Combine ingredients in a small bowl. About 30 minutes before ham is done, remove from oven. Score surface; spoon glaze over entie ham. Return to oven, basting occasionally during the last 30 minutes of baking. Yield: 1/2 cup. MC formatting by firstname.lastname@example.org Recipe by: Taste of Home Magazine, Dec/Jan/ 94, p. 19 Posted to MC-Recipe Digest V1 #500 by Roberta Banghart
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 57 (40%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 1379.8mg||48 %|
|Potassium 332.7mg||9 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 14g|
|Protein 6.1g||9 %|
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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.
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