|with Pickaninny Creole|
“Decorate baked ham with golden stars of orange peel to give dinner an extra sparkle.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 8: 250 Ways to Prepare Meat (1953)
BAKED HAM WITH GLAZES
1 smoked ham, at room temperature, wiped with clean cloth, wrapped loosely “in one of the papers wrapped around ham or in clean wrapping paper”
Glaze (see below)
Preheat oven to 325°. Place ham fat side up on rack in shallow pan. “Do not cover pan or add water.” For baking, allow 15 minutes per pound for hams 12 lbs or over, 18 minutes per pound for hams under 12 lbs, 22 minutes per pound for half hams, or bake to an internal temperature of 150o, being sure bulb of thermometer is inserted in the center of thickest part of meat and does not touch bone. Bake to within 45 minutes of total baking time. Remove paper and rind from ham, make a series of shallow cuts across fat to cut into squares or diamonds, spread with desired Glaze, and insert 1 whole clove into each square of fat. Bake uncovered for the remaining 45 minutes.
1 C brown or white sugar and ½ C maraschino cherry juice, cider, or sweet pickle juice from pickled fruit (preferably homemade—see recipes in Canning … and Basics sections)
1 C honey
1 C brown sugar, 1 Tbsp prepared mustard (preferably homemade—see recipes in Basics section)
1 C puréed apricots, rhubarb or applesauce (the latter preferably homemade—see recipes in Basics section)
One glass currant jelly, melted
Use maraschino cherries and mint cherries fastened with pieces of toothpicks instead of cloves
¾ C pineapple juice, ¾ C strained honey and ½ tsp dry mustard cooked until thick
½ C maple syrup, ½ C cider or apple juice and 2 Tbsp prepared mustard (preferably homemade—see recipes in Basics section)
½ C orange marmalade (preferably homemade—see recipes in Canning … section)
Cook ½ lb fresh cranberries with 1 C maple syrup until skins pop open Press mixture through a sieve and spread over ham.