GINGER RUM GLAZED HAM

GLAZED HAM

GLAZED SMOKED HAM

• HONEY-MUSTARD GLAZE

• RED CURRANT AND ORANGE GLAZE

• BROWN SUGAR AND CLOVE GLAZE

GRAHAM-CRUSTED BAKED HAM

HAM IN CHAMPAGNE

HAM WITH APPLE MUSTARD GLAZE

HAM WITH APPLE RAISIN SAUCE

HAM WITH CRANBERRY CORNBREAD STUFFING

HAM WITH PEACH SAUCE

HAM WITH PEAR GLAZE

HAM WITH PINEAPPLE DIJON SAUCE

HAM WITH PORT RAISIN SAUCE

HAM WITH STRAWBERRY DIJON SAUCE

HERB-CRUSTED BONELESS HAM

HICKORY SMOKED HAM with MAPLE-MUSTARD SAUCE

HOLIDAY GLAZED HAM

HOLIDAY HAM (HALF HAM)

HONEY BAKED HAM WITH CUMBERLAND SAUCE

HONEY DIJON HAM

HONEY GLAZED EASTER HAM

HONEY GLAZED HAM 1

HONEY GLAZED HAM 2

HONEY HAM

HONEY, WHISKEY, CLOVE, GLAZED HAM

GINGER RUM GLAZED HAM    >Back to Top<

1 (7- to 8-pound) half (shank end) of a fully cooked cured ham
1/3 cup chopped preserved ginger in syrup (available at specialty foods shops and some supermarkets)
3 tablespoons firmly packed brown sugar
3 tablespoons dark rum
parsley sprigs for garnish if desired

If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the shank bone. Trim the fat, leaving a layer about 1/3 inch thick, and score the layer remaining into diamonds. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes. In a blender blend together the ginger, the brown sugar, and the rum, spoon the glaze over the ham, spreading it, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter, garnish the platter with the parsley, and let the ham stand for 15 minutes before carving. Serves 8.

GLAZED HAM    >Back to Top<

1 (10 to 12 pound) uncooked ham
2 tablespoons cider vinegar
2 cups apricot jelly
16 whole cloves
1/4 teaspoon ground cloves
1-1/4 pounds drained pineapple slices
2 teaspoons dry mustard
Toothpicks

Preheat oven to 350 degrees F. Place ham on a rack in a shallow roasting pan and bake until a meat thermometer registers 130 degrees F (about 3 hours). Score 1/4-inch deep cuts around the outside of the ham in a diamond pattern. Combine apricot jelly, cloves, mustard and vinegar in a small saucepan over low heat, stirring until the jelly has melted. Spread mixture around the outside of the ham. Stud ham with the whole cloves. Attach pineapple rings to ham with toothpicks. Return ham to oven, baste occasionally with remaining apricot sauce, and bake until meat thermometer registers 160 degrees F. Remove ham from oven. Let cool for 10 minutes before slicing.

GLAZED SMOKED HAM    >Back to Top<

1 (6-pound) cooked ham, semi-boneless

Let ham warm to room temperature for 30 minutes. Heat oven to 325. Place ham on rack in roasting pan and bake 1 hour; prepare glaze. Brush ham with glaze and continue to bake 30 minutes, basting every 15 minutes.

Transfer ham to cutting board and let stand 15 minutes. Then carve and serve.

HONEY-MUSTARD GLAZE    >Back to Top<
1/4 cup grainy mustard
2 tablespoons honey
1 tablespoon bourbon

Process all ingredients in blender until smooth. Brush glaze on ham and baste.

RED CURRANT & ORANGE GLAZE    >Back to Top<
1/2 cup currant jelly
2 tablespoons orange juice
1-1/2 teaspoons ground pepper

Blend all ingredients and brush on ham and glaze.

BROWN SUGAR AND CLOVE GLAZE    >Back to Top<
whole cloves
4 tablespoons butter
3 tablespoons brown sugar
1 tablespoon fresh lemon juice

Score ham in diamond pattern. Stud with cloves and bake. Melt butter; add sugar and lemon juice and blend over low heat until smooth. Brush glaze on ham and baste.

