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Plan on using the leftover ham in sandwiches or at breakfast or brunch.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 325 degrees F. Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120 degrees F.

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  • Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.

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  • In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140 degrees F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.

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  • Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.

Tips

Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed.

*

To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.

Nutrition Facts

283 calories; 14 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 76 mg cholesterol; 1740 mg sodium. 597 mg potassium; 12 g carbohydrates; 1 g fiber; 6 g sugar; 26 g protein; 0 RE vitamin a; 146 IU vitamin a; 5 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 1 mcg vitamin b12; 20 mg calcium; 2 mg iron;

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