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Apple Raisin Glazed Ham

(1 Votes)
Updated December 12, 2017
Apple Raisin Glazed Ham
1 Hr

This is no "pig tale"! For an easy and fancy-looking main dish, there's nothing better than a dressed-up Apple Raisin Glazed Ham.

What You'll Need:
  • 1 5- to 6-pound fully cooked boneless cured ham
  • 1 (18-ounce) jar apple jelly, divided
  • 1/4 cup packed light brown sugar
  • 1 1/2 teaspoons dry mustard, divided
  • 3/4 cup apple juice
  • 1 cup raisins
  • 1 cinnamon stick
  • 2 tablespoons cornstarch
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9" x 13" roasting pan with cooking spray; place ham in roasting pan.
  2. In a small bowl, combine 2 tablespoons apple jelly, the brown sugar, and 1/2 teaspoon mustard; mix well. Spread evenly over ham and bake 50 to 60 minutes, or until heated through.
  3. In a small saucepan, cook the apple juice, raisins, and cinnamon stick over medium heat for 3 to 5 minutes, or until raisins are plump. Add remaining apple jelly and 1 teaspoon mustard, and cook 1 to 2 minutes, or until jelly is melted; remove and discard cinnamon stick.
  4. In a small bowl, combine cornstarch with 3 tablespoons sauce from saucepan; stir until smooth then add to saucepan and stir until sauce is thickened. Remove ham to a cutting board and slice. Serve with sauce.

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 595
  • Calories from Fat 187
  • Total Fat 21g 32 %
  • Saturated Fat 4.6g 23 %
  • Trans Fat 0.0g 0 %
  • Protein 52g 104 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 199mg 66 %
  • Sodium 3,147mg 131 %
  • Total Carbohydrates 49g 16 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 42g 0 %

Ratings & Comments

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I have not made this yet so I cannot rate it.

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This is delicious. I didn't have apple juice, so substituted apple cider that I had in the freezer, and used my home canned apple jelly and home canned cinnamon apple jelly ( half and half). I used golden raisins and threw in a small handful of dried cherries. Will be using this recipe from now on.


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