Ethel M. King's Glazed Ham
- Total Time
- 4 hours, plus overnight sitting
- Rating
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Ingredients
- 18-to 12-pound, fully cooked boneless ham
- 1cup red currant jelly
- ½cup hot mustard (see below)
- ½cup dry mustard powder
- ½cup white vinegar
- ½cup sugar
- 1large egg
Hot Mustard
Nutritional analysis per serving (14 servings)
1409 calories; 99 grams fat; 36 grams saturated fat; 0 grams trans fat; 49 grams monounsaturated fat; 13 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 48 grams sugars; 98 grams protein; 7042 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the mustard: mix the mustard powder and vinegar in a noncorroding saucepan. Cover and let stand overnight. Whisk in the sugar and the egg. Place over boiling water and cook for 1 hour, stirring occasionally.
- Step 2
To make the ham: slice the ham into ¼-inch slices and tie it back together. Preheat the oven to 350 degrees. Place the ham in a roasting pan. Mix the jelly and the mustard together. Pour over the ham to coat thoroughly. Place the ham in the oven and baste every 20 minutes, baking it about 15 minutes a pound.
- Step 3
When finished, untie it and serve.
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