[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Honey Dijon Ham[/title][fusion_text]Week of November 17th to November 21st, 2008
HONEY-DIJON HAM
3 Pounds Boneless Fully Cooked Ham 1/3 Cup Honey 2 Tbs. Dijon Mustard
2 Tbs. Brown Sugar 1 Tbs. Water
Put ham on a greased rack in a shallow roasting pan. Bake uncovered at 350 degrees for 50-60 minutes. Combine honey, mustard and sugar. Brush about 3 Tbs. over the ham. Bake 10-15 minutes longer or until a meat thermometer reads 140 degrees and ham is heated through. Stir water into remaining glaze. Heat through and serve with the ham. Makes 8-10 servings.
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