Baked Ham with Horseradish Glaze

"An excellent glaze for ham or pork roast."
 
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photo by Arichka photo by Arichka
photo by Arichka
Ready In:
1hr 35mins
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • Score ham and bake in a 325* oven for 1 1/2 hours.
  • In a medium sauce pan over low heat add remaining ingredients, stir and melt.
  • Brush this on ham frequently.
  • I reserve around 1/2 of this recipe to offer at the table or to drizzle over sliced ham on the platter.

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Reviews

  1. I did a ham butt with this glaze in the crockpot for Christmas dinner. I had to improvise a bit with what I had on hand, so I used half a can of jellied cranberry sauce in place of the jelly, and a whole can of crushed pineapple in juice (8 ounces), including ALL the juice. I cooked the ham on low in the pot for 6 hours, drained the juices off, then poured the glaze over it and cooked it for 2 more hours. It was falling off the bone and tasted divine. My guests said it was the best ham they have ever eaten! Thanks, Di!
     
  2. this is Jezabel sauce in the south great stuff on cold ham mike.
     
  3. As some others stated, I used an 8-ounce can crushed pineapple, with all its juice. This was great! I will be using again for baked ham. Thank you for sharing this.
     
  4. Thanks DiB's for the neat twist on the usual glaze. I did double the recipe & used cans of crushed pineapple/cran sauce........tres easy (our fav!) and a good amount of leftover sauce for dippin' etc.
     
  5. Wonderful! I did boil the ham in a mix of coke and water before draining and glazing but did the glaze as the recipe and it was great DH and DD loved it as well. Definately a keeper, thanks! Lou :)
     
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Tweaks

  1. I did a ham butt with this glaze in the crockpot for Christmas dinner. I had to improvise a bit with what I had on hand, so I used half a can of jellied cranberry sauce in place of the jelly, and a whole can of crushed pineapple in juice (8 ounces), including ALL the juice. I cooked the ham on low in the pot for 6 hours, drained the juices off, then poured the glaze over it and cooked it for 2 more hours. It was falling off the bone and tasted divine. My guests said it was the best ham they have ever eaten! Thanks, Di!
     

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