GRAHAM-CRUSTED BAKED HAM    >Back to Top<

1/2 Cooked ham; -=OR=-
1 Whole cooked ham
1-1/3 cups Brown sugar, packed
3/4 cup Dijon-style mustard
3/4 cup Graham cracker crumbs
Cloves (optional)
Kiwi, figs &amp; grape clusters

Bake ham on rack, uncovered. Allow 30 minutes per pound for half ham or 25 minutes per pound for whole ham. Ham should register 160 degrees when done. About 1 hour before ham is done, cut diagonal gashes across fat side to form diamonds. Combine brown sugar, mustard and crumbs. Glaze ham with mixture, then stud with cloves. Return to oven 45 minutes. Increase heat to 425F and bake 15 minutes longer. Serve hot or cold. Garnish with sliced kiwi, sliced figs and grape clusters. Yield: 10 servings

HAM IN CHAMPAGNE    >Back to Top<

1 (19-pound) Boneless ham
2 (4/5-qt.) extra dry champagne
1-1/2 teaspoon Ground ginger
Pineapple slices
1 pound Light brown sugar
3 Tablespoons Honey
1-1/2 teaspoons Dry mustard
Spiced apples (optional)

Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar, and pour over 1 bottle champagne. Bake at 325F for 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger, and mustard, and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and spiced apples if desired.

HAM WITH APPLE MUSTARD GLAZE    >Back to Top<

1 (12- to 14-pound) shankless skinless smoked-cured ham*
whole cloves for studding ham
1/2 cup apple jelly
2 tablespoons Dijon mustard

Accompaniments:
assorted relishes such as pickled watermelon rind and pickled bell peppers
brandied fruits

* available at many butcher shops

Preheat oven to 350°F.

Score top of ham into diamonds and stud center of each diamond with a clove. On a rack in a roasting pan bake ham in middle of oven 1-1/2 hours.

In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more.

Transfer ham to a platter and let stand 15 minutes. Serve ham with relishes and brandied fruits. Serves 8 with leftovers.

HAM WITH APPLE RAISIN SAUCE    >Back to Top<

1 Reynolds(r) Oven Bag, large size (14"x20")
1 tablespoon flour
2 medium apples, peeled and chopped
1 cup apple juice
1/2 cup raisins
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
4 to 6 pound boneless fully cooked ham
Whole cloves (optional)

PREHEAT oven to 325° F.

SHAKE flour in Reynolds Oven Bag; place in 13 x 9 x 2-inch baking pan

ADD chopped apple, apple juice, raisins, brown sugar and cinnamon to oven bag. Squeeze oven bag to blend in flour. Lightly score surface of ham in a diamond pattern; insert cloves if desired. Place ham in oven bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE until meat thermometer reads 140°F, or 1-1/4 to 1-3/4 hours. Stir sauce before serving.

Nutrition per 3-ounce cooked serving: Number of Servings: 16 to 24

Nutrition Information:
(Per Serving) calories: 192
grams fat: 8
% calories from fat: 36
milligrams cholesterol: 56
milligrams sodium: 1352
grams carbohydrates: 8
grams protein: 22

HAM WITH CRANBERRY CORNBREAD STUFFING    >Back to Top<

1/4 cup Butter
1/2 cup Onion, minced
1/4 cup Celery, minced
1/2 teaspoon Mustard, dry
Salt & pepper, to taste
1/2 cup Cranberry sauce, whole berry
4 cups Cornbread, corn muffin or johnnycake crumbs
5 pounds Ham, smoked ,boned & rolled NOT A READY TO SERVE HAM

GLAZE
1/2 cup Karo, light
1 tablespoon Lemon juice
1 cup Cranberry sauce, whole berry

In a large skillet, melt butter; add onion and celery; cook lightly add mustard, salt and pepper, the cranberry sauce and lemon juice. Mix well; add crumbs; mix very well. Untie the ham; stuff with cranberry mixture; re-roll; tie up again; place in a roasting pan, lightly sprayed with non-stick vegetable cooking spray, fat side up.

Preheat oven to 350F.

Bake for 30 minutes per pound or, until a meat thermometer registers to 160F. In a small saucepan, blend and warm glaze ingredients. After 1-1/2 hours of baking time, remove rind if necessary; brush surfaces of ham with warm glaze; return to oven; repeat glazing several times during remainder of baking time. Makes 10 servings.

**NOTE** Stuffing can be used for pork tenderloin or thick pork chops as well.

HAM WITH PEACH SAUCE    >Back to Top<

1 Reynolds(r) Oven Bag, large size (14 x 20 inches)
1/4 cup flour
2 cans (29 ounces each) sliced peaches in heavy syrup, drained
1 cup peach or apricot preserves
1-1/2 teaspoons ground cinnamon
6 to 8 pound boneless fully cooked ham
Whole cloves

PREHEAT oven to 325° F.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

ADD peaches, peach preserves and cinnamon to oven bag. Squeeze oven bag to blend in flour. Arrange ingredients in an even layer in oven bag. Using a table knife, lightly score surface of ham in a diamond pattern; insert cloves. Place ham in oven bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 1-1/4 to 1-3/4 hours or until meat thermometer reads 140°F. To serve, cut open oven bag and transfer ham to serving platter. Spoon sauce over ham.

