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Baked Ham with Guava Glaze

Becky Luigart-Stayner; Melanie J. Clarke

20 servings (serving size: 3 ounces ham)

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.


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.