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 Pub date
2008-01-07

Ham recipes

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spring ham

1/3  cup coffee flavored liqueur
2    tbsp. tarragon vinegar
1    15 1/2 oz. can pineapple slices
1    16 oz. can cling peach halves
1/2  cup red currant jelly
1    16 oz. can pear halves
1    fully cooked ham, bone in
1    tsp. prepared mustard
1    tsp. cornstarch
     parsly or mint sprigs for garnish

     Combine 1/4 cup liqueur with vinegar.
Drain fruits, saving 1/4 cup of the pineapple
juice.  Pour liqueur mixture over the fruit
and marinate for 30 minutes or longer.  Brush
the remaining liqueur over the ham and bake
ham as label directs at 325 degrees about 15
minutes per pound.  Half-way through the
baking, drain the marinade from the fruit and
blend with mustard, cornstarch, jelly and
reserved pineapple juice.  Bring to a slow
boil, stirring and simmer for 2-3 minutes.
About 20 minutes before the ham is done,
drain off any fat in the pan.  Spoon 1/4 cup
of the sauce over the ham and continue
baking.  About 5 minutes before the ham is
ready, arrange the fruit around the ham
and serve hot with the meat, garnished with
parsley or mint.  Use remaining sauce to
serve with the meat.


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