Try this Baked Ham recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. SPLIT CASING; PEEL FROM HAM; PLACE HAM IN PANS. 2. INSERT MEAT THERMOMETER INTO CENTER OF HAM. DO NOT ADD WATER, DO NOT COVER. 3. BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 130 F. REMOVE FROM OVEN. 4. MIX JUICE, SUGAR, MUSTARD, CLOVES, NUTMEG AND GINER; BRING TO A BOIL. SIMMER GLAZE STIRRING CONSTANTLY, UNTIL SUGAR IS DISSOLVED. 5. SCORE HAMS WITH KNIFE; SPREAD GLAZE EVENLY OVER EACH HAM. 6. BAKE 30 MINUTES OR UNTIL MEAT THERMOMETER REGISTERS 140 F. 7. LET STAND 20 MINUTES BEFORE SLICING. NOTE: 1. IN STEP 1, RACKS MAY BE USED. NOTE: 2. IF HAMS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 4. USE 2 CUPS GLAZE PER 10 LB HAM. Recipe Number: L06900 SERVING SIZE: 2 SLICES ( From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (114g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.