Nutrition per 3-ounce cooked serving: Number of Servings: 24 to 32

Nutrition Information:
(Per Serving) calories: 250
grams fat: 8
% calories from fat: 27
milligrams cholesterol: 56
milligrams sodium: 1360
grams carbohydrates: 24
grams protein: 22

HAM WITH PEAR GLAZE    >Back to Top<

1 (14-pound) ham
Triple Pear Puree Recipe

Remove rind from ham. Preheat oven to 350F. Place ham on rack in large
roasting pan. Make 1/2-inch deep crisscross cuts in fat on top of the ham. Heat
half of pear puree in heavy small saucepan. Brush some generously over ham. Bake ham until thermometer inserted in thickest past without touching bone registers 140F, basting occasionally with pear puree, about 2 hours. Remove from oven and baste again. Let stand 20 minutes. Transfer ham to platter. Pass remaining pear puree separately.

HAM WITH PINEAPPLE DIJON SAUCE    >Back to Top<

1 Reynolds(r) Oven Bag, large size (14 x 20 inches)
2 tablespoons flour
1 can (20 ounces) crushed pineapple in juice, undrained
1/2 cup packed brown sugar
1/4 cup Dijon mustard
4 to 6 pound boneless fully cooked ham
Whole cloves (optional)

PREHEAT oven to 325° F.

SHAKE flour in Reynolds Oven Bag; place in 13 x 9 x 2-inch baking pan.

ADD pineapple, brown sugar and Dijon mustard to oven bag. Squeeze oven bag to blend in flour. Lightly score surface of ham in a diamond pattern; insert cloves if desired. Place ham in oven bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 1 1/4 to 1 3/4 hours or until meat thermometer reads 140°F. To serve, cut open oven bag and transfer ham to serving platter. Spoon sauce over ham.

One serving equals 3 ounces cooked ham. Number of Servings: 16 to 24

Nutrition Information: (Per Serving) calories: 215
grams fat: 8
% calories from fat: 32
milligrams cholesterol: 56
milligrams sodium: 1446
grams carbohydrates: 14
grams fiber: 0
grams protein: 22

HAM WITH PORT RAISIN SAUCE    >Back to Top<

1 (2-1/2 pound) boneless smoked ham, preferably "Cure 81"
2 cups tawny or vintage port
1/3 cup double-strength beef broth, canned or homemade
1/3 cup water
1/2 cup dark raisins
2 Tablespoons light brown sugar
1 Tablespoon cornstarch dissolved in 2 Tablespoons cold water

Makes: 4 to 6 servings

Pierce the ham all over with the tip of a sharp knife.

In a 3-1/2 quart slow cooker, combine the port, broth and water. Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham
reads at least 165 F, 4 to 5 hours on low or 2 to 3 hours on high. Turn the ham once during cooking for even distribution of flavor. Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan, bring to a boil over high heat, and cook until the cooking liquid has reduced to 2 cups, about 5 minutes. Stir in the raisins, brown sugar, and vinegar, reduce the heat to low and simmer for 5 minutes. Whisk in the cornstarch mixture and cook until just thickened. Pour the sauce into a sauce boat. Slice the ham and serve with the sauce passed on the side.

HAM WITH STRAWBERRY DIJON SAUCE    >Back to Top<

1 Reynolds(r) Oven Bag, large size, (14 x 20 inches)
2 tablespoons flour
2 cans (6 ounces each) pineapple juice
3/4 cup honey
1/2 cup Dijon mustard
5 to 7 pound boneless fully cooked ham
Whole cloves
1 quart strawberries, hulled and halved

PREHEAT oven to 325°F.

SHAKE flour in Reynolds Oven Bag; place in 13 x 9 x 2-inch baking pan.

ADD pineapple juice, honey and Dijon mustard to oven bag. Squeeze oven bag to blend ingredients. Using a table knife, lightly score surface of ham in a diamond pattern; insert cloves. Place ham in oven bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 1-3/4 to 2-1/4 hours or until meat thermometer reads 140°F. To serve, cut open oven bag and transfer ham to serving platter. Stir strawberries into sauce in oven bag. Spoon sauce over ham.

