Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Old Fashioned Glaze for HamMay 2, 2011
Sauces and Glazes
2 1/2 cups/625 mL
- 2 cups500 mLbrown sugar
- 2 Tbsp25 mLall purpose flour
- 2 Tbsp25 mLcorn syrup
- 2 tsp10 mLdry mustard
- 3 Tbsp45 mLwhite wine vinegar
Combine all ingredients; mix well.
Fully cooked hams just need to be heated through before serving. Place a “fully cooked” or “ready to serve” ham in a shallow roasting pan. Bake, uncovered, at 325ºF (160ºC).
A fully cooked whole ham will take 15-18 minutes per lb/500g. A smaller fully cooked half-ham will take about 18-24 minuters per lb/500 g.
Brush on glaze during the last 15-30 minutes of cooking. Allow the juices to settle by letting the ham rest for 10-15 minutes before carving.