Ethel M. King's Glazed Ham
Published March 23, 2002
- Total Time
- 4 hours, plus overnight sitting
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Ingredients
1 8-to 12-pound, fully cooked boneless ham
1 cup red currant jelly
½ cup hot mustard (see below)
HOT MUSTARD
½ cup dry mustard powder
½ cup white vinegar
½ cup sugar
1 large egg
Nutritional analysis per serving (12 to 16 servings)
24 grams carbs; 357 milligrams cholesterol; 1409 calories; 49 grams monosaturated fat; 13 grams polyunsaturated fat; 36 grams saturated fat; 99 grams fat; 1 gram fiber; 7042 milligrams sodium; 98 grams protein; 48 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the mustard: mix the mustard powder and vinegar in a noncorroding saucepan. Cover and let stand overnight. Whisk in the sugar and the egg. Place over boiling water and cook for 1 hour, stirring occasionally.
- Step 2
To make the ham: slice the ham into ¼-inch slices and tie it back together. Preheat the oven to 350 degrees. Place the ham in a roasting pan. Mix the jelly and the mustard together. Pour over the ham to coat thoroughly. Place the ham in the oven and baste every 20 minutes, baking it about 15 minutes a pound.
- Step 3
When finished, untie it and serve.
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