Baked Ham with Guava Glaze

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.

Yield: 20 servings (serving size: 3 ounces ham)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 27%
  • Fat: 4.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 18.5g
  • Carbohydrate: 10.2g
  • Fiber: 0.0g
  • Cholesterol: 47mg
  • Iron: 1.3mg
  • Sodium: 882mg
  • Calcium: 8mg

Ingredients

  • 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

Preparation

  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.
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