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Stir It Up: Regina's Ham

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Regina's Ham

Take a 12 to 14 pound boneless ham. I like tavern hams. Take it out of the wrapper (Be sure to take the plastic inside wrapper off.) and place in a large pot and cover with water. Bring it to a boil on high heat. Once it is boiling turn down the heat and simmer the ham for about an hour. Remove from the water. This water can later be use to make ham soup with the left over ham. Place into a baking dish and bake for an hour or two in a 350-degree oven. In the last half hour, criss-cross cut the ham about an inch deep and pour a little glaze over the top. Pour over a little glaze every 10 minutes until you use it all. When the top is browned, remove from the oven and allow to sit for about 20 minutes. Slice and serve with pan drippings or extra glaze.

 

Brown Sugar Glaze

1 cup brown sugar

2 tablespoons regular yellow mustard

Mix together and use over the ham in the last half hour of baking.

 

Cherry Glaze

3 tablespoons water

1/4 cup white vinegar

2 tablespoons light corn syrup

1 jar cherry preserves (about 12 to 14 ounces)

1/4 teaspoon each: cinnamon, cloves, and nutmeg

Mix all ingredients in a small saucepan and bring to a boil, reduce the heat and simmer 2 minutes. Use half over the ham in the last half hour of baking and the other half serve with the sliced ham. You might want to double this recipe so that there will be extra to serve with the ham.

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