More Recipes: Baked Ham and Biscuits

  • Baked Ham
  • Biscuits
  • Jeanne's Baked Ham

       1/2 baked ham (about 7 lbs)
       2 1/4 cups packed brown sugar, divided
       1/4 cup honey
       1 quart apple juice
       1/4 cup cider vinegar
       1 t ground cloves
       2 T prepared mustard
       Score fat/skin side of ham.  Place, fat side up, on a rack in 
    a shallow pan.  Insert meat thermometer, making sure it does not 
    touch the bone.  Bake at 325 degrees for 1 1/2 hours.  Boil 3/4 
    cup brown sugar, honey, apple juice, vinegar, and cloves until 
    syrupy, about 1/2 hour (it will boil over easily so keep an eye 
    on it).  Whisk in the mustard.  Pour the mixture over the ham.  
    Press the remaining 1 1/2 cups brown sugar on the outside of the 
    ham, making sure it sticks.  Bake until the meat thermometer 
    registers 140 degrees, basting with the juices every 10 minutes.
       Remove from the oven, slice into the pan juices and remove to 
    a serving platter.  If you need to reheat, save some of the juices, 
    pour over the ham slices, cover with tin foil and reheat at 250 
    degrees for 30 minutes.

    Jeanne's Biscuits

       2 1/2 cups all-purpose flour
       1 T baking powder
       1/2 t baking soda
       1/2 t salt
       3/4 c cold butter
       1/4 c cold Crisco
       1 c buttermilk
       Combine the first 4 ingredients.  Rub in the butter and Crisco.  
    Stir in the buttermilk and knead until smooth, adding flour if it 
    is too sticky.  Roll out 1/2-inch think and cut with a 2-inch cutter 
    or glass. Place biscuits on an ungreased baking sheet; bake at 450 
    degrees for 10-12 minutes or until golden.  These are good the next 
    Jeanne Moses, Minneapolis, Minnesota

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