Currant Glazed Ham

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  • Yield: About 20 servings
  • Prep Time:  10 minutes
  • Bake Time: 1-1/2 hours

Ingredients

  • 1/2 cup Karo® Dark Corn Syrup
  • 3/4 cup red currant plum OR cherry jelly
  • 1 teaspoon vinegar
  • 1/2 teaspoon ground cloves
  • 1 (5- pound /2.5 kg) ready-to-eat ham
  • 1 tablespoon whole cloves

Directions

  1. Preheat oven to 325°F. Trim ham if needed.
  2. Combine corn syrup, jelly, vinegar and ground cloves in sauce pan. Cook over medium-low heat, stirring constantly until jelly is melted and mixture is smooth.
  3. Bake ham for 45 minutes. Remove ham from oven; score diagonally, making cuts about 1/2 inch deep and about 3/4 inch apart, across top surface of ham.
  4. Stud with whole cloves, placing one in center of each diamond.
  5. Pour part of glaze over ham. Bake an additional 45 minutes, basting frequently with remaining glaze, until ham is well coated and heated through. Serve with pan juices as a sauce.
  6. Recipe Note: Plum jelly can be used in place of currant jelly.

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Currant Glazed Ham

  • Yield: About 20 servings
  • Prep Time:  10 minutes
  • Bake Time: 1-1/2 hours

Ingredients

  • 1/2 cup Karo® Dark Corn Syrup
  • 3/4 cup red currant plum OR cherry jelly
  • 1 teaspoon vinegar
  • 1/2 teaspoon ground cloves
  • 1 (5- pound /2.5 kg) ready-to-eat ham
  • 1 tablespoon whole cloves

Directions

  • Preheat oven to 325°F. Trim ham if needed.
  • Combine corn syrup, jelly, vinegar and ground cloves in sauce pan. Cook over medium-low heat, stirring constantly until jelly is melted and mixture is smooth.
  • Bake ham for 45 minutes. Remove ham from oven; score diagonally, making cuts about 1/2 inch deep and about 3/4 inch apart, across top surface of ham.
  • Stud with whole cloves, placing one in center of each diamond.
  • Pour part of glaze over ham. Bake an additional 45 minutes, basting frequently with remaining glaze, until ham is well coated and heated through. Serve with pan juices as a sauce.
  • Recipe Note: Plum jelly can be used in place of currant jelly.