Amaretto Tinned Ham RecipeOrigin: America Period: Traditional |
Ingredients:
1 canned ham (about 2.2kg) 
Amaretto Tinned Ham Preparation:Method:Combine the mustard powder, brown sugar, apricot juice and Amaretto (reserve 2 tsp for later) and blend to form a thick paste. Drain any jelly from the ham and trim off any excess fat. Place the ham on a rack in a baking tray and cut diamond patterns in the top of the meat. Pour the glaze mixture over theham then transfer to an oven pre-heated to 180°C and bake for 80 minute. Baste every 20 minutes or so with the pan drippings. During the final 20 minutes of cooking place the apricot halves over the top of the meat then sprinkle with the reserved Amaretto. When done allow to rest, covered, for 10 minutes before slicing and serving. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Amaretto Tinned Ham to your online bookmark site: 
|
|
More Recipes from the Americas... More recipes for Meat... More Roasting recipes... More recipes for Pork... More recipes for Fruit... More ham recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with pork and fruit as primary ingredients: Baked Ham with Marmalade Horseradish Glaze Cherry Cheesecake II Aprikosen-Marzipan-Shnecken Mohren Baked Apples with Cream Cheese and Honey Pear Eve's Pudding Roast Wild Boar Kiwi Lime Sauce Weintraubentorte Plum Fritters Kyufteta Flambé Sauce Schweinefleisch-und Tomate-Eintopfgericht Cathedral Windows Greengage and Coconut Sponge Pudding Redcurrant Mead Cherry Sauce Gooseberry and Elderflower Parfait Ris s gribami i mindalinami Pear Sweetmeats Bisgedi Gele Gebratene Schweinekoteletts im Wirsingkohl mit Pilz-Soße Blackcurrant Soup with Cottage Cheese Dumplings Gelato di Fragola Grapefruit Sorbet Preserved Plum Sponge Flan Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
