Tropical Ham with Fruit Glaze
(from jnadesigns’s recipe box)
Brought to you early…Share a tropical treat with your family this Easter.
This recipe was featured in the January 2003 issue of Texas Monthly’s “On The Road.” With the compliments of Chef-owner John Eschenfelder of Homestead on the 19th, Huntsville
Source: Tx Monthly newsletter
Ingredients
- 6 ounces Kerrs canned mango nectar
- 2 ounces pineapple juice
- 2 ounces orange juice concentrate (not diluted)
- 2 ounces apple juice concentrate (not diluted)
- 4 ounces brown mustard
- 6 cups Brown Sugar (lightly packed)
- 1/2 teaspoon Allspice
- 10-pound precooked ham (we used a Hickory-smoked, spiral cut ham)
Directions
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Preheat oven to 350 degrees. Whisk together the glaze ingredients (makes enough to glaze a 12-pound ham). Score the ham 1/4 inch deep. Place a large piece of aluminum foil in the bottom of a heavy pan, put the ham in it, and fold the foil loosely around it to make a nest.
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Thoroughly glaze the ham with fruit mixture. Put ham in the oven until heated all the way through, approximately 2 hours for a 10-pound ham, glazing with the accumulated fruit juices every 15 to 20 minutes.