Nutrition per 3 ounce cooked serving: Number of Servings: 20-28

Nutrition Information: (Per Serving) calories: 228
grams fat: 8
% calories from fat: 30
milligrams cholesterol: 56
milligrams sodium: 1496
grams carbohydrates: 18
grams protein: 22

HERB-CRUSTED BONELESS HAM    >Back to Top<

1 boneless ham, about 5 pounds (2.5 kg.)
2 tablespoons Dijon mustard 25 milliliters
1/4 teaspoon coarsely ground black pepper 1 milliliter
1/2 tsp dried rosemary 2 milliliters
1-1/2 cups fine dry breadcrumbs 375 milliliters
1/2 cup freshly chopped parsley 125 milliliters
1 tablespoon olive oil 15 milliliters
1/2 teaspoon grated orange rind 2 milliliters
1 tablespoon orange juice 15 milliliters
1 clove garlic, minced

In a bowl, combine mustard, pepper and rosemary and rub over surface of ham. Toss together crumbs and parsley. Whisk oil, orange rind, juice and garlic; toss with crumb mixture. Press crumbs onto mustard coated ham. Place in a roasting pan and bake at 325° F (160°C) for 1 hour or until internal temperature reaches 140°F (70°C). Makes 10 to 12 servings.

HICKORY SMOKED HAM WITH MAPLE-MUSTARD SAUCE    >Back to Top<

1 (5-pound) ham, fully cooked boneless
3/4 cup maple syrup
3/4 cup Dijon mustard, or spicy brown
hickory chips, for smoking

Soak about 4 wood chunks or several handfuls of wood chips in water; drain. If using a canned ham, scrape off any gelatin. If using another type of fully cooked ham, such as a bone-in shank, trim most of the fat, leaving a 1/8-inch layer. Arrange low briquettes on each side of a rectangular metal or foil drip pan. Pour in hot tap water to fill pan half full. Add soaked wood chips to the fire. Oil hot grid to help prevent sticking. Place ham on grid directly above drip pan. Grill ham, on a covered grill 20 to 30 minutes per pound, until meat thermometer in thickest part registers 140 degrees F.

For best flavor, cook slowly over low coals, adding a few briquettes to both sides of the fire every hour, or as necessary, to maintain a constant temperature. Add more hickory chips every 20 to 30 minutes.

MAPLE MUSTARD SAUCE    >Back to Top<

Mix syrup and mustard in small bowl; set aside most of the syrup mixture to serve as a sauce. brush ham with remaining mixture several times during the last 45 minutes of cooking. let ham stand 10 minutes before slicing. Serve with Maple-Mustard Sauce.

HOLIDAY GLAZED HAM    >Back to Top<

Aluminum Foil

4 to 6 pound fully-cooked boneless ham half
Whole cloves
1/4cup honey
1/4 cup packed brown sugar
1 tablespoon Dijon mustard

PREHEAT oven to 325°F. Line 13 x 9 x 2-inch baking pan with Heavy Duty Aluminum Foil.

PLACE ham in foil-lined pan. If desired, score ham by lightly cutting diamond shapes into ham; insert cloves.

BAKE 1 hour uncovered. Combine honey, brown sugar and mustard. Spoon half of honey mixture over ham. CONTINUE BAKING 30 to 45 minutes longer or until meat thermometer reads 140°F, spooning remaining honey mixture over ham after 15 minutes baking time. Let stand 10 minutes before slicing.

Nutrition per 3 ounce cooked serving: Number of Servings: 16 to 24

Nutrition Information: (Per Serving) calories: 192
grams fat: 8
% calories from fat: 36
milligrams cholesterol: 56
milligrams sodium: 1374
grams carbohydrates: 9
grams protein: 21

HOLIDAY HAM (HALF HAM)    >Back to Top<

1 Reynolds(r) Oven Bag, large size (14 x 20 inches)
1 tablespoon flour
8 to 10 pound fully-cooked ham half, bone-in
Whole cloves

PREHEAT oven to 325°F.

SHAKE flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep. Leaving a thin layer of fat, trim skin and fat from ham. Lightly score surface of ham; stud with cloves.

PLACE ham in oven bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of ham, not touching bone.

BAKE 2 to 2-1/2 hours or until meat thermometer reads 140° F. Let stand in oven bag 15 minutes.

Nutrition per 3 ounce cooked serving: Number of Servings: 24-30

Nutrition Information: (Per Serving) calories: 228
grams fat: 16
% calories from fat: 63
milligrams cholesterol: 58
milligrams sodium: 1107
grams carbohydrates: 0
grams protein: 20

HONEY BAKED HAM WITH CUMBERLAND SAUCE    >Back to Top<

1 Whole or half ham
2 cups Pineapple juice
1 cup Honey
1 cup Brown sugar
1 quart Hot water
1 cup Currants
Thinly peeled rind of 1 orange
Thinly peeled rind of 1 lemon
1/3 cup Cornstarch dissolved in 1/2 cup water
1/2 cup Firmly packed brown sugar
Juice of 1 orange
Juice of 1 lemon
1/3 cup Red currant jelly
1/4 cup Port wine
Black cherries, if desired

Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325' two hours. Yield: 8 Servings

Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes.

