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Place ham in a large roasting pan and bake as directed on the wrapping, about 18 minutes per pound. Combine remaining ingredients, in a small bowl and stir until smooth. Remove the ham from the...
Bake ham, fat side up, in a roasting pan, according to the timetable below. Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings. Score fat surface in diamond shapes, cutting only 1/4-inch deep.
"This is a Paula Deen classic made with a spiral-sliced ham coated with a brown sugar/mustard glaze and then covered with pineapple rings, maraschine cherries and cloves. I found this in the December 2009 Food Network Magazine.
Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham. Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor. Place ham in oven for 1 1/2 hours....
Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side...
Blend peaches and syrup in a blender to the consistency of a puree. Bake ham in a dutch oven with oven-proof lid skin side up accordingly. I baked mine at 325 degrees for 2 hours.
Using a pastry brush, paint ham with glaze. Carefully press sugar mixture onto exterior of ham with hands. Return to oven and bake until dark brown and caramelized, about 20 minutes.
