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    You are in: Home / Recipes / Baked Ham With Mustard Glaze and Cantaloupe-Raisin Conserve Recipe
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    Baked Ham With Mustard Glaze and Cantaloupe-Raisin Conserve

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    10 mins

    1 hrs 45 mins

    JackieOhNo!'s Note:

    "A Family Reunion", Good Food Magazine, August 1986. Prep time does not include standing times. Makes about 4 cups of conserve.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thirty minutes before cooking, remove ham from refrigerator and let stand. Trim fat to 1/4-inch layer.
    2. 2
      Heat oven to 325°F.
    3. 3
      Place ham in shallow roasting pan and bake 15 minutes per pound. Thirty minutes before ham is done, mix mustard and honey and brush all over ham. Baste ham with pan drippings after 15 minutes.
    4. 4
      Remove from oven and let stand 15 minutes before slicing.
    5. 5
      Meanwhile, while ham is baking, cut cantaloupes in half; seed, peel, and cut into 1-inch chunks (about 6 cups).
    6. 6
      Combine all remaining ingredients in large saucepan and let stand 1 hour.
    7. 7
      Heat to boiling over medium-high heat and boil 7-8 minutes. Pour mixture into colander placed over another saucepan. Let drain 5 minutes.
    8. 8
      Boil liquid until syrupy and reduced to 1 cup. Stir fruit into syrup. Let cool, then cover and refrigerate up to 1 month. Serve cold with ham.

    Ratings & Reviews:

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    Nutritional Facts for Baked Ham With Mustard Glaze and Cantaloupe-Raisin Conserve

    Serving Size: 1 (452 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 631.4
     
    Calories from Fat 142
    22%
    Total Fat 15.8 g
    24%
    Saturated Fat 5.3 g
    26%
    Cholesterol 141.5 mg
    47%
    Sodium 4147.5 mg
    172%
    Total Carbohydrate 60.2 g
    20%
    Dietary Fiber 2.2 g
    8%
    Sugars 53.0 g
    212%
    Protein 62.7 g
    125%

    The following items or measurements are not included:

    stone ground dijon mustard

    lemons, zest of

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