Note: The first two are Mom "Ralph" Dorrington favorites. See also Sauces for Pork and Poultry and Lamb, or, if you are chileheads like us, try some add some jalapeno jelly to any of the recipes.
1. Raisin Glaze
3 to 4 lb ham
1/2 cup packed brown sugar
1 1/4 cups water
1/2 cup raisins
3 TBS lemon juice
2 t Dijon mustard
1/4 tsp ground cinnamon
Score ham and place in shallow baking pan; add 1/4 cup water.
Cover with foil. Place in cold oven set at 325. Bake 1/2 hr.
Combine brown sugar and cornstarch. Stir in water. Cook stirring
constantly, until clear and thickened. Stir in raisins and
remaining ingredients. Spoon 1/2 of glaze over ham.
Continue baking uncovered 1/2 hr. Serve remaining glaze with ham.
2. Ham Steak with Currant Glaze
1 center cut ham steak ( about 1 lb), or use ham cut and cook as in first recipe.
3/4 cp currant jelly
2 T water
2 t dry English style mustard
2 T thinly sliced scallions
1. Trim the fat from the ham slice and render it, over low heat, in a large 12 in.
Increase heat to medium and cook ham 5 min. on each side,.enough to brown. Transfer to
a platter and cool.
2. Add currant jelly and water to the skillet. Over low heat, melt the jelly, stirring frequently.
3. When the jelly has liquefied and combined with the water, add the mustard and
scallions and stir until the mustard has dissolved.
4. Continue to cook the glaze for 2 min. or until thickened. Remove from heat
5. 10 min, before eating, place the skillet containing the glaze over low heat. When hot
return ham to the pan and cook 5 min on each side.
6. Serve, spooning extra glaze over the portions.
3. Apricot-Mustard Glaze
1 cp apricot preserves
3 T prepared mustard
Mix and spoon over scored ham 30 minutes before ham is cooked, reserving some glaze for
serving with ham. Bake as above.
4. Maple Syrup Glaze
1. Cook the ham and make the glaze as above, substituting maple syrup for the brown
and orange juice for lemon juice.
2. Peel 3 med. sweet potatoes and cut in 1" cubes.
3. Cut enough ham into 3/4" cubes to make 1 lb.
4. Combine ham and sweet potatoes in a covered casserole (oven), or several tin foil packets
5. Pour sauce over mixture; bake or grill as long as it takes for potatoes to cook.