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k '"BF I 111 |l |M® ■— Insert meat thermometer so bulb reaches'.he center of thickest part but be careful that
I |dH ■ the bulb doesn't rest In (at or on bone. Do not add water; do not cover Bake at 325
,iZari 'iftOSßok. degrees until thermometer reglatera 160 degreea for a "cook-before-eatlng" ham and
/UM *lt you do not use a thermometer, allow 20 minutes per pound for baking a "cook
- W r sJL M m before-eating" ham and 15 mlnutea per pound (or a "fully cooked" ham.
XjJjLhKi *4pL About 30 minutes before ham Is done, trim oft akin and excess fat (rom top; spread
■ * with Orange Glaze and return to oven to finish cooking Yield; 14 to 16 servings.
cup firmly brown sugar tablfcapoon vinegar I
.jSBLM 1 tablespoon all-purpose (lour 1 teaspoon dry mustard
t-. mmm MB mhb tablespoons Iro/en orange juice concentrate
8F ’WKBBBr I L-. Combine ingredients, stir until smooth, and spread over ham
HT jmSMß*' I—L>. Alternate Qlaxe: About an hour before ham has llnlshed oaklng, remove : 'om oven
W ,M£ ' -.. cut off any rind, score the tat (diamond-fashion), and place a whole clove in each die
jSrffi . mond Meanwhile, heal a jar ol apricot jam. put It through a fine sieve, then spoon the
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HOUSTON HOME JOURNAL, THURSDAY, DECEMBER 13, 1979
PAGE 9-B
