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Baked Ham


1 (8-pound) smoked, fully cooked ham half
2 tsp whole cloves
Cooking spray
2 cups apple or pineapple juice, divided
3 Tbsp dark brown sugar
1-1/2 Tbsp Dijon mustard

 

Directions:

  • Place ham in a large stockpot.
  • Add water to 2 inches above ham; cover and refrigerate for 24 hours.
  • Drain; rinse well with warm water.
  • Drain again. (Soaking the ham draws out some of the sodium.)
  • Preheat oven to 325°.
  • Trim off the fat and rind.
  • Score outside of ham in a diamond pattern; stick cloves in the intersections of the score lines.
  • Place ham, skin side down, on the rack of a broiler pan coated with cooking spray.
  • Place rack in a roasting pan.
  • Pour 1 cup juice over ham and cover ham loosely with foil.
  • Bake for 2 1/2 hours, basting occasionally with remaining juice.
  • Remove ham from oven, but do not turn the oven off.
  • Uncover ham. Combine brown sugar and mustard and brush over ham.
  • Return to the oven and bake uncovered for 30 more minutes or until a thermometer inserted into thickest portion registers 140°.
  • Place ham on a cutting board; cover and let stand 10 minutes before slicing.

 

Nutritional Information:
26 servings (serving size: about 3 ounces)
Calories—130 (44% from fat)
Fat—6.3 grams (saturated 2.1, monounsaturated 3, polyunsaturated 0.7)
Iron—0.8 milligrams
Cholesterol—52 milligrams
Calcium—1.9 milligrams
Carbohydrate—3.5 grams
Sodium—819 milligrams
Protein—14.6 grams
Fiber—0

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This is a non-profit organization. Please consider donating to help heal, comfort and care.

Learn more »