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
2 teaspoons whole cloves (optional)
3/4 cup guava jelly
2 tablespoons dark rum
1 tablespoon peach nectar
1 tablespoon Dijon mustard
How to Make It
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.
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