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- 1 5 - 6 pound cooked ham (rump half or shank portion)
- 24 whole cloves (optional)
- 1 recipe Orange Glaze, Chutney Glaze, or Raspberry-Chipotle Glaze
1. Score ham by making diagonal cuts in a diamond pattern. If desired, stud ham with cloves. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch the bone. Bake in a 325 degree F oven for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degrees F. Brush ham with some of the desired glaze during the last 20 minutes of baking. Serve with remaining glaze.
2. Makes 16 to 20 servings.
Yield: 1-1/4 cups
- 2 teaspoons finely shredded orange peel
- 1 cup orange juice
- 1/2 cup packed brown sugar
- 4 teaspoons cornstarch
- 1 1/2 teaspoons dry mustard
1. In a medium saucepan combine orange peel, orange juice, brown sugar, cornstarch, and dry mustard. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Makes 1-1/4 cups glaze.
- Servings Per Recipe 16,
- cal. (kcal) 166,
- Fat, total (g) 5,
- chol. (mg) 47,
- sat. fat (g) 2,
- carb. (g) 10,
- sugar (g) 8,
- pro. (g) 19,
- vit. A (IU) 49,
- vit. C (mg) 8,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Folate (µg) 8,
- sodium (mg) 1078,
- Potassium (mg) 56,
- calcium (mg) 20,
- iron (mg) 1,
- Other Carb () 1,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 1-1/4 cups
- 1 9 ounce jar mango chutney
- 1/4 cup maple syrup
- 2 teaspoons stone-ground mustard
1. In a food processor or blender combine mango chutney, maple syrup, and mustard. Cover and process or blend until smooth. Makes about 1-1/4 cups glaze.
- Servings Per Recipe 16,
- cal. (kcal) 166,
- Fat, total (g) 5,
- chol. (mg) 47,
- sat. fat (g) 2,
- carb. (g) 10,
- sugar (g) 8,
- pro. (g) 19,
- vit. A (IU) 49,
- vit. C (mg) 8,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Folate (µg) 8,
- sodium (mg) 1078,
- Potassium (mg) 56,
- calcium (mg) 20,
- iron (mg) 1,
- Other Carb () 1,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 1-1/2 cups
- 1 1/2 cups seedless raspberry preserves
- 2 tablespoons vinegar
- 2 - 3 canned chipotle peppers in adobo sauce, drained and chopped
- 3 cloves garlic, minced
1. In a medium saucepan combine raspberry preserves, vinegar, chipotle peppers and garlic. Cook and stir just until boiling. Reduce heat. Cook, uncovered, 10 minutes more. Makes 1-1/2 cups glaze.
- Servings Per Recipe 16,
- cal. (kcal) 166,
- Fat, total (g) 5,
- chol. (mg) 47,
- sat. fat (g) 2,
- carb. (g) 10,
- sugar (g) 8,
- pro. (g) 19,
- vit. A (IU) 49,
- vit. C (mg) 8,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Folate (µg) 8,
- sodium (mg) 1078,
- Potassium (mg) 56,
- calcium (mg) 20,
- iron (mg) 1,
- Other Carb () 1,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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