Ham Glazed

A spectacularly impressive main course to serve when you entertaining, Ham Glazed is fairly economical as the meat is lean and the ham bone may be used afterwards for making soup. Serve the ham with Courgettes a la Provencale and new potatoes.

1 freshly cooked, still warm ham, skin removed

24 cloves

12 oz. soft brown sugar

3 teaspoons dry mustard mixed with

2 teaspoons milk

2 tablespoons treacle

2 tablespoons cornflour mixed to a paste with

1 tablespoon water

1 tablespoon white wine vinegar

14 oz. canned pineapple rings, drained

Preheat the oven to fairly hot 400=F (Gas Mark 6, 200°C).

Place the ham in a baking tin and, using a sharp knife, score the fat with diamond shapes. Do not make the cuts more than

J inch deep. Place a clove in the centre of each diamond shape.

In a medium-sized mixing bowl, mix together the brown sugar, mustard mix-ture, treacle , cornflour mixture and wine vinegar.

Spoon the sugar mixture over the ham, taking care not to dislodge the cloves. Put the pineapple rings in the tin around the ham. Place the baking tin in the oven and bake for 20 minutes or until the sugar mixture forms a long thread when a little is dropped in cold water.

Remove the ham from the oven and baste it with the sugar mixture in the tin until the ham is well coated with the glaze.

Place the ham on a heated serving dish, pour the remaining juices around it and garnish with the pineapple rings. Serve immediately.

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