Recipe from Homestead on the 19th, Huntsville
Glaze
6 ounces Kerrs canned mango nectar
2 ounces pineapple juice
2 ounces orange juice concentrate (not diluted)
2 ounces apple juice concentrate (not diluted)
4 ounces brown mustard
6 cups Brown Sugar (lightly packed)
1/2 teaspoon Allspice
Ham
A big, smoky-sweet ham can be just the thing for a New Year’s Day meal. The honey ham and spiral cut are good choices.
Keep the oven at 350 degrees or below and use enough glaze (with a little water if necessary) to keep from drying at the bottom.
A heavy duty aluminum foil nest works well here. Glaze every 10 to 20 minutes during the 2 hours or so a large ham would take to heat thoroughly.
Draw the juicy glaze from the bottom up over the ham, and apply new glaze every so often, as needed.
If you desire, you can fully expose the ham and turn up the heat to 425 degrees for the last 10 to 20 minutes to achieve a darker sheen and a bit of crust on the ham.
Also scoring the ham about 1/4-inch deep before heating helps the glaze get into the ham.
Be sure to save all of the juicy glaze in the pan or foil nest to put in a gravy dish for the table.
