1 5-lb hickory-smoked ham
1/4 cup + 2 tbsp Splenda Brown Sugar Blend
2 tbsp Sherry Cooking Wine
Preheat oven to 350 degrees.
Place the ham in a shallow roasting pan.
In a small bowl or cup, stir the Splenda and Sherry together until smooth. Brush half the glaze over the ham. Place ham in oven and bake at 350 degrees for 1 hour and 40 minutes or 20 minutes per pound (unless directed otherwise on ham packaging directions.) After 1 hour, brush the remaining half of the glaze over the ham.
SAUCE:
1/4 cup + 2 tbsp Splenda Brown Sugar Blend
1 tbsp cornstarch
2 whole cloves
1/8 tsp ground nutmeg
2 tbsp Dijon mustard
1/2 cup Sherry cooking wine
1/2 cup fresh-squeezed orange juice
1 tsp grated orange peel
1/3 cup raisins
In a 1-quart saucepan combine the Splenda, cornstarch, cloves, and nutmeg. Stir together until smooth. Stir in Dijon to a smooth paste. Gradually stir in the Sherry and orange juice until combined. Stir in the orange peel and raisins. Cook over medium-high heat, stirring often, until the mixture comes to a boil. Reduce the heat to low and boil gently 4 or 5 minutes until thickened. Serve the sauce with the ham. This sauce may be made a day ahead, refrigerated, and reheated just before serving time.
Yield: 8 servings
2 tbsp Sherry Cooking Wine
Preheat oven to 350 degrees.
Place the ham in a shallow roasting pan.
In a small bowl or cup, stir the Splenda and Sherry together until smooth. Brush half the glaze over the ham. Place ham in oven and bake at 350 degrees for 1 hour and 40 minutes or 20 minutes per pound (unless directed otherwise on ham packaging directions.) After 1 hour, brush the remaining half of the glaze over the ham.
SAUCE:
1/4 cup + 2 tbsp Splenda Brown Sugar Blend
1 tbsp cornstarch
2 whole cloves
1/8 tsp ground nutmeg
2 tbsp Dijon mustard
1/2 cup Sherry cooking wine
1/2 cup fresh-squeezed orange juice
1 tsp grated orange peel
1/3 cup raisins
In a 1-quart saucepan combine the Splenda, cornstarch, cloves, and nutmeg. Stir together until smooth. Stir in Dijon to a smooth paste. Gradually stir in the Sherry and orange juice until combined. Stir in the orange peel and raisins. Cook over medium-high heat, stirring often, until the mixture comes to a boil. Reduce the heat to low and boil gently 4 or 5 minutes until thickened. Serve the sauce with the ham. This sauce may be made a day ahead, refrigerated, and reheated just before serving time.
Yield: 8 servings
Note: File Photo
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