Old Fashioned Glaze for Ham
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- Combine 2 cups (500 mL) brown sugar with 2 Tbsp (30 mL) all-purpose flour, 2 Tbsp (30 mL) corn syrup, 2 tsp (10 mL) dry mustard, and 3 Tbsp (45 mL) white wine vinegar; mix well
- Fully-cooked hams just need to be heated through before serving. Place a “ready-to-serve” or “fully-cooked” ham in a shallow roasting pan and bake, uncovered, at 325°F (160°C).
- A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a smaller fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g).
- Brush on glaze during the last 15 to 30 minutes of cooking. Allow the juices to settle by letting the ham rest for 10 to 15 minutes before carving.
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