Recipe - Easy Glazed Ham

4 pound Boneless, fullycooked
Smoked ham half
One half cup Water

JALAPENO HAM GLAZE
One half cup Jalapeno jelly
1 tablespoon Fresh cilantro, chopped
1 tablespoon Fresh lime juice

ORANGESPICED HAM GLAZE
One half cup Orange marmalade
2 tablespoon Honey mustard
One fourth teaspoon Ground allspice
1/8 teaspoon Ground red pepper

GINGERY PINEAPPLE GLAZE
2 tablespoon Ricewine vinegar
2 cl Garlic, crushed
2 teaspoon Fresh ginger, finely chopped
12 ounce Pineapple preserves
1 tablespoon Dry mustard
1 teaspoon Cornstarch
One fourth cup Water

Do not preheat oven. Place ham (straight from refrigerator) on rack in
shallow roasting pan. Insert meat therometer into thickest part of ham. Add
water. Cover pan tightly with foil, leaving therometer dial exposed. Roast
in a 325ø oven for 19 to 23 minutes per pound or until meat thermometer
registers 135ø. Meanwhile, prepare desired glaze. Remove foil and spread
glaze over ham 20 minutes before the end of cooking time. Remove ham when
thermometer registers 135ø. Let ham stand 10 minutes or until thermometer
registers 140ø. (Ham will be easier to carve.) Carve ham into slices. Makes
6 to 8 servings. JALAPENO HAM GLAZE: In a 1cup glass measure, combine
jalapeno jelly, cilantro and lime juice. Cook on high in a microwave oven
for 45 seconds to 1 minute or until jelly is almost completely melted,
stirring halfway. Cool to thicken slightly. Brush glaze over ham several
times during the last 20 minutes of cooking. Makes One half cup. ORANGESPICED
HAM GLAZE: In a small bowl, combine orange marmalade, honey mustard,
allspice, and red pepper; mix until well blended. Spoon glaze over ham 20
minutes before end of cooking time. Makes 2/3 cup. GINGERY PINEAPPLE GLAZE
AND SAUCE FOR HAM: In a small saucepan, combine vinegar, garlic, and
ginger. Cook 3 minutes over low heat. Add preserves and dry mustard; cook 5
minutes, stirring occasionally. For glaze, spoon One fourth cup pineapple mixture
over ham 20 minutes before end of cooking time. For sauce, dissolve
cornstarch into water; add to remaining pineapple mixture. Cook and stir 1
minute or until thick and bubbly. Serve with ham. Makes One fourth cup glaze and 1
cup sauce.

From the files of Roberta Thompson Source: The NewsEnterprise
Elizabethtown KY; Food section, recipe from: Meat Board Test Kitchens.
Posted to MMRecipes Digest by "Chat Cat" maintech@ne.infi.net on Mar
26, 98