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Glazed Ham

Reviewed: Apr. 4, 2010
I made three 8 lb. raw (butt portion) Smithfield brand hams for our Easter meal this year and doubled the glaze recipe. Two were roasted in the oven @ 275 for 5.5 hours and one in a crockpot on low for the same amount of time. All three were good, however, I was surprised I preferred the crockpot ham over the 2 oven roasted. The color was pink and more appealing and didn't look overcooked as the oven method. I made the hams ahead of time on Saturday, refrigerated them and sliced with electric knife on Easter. Baked in the oven with the glaze mixture but added 1/4 cup white wine and 2 Tablespoon honey dijon mustard. Excellent with the recipe submitted by "nik" for Scalloped Pineapple, Pat's Baked Beans, Cheesy AuGratin Potatoes and a great salad.
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