Ham with Fruit Glaze

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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6 - 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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Ingredients

2 to 3 pound fully-cooked boneless smoked ham
1/2 cup fruit preserves, (such as peach or apricot)
1 tablespoon mustard

Cooking Directions

Heat ham in oven according to package directions*, about 15-18 minutes per pound in a 350 degree F oven. In small bowl, stir together preserves and mustard. Brush over sides of ham during last 15-20 minutes of heating. Slice enough ham to serve; wrap and refrigerate leftovers for up to 3 days.
Nutrition facts per 3-ounce serving.

*Crock-pot tip: Heat small boneless ham in slow cooker, with 1/4 cup water, on low setting, for 5-6 hours.

Leftovers can be used for Ham & Rigatoni Casserole , Ham Quesadillas , or Hot Ham & Pepper Cheese Hoagies.

Serving Suggestions

Most fully-cooked hams in the market have easy-to-follow directions for heating, making it easier to serve ham for any occasion. So why wait for a holiday? Serve this ham with Roasted Garlic Potatoes, steamed snap peas, and fresh strawberries or other seasonal fruit.

Nutrition Information

Calories: 170 calories
Protein: 21 grams
Fat: 3 grams
Sodium: 1480 milligrams
Cholesterol: 55 milligrams
Saturated Fat: 1 grams
Carbohydrates: 15 grams

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Pork, Be Entertaining

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.

About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.

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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.