove skin and score the jam. Then put cloves or sliced pineapple on it and baste with the following "glaze".

GLAZE FOR HAM:
1 c. brown sugar
1 1/2 tsp. dry mustard
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 tbsp. honey
Enough pineapple juice to make it
spread

Put in 450 degree oven for 20 minutes (basting occasionally). Remove from pan and the grease remaining in the pan makes good use in making gravy. Do not carve the ham for 20 minutes.

RAISIN SAUCE FOR SLICED HAM RECIPE
1/2 c. sugar
2/3 c. water
1/2 c. red currant jelly
3/4 c. raisins
2 tbsp. butter or margarine
1 tbsp. vinegar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. salt
1 tsp. corn starch (at least)

Mix sugar and water to come to a boil. Then add jelly, raisins, butter, vinegar, and spices. Allow to cook to a boil adding the corn starch to sauce to make it thicken.

GLAZED HAM RECIPE
1 c. orange juice
1 c. white grape juice
1/2 c. honey
1 tbsp. white vinegar
2 tsp. dry mustard
1/4 tsp. ginger
1/4 tsp. ground cloves
Dash of cinnamon
Canned ham

Mix thoroughly ingredients and marinate 2 hours, at least, or overnight. Coat ham with glaze. Baste now and then. Bake according to directions. Broil and baste baked ham slices with glaze.

BAKED CHERRY HAM RECIPE
1 precooked ham (sliced)
1/2 c. honey
1/4 tsp. ground allspice
1/2 c. brown sugar (packed)
1/4 tsp. ground cloves

Mix the above together and spoon over ham while cooking. Put cherry sauce over ham the last 1/2 hour of baking.

SAUCE;
1 can cherry pie filling
1 tbsp. lemon juice
1/4 tsp. ground allspice
1/4 tsp. ground cloves

Mix first five ingredient and spoon over ham while it cooks. Add cherry sauce the last 1/2 hour of baking. Ham should be baked at 325 degrees 15 minutes/per pound.

SEVEN-UP BASTED HAM RECIPE
Place ham in roaster. Pour 7-Up over ham to cover bottom of roaster and place in oven. As ham bakes, pour a small amount of 7-Up over the ham every 15 minutes for the first hour, then as needed. Try 7-Up for basting baked chickens and turkeys. Basting with 7-Up brings out the flavor of the meats and gives the gravy an unusually delicious flavor.

BAKED COUNTRY HAM WITH SPICY MUSTARD GLAZE RECIPE
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.

Ham with Pineapple Mustard Glaze Recipe
3-4 lb. ham
1 c. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 can crushed pineapple
1 tbsp. mustard
2 tbsp. lemon juice

Place ham fat side up on a rack in a shallow roasting pan. Remove skin and excess fat. Score fat surface lightly, cutting diamond shapes. Place a clove in the center of each diamond. Bake at 325 degrees for 1 1/2 hours. In a saucepan, combine brown sugar, cornstarch, salt, pineapple (with juice), mustard and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove ham from oven. Brush glaze over ham and return to oven for 1/2 hour. Reserve some of the glaze to serve on the side. Before slicing ham, remove cloves.

Easter Casserole Recipes

GREEN BEAN CASSEROLE RECIPE
2 boxes frozen French style green
beans (thawed)
1 med. onion, chopped
Butter
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings

Saute onions in butter. Layer in a greased casserole: 1. Beans 2. Onions 3. Water chestnuts 4. Cheese 5. Mushroom soup 6. Repeat layers Bake 25 minutes at 350 degrees or until heated through. Add onion rings the last 5 minutes. Serves 6.

PORK CHOP - GREEN BEAN CASSEROLE
6 rib or loin pork chops, 3/4" thick
2 (10 oz.) pkgs. frozen cut green
beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. salt

Brown chops, season with salt and pepper. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.

TURKEY GREEN BEAN CASSEROLE
2 c. cooked, diced turkey breast
1 can French green beans, drained
1 c. cooked white rice
1 c. cooked long wild rice
1 can cream of celery soup
1/4 c. mayonnaise
1/2 c. sliced water chestnuts
2 tbsp. chopped pimiento
1/4 tsp. salt

Mix all of ingredients together. Bake at 350 degrees for about 30 minutes.

HAMBURGER GREEN BEAN CASSEROLE
1 can cream of mushroom soup
1/3 c. bread crumbs
1/4 c. onion, chopped
1 egg
1 lb. ground beef
Salt & pepper

Mix 1/4 cup of the mushroom soup with the rest of the ingredients. Line a small casserole with this mixture like a pie shell. Mix remaining soup with 1 (16 ounce) can of green beans and fill centers of casserole. Top with crumbs or tater tots. Bake at 350 degrees for 35-40 minutes.

TUNA GREEN BEAN CASSEROLE
1 lg. can green beans (drained)
1 sm. can water packed tuna
1 can mushrooms; drained and cut
2 tbsp. onion flakes
3 cheese slices

In mixing bowl, mix tuna, green beans, and onion flakes. Add cut up mushrooms. Mix well. Have individual casseroles; divide into 3 to 4 casseroles. Top each casserole with 1 slice of cheese. Bake in oven until cheese has melted.

GREEN BEAN CASSEROLE
1 can French style green beans
1 can cream of celery soup
1/2 c. sour cream
1/2 c. chopped onion
1 can shoe peg or white whole kernel
corn
1/2 c. chopped celery
1 1/2 packs crushed Ritz crackers
1 stick melted butter

Spray casserole dish with Pam. Drain green beans and place in dish. Mix together cream of celery soup, sour cream, chopped onion, corn (drained) and chopped celery. Pour this mixture over the green beans. Place crushed crackers on top and pour melted butter over crackers. Bake 35 minutes on 350 or until brown.

GREEN BEAN - CHICKEN CASSEROLE
1 can French cut green beans, drained
1 c. sliced water chestnuts, drained
1 jar pimento, drained
1 can cream of celery soup
1/2 c. mayonnaise
1 onion, chopped
1 box long grain & wild rice with
seasonings, uncooked
2 c. chicken or turkey cubes
2 c. chicken broth

Mix all of the above and spoon in a lightly greased 2 quart or layer casserole. Bake at 350 degrees for 45 minutes to 1 hour.

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