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Ham for the Holidays

December 27, 1990

Ham takes the spotlight at New Year's feasts in many Southland homes. There's a cut of ham to meet the needs of almost any size group--boneless or bone-in, halves or whole.

Differing glazes and accompaniments will further enhance the flavorful ham. Brush on a mixture of apricot and nuts, or a glaze laced with brandy and spiced cloves during the last few minutes of roasting. Poach pears to serve with sweet potatoes and a green vegetable.

If there's meat left when the meal is over, so much the better. It promises great sandwiches, casseroles, quiches, omelets and soups.

APRICOT-NUT

GLAZED HAM

1 (4- to 6-pound) boneless, fully cooked ham half

1 teaspoon dry mustard

1 teaspoon water

1/2 cup apricot preserves

1/4 cup chopped pecans

1/4 teaspoon ground cloves

Place ham on rack in open roasting pan. Insert meat thermometer into thickest part. Roast, uncovered, at 325 degrees 18 to 24 minutes per pound or until thermometer registers 130 to 140 degrees.

Combine mustard and water. Add apricot preserves, pecans and cloves. Spread glaze over ham 20 minutes before end of cooking time. Makes 12 to 18 servings.

BRANDIED BAKED

HAM

1 (7- to 10-pound) boneless, fully cooked ham

2 tablespoons butter or margarine

1/2 cup brown sugar, packed

2 tablespoons brandy

1 tablespoon vinegar

1/8 teaspoon ground cloves

Place ham on rack in open roasting pan. Insert meat thermometer into thickest part. Roast, uncovered, at 325 degrees 18 to 24 minutes per pound or until thermometer registers 130 to 140 degrees.

Melt butter in small saucepan. Add brown sugar, brandy, vinegar and cloves, stirring to combine. Cook over medium heat, stirring constantly, 5 minutes. Brush warm glaze over ham 20 minutes before end of cooking time. Makes 21 to 30 servings.

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