VUE

H O L I D A Y M E A L Stuffed Spiral Ham M A K E S 1 6 S E R V I N G S | E S T. T I M E : 3 H O U R S Ham Glazes I N G R E D I E N T S P R E P A R A T I O N S One 8-10 pound spiral-sliced ham 1/2 an orange, thinly sliced 4 cloves of garlic, slivered 6 sprigs fresh rosemary and/or thyme, cut up Ham glaze (recipes below) Spiced Pepper Glaze In a small bowl, stir together 3/4 cup red jalapeno pepper jelly and 1 1/2 teaspoons five spice powder. Cherry-Rosemary Glaze In a small bowl, stir together 1/2 cup cherry jam, 1/4 cup orange juice, and 1 tablespoon chopped fresh rosemary. Cranberry-BBQ Glaze In a small bowl, stir together 1/2 cup jellied cranberry sauce, 1/2 cup bottled barbecue sauce, and 2 tablespoons honey. Honey-Mustard Glaze In a small bowl, stir together 1/2 cup stone ground mustard, 1/4 cup honey, 1 Tbsp. fresh thyme, and 1/2 teaspoon ground cardamom. Orange-Bourbon Glaze In a small bowl, combine 1/2 cup orange marmalade or peach preserves, 1/2 cup stone ground mustard, and 2 tablespoons bourbon. 1. Preheat oven to 325°F. Line a shallow roasting pan with foil. Between the slic es of ham, ins ert the orange slic es, garlic cloves, and sprigs of fresh rosemary and/or thyme all the way around the ham. Transfer ham, flat side down, to the prepared pan. Cover with foil. 2. Bake 2 to 2 1/2 hours, or until browned and heated through (140°F). For the last 45 minutes of cooking, uncover and spoon desired glaze (see recipes below) over ham. 3. Transfer to a platter using two large, wide spatulas. V U E N J .C O M 103

• Cover