Sandra Lee's Spicy Molasses Glazed Ham
Dec. 18, 2008— -- Sandra Lee shares some of her favorite recipes just in time for the holidays. Check out two of her other recipes below.
Click here for Sandra Lee's Sausage Stuffed Mushrooms recipe.
Click here for a finger lickin' Sweet Potato Cheesecake Bars recipe.
Looking for more recipes? Check out the "GMA" recipe index.
Prep 20 minutes
Roast 2 1/2 hours
Makes 20 servings
One family-size ham makes a succulent entrée, then encores as fun-to-eat skewers and a down-home casserole. A molasses glaze pairs with pineapple to make luau-like kabobs, then takes on a pepper Jack kick in a cheesy meat and potato hot dish.
Ingredients
7 to 8 pounds cooked ham
20 whole cloves, McCormick®
1/2 cup molasses, Grandma's®
1/4 cup packed dark brown sugar, C&H®
1/4 cup ginger preserves, Robertson's®
1/4 cup dark rum, Myers's®
1 fresh habañero chile, stem and seeds removed, finely chopped
1 tablespoon minced ginger, Gourmet Garden®
1/2 teaspoon dry mustard, Coleman's®
Pineapple tops (optional)
Whole habañero chiles (optional)
Directions
1. Preheat oven to 325 degrees F. Line a roasting pan with aluminum foil; set aside.
2. Cut the thick layer of fat and skin from ham and discard. Score the ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals; insert whole cloves in centers of diamonds. Place ham in roasting pan. Roast in preheated oven for 1 hour.
3. Meanwhile, for glaze, in a medium saucepan, combine molasses, brown sugar, ginger preserves, rum, chile, ginger and dry mustard. Bring to a boil; reduce heat. Simmer, uncovered, stirring constantly until sugar and preserves are dissolved. Remove from heat.
4. After ham has roasted for 1 hour, baste with glaze and continue roasting about 1-1/2 hours more or until an instant-read thermometer inserted in ham (away from bone) registers 130 to 140 degrees F, basting ham with glaze every 15 minutes. Garnish with pineapple tops and habañero chiles (optional).
Copyright © 2008 Sandra Lee Semi-Homemade Money Saving Meals