Cut orange and lemon rinds into very fine julienne about 3/4 inch long; poach in simmering water 20 minutes. Drain, discarding water, and set aside.

Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent. Add brown sugar, orange and lemon juice, jelly and wine; stir until jelly is melted and add prepared orange and lemon rinds and black cherries. Serve warm over ham slices. Makes about five cups of sauce.

HONEY DIJON HAM    >Back to Top<

1 smoked ham, rump or shank portion
2/3 cup honey
1/3 cup Dijon-style mustard
1/4 teaspoon ground cloves

Heat oven to 325 degrees F. Place ham in large shallow roasting pan. Bake until meat thermometer inserted in thickest part registers 125 degrees F., about 1 1/4 hours. Remove from oven, trim off rind, leaving very thin layer all around. Score ham by cutting diamond shapes 1/4-inch deep into ham. Combine honey, mustard and cloves in a small bowl. Spoon honey mixture over ham, and into diamond cuts. Continue baking about 30 minutes, or until meat thermometer registers 140 degrees F. Serve with additional warm glaze, if desired. Serves 12

Nutrition Facts
Calories 224 calories
Protein 29 grams
Fat 7 grams
Sodium 941 milligrams
Cholesterol 62 milligrams

HONEY GLAZED EASTER HAM    >Back to Top<

4 pounds Ham; boneless, fully cooked
1 can Lemon-lime soda; 12 ounces
1/4 cup Honey
1/2 tsp, Mustard
1/2 tsp, Cloves; ground
1/4 teaspoon Cinnamon; ground

Place ham and lemon-lime soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).

Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3 tablespoons drippings from bottom of crock pot. Spread glaze over ham and continue cooking.

Let ham stand for 15 minutes before serving. Yield: 12 Servings

HONEY GLAZED HAM 1    >Back to Top<

5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Preheat oven to 325 degrees F (165 degrees C).

Score ham and stud with it with the whole cloves. Place ham in foil-lined pan.

In the top half of a double boiler heat the corn syrup, honey and butter or margarine. Keep glaze warm while baking ham.

Brush glaze over ham and bake for 1 hour and 15 minutes. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking turn broiler on to caramelize the glaze. Remove from oven let sit a few minute and slice, serve and enjoy! Makes 12 servings

Nutrition at a glance: per serving: Calories 455; Protein 32 grams; Total Fat 14 grams; Sodium 2465 milligrams; Cholesterol 115 milligrams; Carbohydrates 55 grams; Fiber 1 gram

HONEY GLAZED HAM 2    >Back to Top<

4 pounds Ham; boneless, fully cooked
1 can Lemon lime soda
12 ounces ginger ale may also be used
1/4 cup Honey
1/2 teaspoon Mustard
1/2 teaspoon Cloves; ground
1/4 teaspoon Cinnamon; ground

Place ham and soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Thirty minutes before serving, combine remaining ingredients, including 3 tablespoons drippings from bottom of crock pot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving. Yield: 12 Servings

HONEY HAM    >Back to Top<

2 cups Honey
1/3 cup Cider vinegar
2 teaspoons Ground cloves
5 pounds Ham; boneless
2 cups Brown sugar; packed
2 teaspoons Ground cinnamon

Combine all ingredients except ham, well. Over low heat, heat sauce to just before boiling point. Remove from range. Slice ham halfway through into desired thickness for servings. Tie with string and place in a roasting pan. Pour sauce over ham, cover and marinate in the fridge for 24 hours. Two hours before baking, remove from fridge to bring to room temperature. Bake at 275*F for about 1 hour (or more) to heat through. Glaze top under broiler if desired. Yield: 8 Servings

**Basting is recommended while cooking.

**Carefully monitor while under broiler so as not to burn.

**Garnish as desired

HONEY, WHISKEY, CLOVE, GLAZED HAM    >Back to Top<

3/4 cup honey
1-1/2 Tablespoons bourbon whiskey
1/2 teaspoon ground cloves
1 bone-in, fully cooked,
spiral sliced ham
(about 5 pounds)

Combine honey, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275° F about one hour or until heated through. Remove foil from ham and increase oven temperature to 425°F. Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham. Makes 12 servings.

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