Difference between revisions of "Maple Mustard-glazed Ham"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "<!-- Admin -->" to "==References== <references/>") |
||
| Line 20: | Line 20: | ||
__NOTOC__ | __NOTOC__ | ||
| − | < | + | ==References== |
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | < | + | ==References== |
| + | <references/> | ||
[[Category:Ham Recipes]] | [[Category:Ham Recipes]] | ||
| − | < | + | ==References== |
| + | <references/> | ||
[[Category:Pineapple Recipes]] | [[Category:Pineapple Recipes]] | ||
| − | < | + | ==References== |
| + | <references/> | ||
[[Category:Maple syrup Recipes]] | [[Category:Maple syrup Recipes]] | ||
Revision as of 17:59, 17 April 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.
- Contributed by Catsrecipes Y-Group
Ingredients
Glaze
- 1 cup maple syrup
- ¾ cup packed brown sugar
- 2 tablespoons prepared mustard
Directions
- Combine syrup, brown sugar and mustard in small saucepan and heat until blended.
- Preheat oven to 350°F.
- Place ham uncovered in the oven for 20 minutes per pound or until the internal temperature reaches 160 on a meat thermometer.
- When done let the ham rest for a few minutes before slicing.
- During the last 30 minutes of baking place ham on ham anchored with toothpicks then brush glaze over ham.
