* Exported from MasterCook * Easter Glazed Ham - 3 Variations Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Seafood Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lb Full cooked boneless ham - up to 6 pounds -----FIVE SPICE PLUM GLAZE----- 1 c Plum jam 1 tb Cornstarch 1/4 ts Five spice powder 1/8 ts Ground red pepper 2 tb Soy sauce 1 tb Vinegar -----MAPLE PECAN GLAZE----- 1 c Maple syrup 1 c Orange marmalade 1 tb Butter or margarine 1/2 c Pecans -- chopped, toasted -----CRANBERRY GLAZE----- 12 oz Cranberry juice concentrate - thawed 3 tb Dijon style mustard 2 tb Brown sugar 2 tb Lemon juice 4 ts Cornstarch 1/4 ts Ground cloves Place ham on a rack in a shallow baking pan. If desired, use a paring knife to score top of ham in a diamond pattern, making cuts 1/4" deep. Insert a meat thermometer. Bake in 325~ oven for 1-1/4 to 2-1/2 hours or until meat thermometer registers 140~ and ham is heated through. During the last 15 minutes of baking, brush ham with one of the following glazes. Heat any remaining glaze and serve with the ham. Makes 16-24 servings. FIVE SPICE PLUM GLAZE: In a small saucepan combine plum jam, cornstarch, five spice powder and ground red pepper. Stir in soy sauce and vinegar. Cook and stir till bubbly. Cook and stir 2 minutes more. Makes about 1 cup. MAPLE PECAN GLAZE: In a small saucepan, combine maple syrup and orange marmalade. Heat until bubbly. Whisk in butter till smooth. Stir in pecans. Makes 2 cups. CRANBERRY GLAZE: In a small saucepan combine all ingredients. Cook and stir mixture till thickened and bubbly. Cook and stir 2 minutes more. Makes 1-3/4 cups. - - - - - - - - - - - - - - - - - -