|
Fruit Glazed Easter Ham
- 5 to 7 lb. shank half smoked ham
- 1 can (8 oz.) crushed pineapple, drained
- 1/3 c. orange marmalade
- 2 Tbsp. lemon juice
- 1/4 tsp. ground cinnamon
- dash of allspice
- 1/3 c. flaked coconut
- Place ham, fat side up, on rack in open roasting pan.
- Insert meat thermometer so bulb is centered in thickest part.
Be careful bulb does not rest in fat or on bone.
- Do not add
water.
- Do not cover.
- Roast at 325 degrees until meat thermometer
registers 130 degrees to 140 degrees for "fully cooked" half ham (18 to 24
minutes per pound) or 160 degrees for a "cook before eating" half ham
(22 to 25 minutes per pound).
- Meanwhile, place pineapple, orange marmalade, lemon
juice, cinnamon and allspice in small saucepan and cook slowly
for 5 to 7 minutes, stirring occasionally.
- Remove from heat;
stir in coconut.
- Spread glaze over ham during last 20 minutes
of baking time.
|
|
