Sugar Glaze (below).

Remove the ham from the oven 30 minutes before it is done. Remove any skin

from the ham. Make cuts about 1/2 inch apart in a diamond pattern in the

fat surface of the ham, not into the meat. Insert a whole clove in the

corner of each diamond if desired. Pat or spoon glaze over the ham.

Bake uncovered about 30 minutes longer or until thermometer reads 135°.

Cover the ham with a tent of aluminum foil and let stand 15 to 20 minutes

or until thermometer reads 140°. (Temperature will continue to rise about

° and roast will be easier to carve as juices set up.)

Brown-Sugar Glaze Mix all ingredients. Makes enough for a 4- to 8-pound

ham.

CARVING HAM

Place ham, fat side up and bone to your right, on carving board. Cut a few

slices from thin side.

Turn ham cut side down, so it rests firmly. Make vertical slices down to

the leg bone, then cut horizontally along bone to release slices.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

- - - - - - - - - - - - - - - - - -

Per serving: 17 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

NOTES : Essential Equipment: shallow roasting pan (about 13 × 9-inch

rectangle), and rack

Tip

For easy cleanup, line bottom of roasting pan with aluminum foil

before placing ham on rack.

For more flavor, use dark brown sugar instead of light.

Nutr. Assoc. : 0 0 0 0

Exported from MasterCook *

Great Steak — Three Ways

Betty Crocker - Cooking Basics Recipes