Be the first to Canned ham becomes special with a glaze of apple or guava jelly, mustard, pineapple juice, and wine, then topped with a cherry and raisin sauce. Try this method with pork tenderloin or even chicken.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1 canned ham
- 1 (10 ounces) jar apple or guava jelly
- 1 Tablespoon prepared mustard
- 1/3 cup pineapple juice
- 2 Tablespoons dry white wine
- 1 (1 pound 5 ounces) can cherry pie filling
- 1/2 cup light raisins
Preparation:
Heat a large canned ham according to time schedule on can. Half an hour before end of heating time, remove ham from oven and score fat in diamonds.
Combine one 10-ounce jar apple or guava jelly and 1 tablespoon prepared mustard. Stir in 1/3 cup pineapple juice and 2 tablespoons dry white wine. Cook and stir to boiling; simmer mixture 3 minutes.
Pour 1/3 of glaze over ham. Return ham to oven for remaining 30 minutes. Spoon glaze over ham every 10 minutes.
In saucepan, heat one 1-pound 5-ounce can cherry pie filling and 1/2 cup light raisin to boiling. Stir occasionally. At end of heating time, transfer ham to a platter.
Add glaze from pan to cherry sauce. Bring to boil. Spoon some over ham. Pass remainder.
Yield: 3 cups sauce
Recipe Source: Shortcut Cooking by Charlotte Erickson (NTC/Contemporary Publishing)
Reprinted with permission.
Combine one 10-ounce jar apple or guava jelly and 1 tablespoon prepared mustard. Stir in 1/3 cup pineapple juice and 2 tablespoons dry white wine. Cook and stir to boiling; simmer mixture 3 minutes.
Pour 1/3 of glaze over ham. Return ham to oven for remaining 30 minutes. Spoon glaze over ham every 10 minutes.
In saucepan, heat one 1-pound 5-ounce can cherry pie filling and 1/2 cup light raisin to boiling. Stir occasionally. At end of heating time, transfer ham to a platter.
Add glaze from pan to cherry sauce. Bring to boil. Spoon some over ham. Pass remainder.
Yield: 3 cups sauce
Recipe Source: Shortcut Cooking by Charlotte Erickson (NTC/Contemporary Publishing)
Reprinted with permission.
