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Ham Makes an Impressive Centerpiece : Glaze Adds a Touch of Flavor and Variety to Traditional Meals

December 12, 1985

Baked ham on Christmas is as customary in some households as exchanging gifts on this special day. And the addition of canned pears, plus a variety of fruited marmalades and preserves, can make the holiday glazed ham an impressive buffet centerpiece as well.

Add a touch of flavor and variety to traditional meals with the following glazes for your favorite ham recipe. One calls for dried apricot halves and preserves; the other features orange marmalade and mandarin oranges. APRICOT-PEAR GLAZE

1 (29-ounce) can pear halves

2 tablespoons lemon juice

1/2 teaspoon allspice

12 dried apricot halves

1/2 cup apricot preserves

Drain pears, reserving 1 cup syrup. Combine pear syrup with lemon juice and allspice in small saucepan. Add apricots and simmer 15 minutes or until apricots are tender. Remove apricots with slotted spoon.

Add preserves to remaining liquid and bring to boil. Cook 2 to 3 minutes or until mixture is of glaze consistency. Use to glaze ham, arranging pears and apricots around ham during last 15 minutes of cooking. Brush fruit with glaze. Makes 6 to 8 servings. ORANGE-PEAR GLAZE

1 (29-ounce) can pear halves

1/4 cup orange marmalade

1/4 cup honey

1 1/2 tablespoons lemon juice

Dash salt

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

1 (8 3/4-ounce) can mandarin oranges, drained

Drain pears, reserving 1/3 cup syrup. Combine syrup with marmalade, honey, lemon juice, salt, cloves and nutmeg.

Fill pears with mandarin orange segments and arrange around ham during last 15 minutes of cooking. Brush with glaze, and continue baking 15 minutes. Baste several times with glaze. Makes 6 to 8 servings.

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