Baked Ham with Guava Glaze

Baked Ham with Guava Glaze Recipe
Becky Luigart-Stayner; Melanie J. Clarke

What would a reunion be without a ham? This one uses guava jelly, found in the ethnic or jelly section of your market, to create a beautiful brown crust on the ham. You can substitute passion-fruit jelly or orange marmalade. Peach-Apricot Salsa makes a great accompaniment.


20 servings (serving size: 3 ounces ham)

Recipe from

Cooking Light

Nutritional Information

Calories 166
Caloriesfromfat 27 %
Fat 4.9 g
Satfat 1.6 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 18.5 g
Carbohydrate 10.2 g
Fiber 0.0 g
Cholesterol 47 mg
Iron 1.3 mg
Sodium 882 mg
Calcium 8 mg


1 (5-pound) bone-in, less-sodium ham
Cooking spray
2 teaspoons whole cloves (optional)
3/4 cup guava jelly
2 tablespoons dark rum
1 tablespoon peach nectar
1 tablespoon Dijon mustard


Preheat oven to 350°.

Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Bake at 350° for 1 hour.

Stud ham with cloves, if desired. Combine jelly, rum, nectar, and mustard. Brush ham with jelly mixture. Bake an additional 30 minutes or until meat thermometer registers 140°, basting once. Place ham on a platter; cover with foil. Let stand 10 minutes before slicing.

Jessica B. Harris,

Cooking Light

July 2002
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