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Old 10-16-2006, 07:04 PM   #11
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Around here you save the bone and a big pot of pinto beans and cornbread magically appear!!!!
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Old 10-16-2006, 07:07 PM   #12
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After adding cloves to ham:

1/2 cup firmly packed dark brown sugar
1/2 cup honey mustard
1/2 cup honey
1 t. ginger spice
2 cups apple juice
1 cup pineapple juice
1 cup Maderia
2 cups dried apricot halves
1 cup golden raisins

Combine 1st 4 ingredients. Coat ham. Pour apple juice and pineapple juice into roasting pan. Bake. Before the last 1 1/2 of cooking add madeira, apricot and raisins to pan.
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Old 10-16-2006, 07:11 PM   #13
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I'Ve never understood cloves with ham. Not a flavor i'm partial too. Yes it's decorative, but it's not good for the flavor IMO.

That said, I've never had a BAD ham. But cloves with pineapple is the closest you can come to making a bad ham.

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Old 10-16-2006, 07:13 PM   #14
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Pdswife, the hams we buy for the holidays are generally 16-18 lbs. But then, we're usually feeding the kids, grandkids, and extended family, too. I always send home care packages with them, which leaves just enough for Kim and I to have a couple days of sandwiches, and a meal of ham'n scalloped potatoes, then I freeze the scraps in several different bags for seasoning or ham salad.
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Old 10-16-2006, 07:15 PM   #15
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but... pineapple with ham is great.
( I've never had it with cloves.....)

I'm going with the brown sugar glaze this time abj..but I'll keep your recipe in mind for some other time. Do the cloves get soft or do you remove them before serving??

Thanks again!!!
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Old 10-16-2006, 07:16 PM   #16
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I'm really looking forward to the leftovers more than the main meal. Scalloped potatoes!! I'd forgotten about those. We'll prbly have enough for that too.
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Old 10-16-2006, 07:17 PM   #17
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Mmm, yum, Vera. I have actually put the whole sweet potatoes in with the ham to cook. Divine!
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Old 10-16-2006, 07:23 PM   #18
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The cloves come out after. To be honest, I have never had (cooked) a ham without them. My mom use to always use them and I have too since then. The recipe that I posted called for the cloves as well, but I'm sure you don't have to use them.
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Old 10-16-2006, 07:27 PM   #19
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yep, my Mom always made a glaze with the brown sugar (and other things, not just brown sugar) and then did pineapple slices, studded with whole cloves, and then in the holes of the pineapple was a cherry.
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Old 10-16-2006, 07:29 PM   #20
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The glaze I am going to use is 1 cup karo syrup, 1/3 cup brown sugar and 1/4 cup brown mustard. Does that sound alright? I might add some pineapple too ( just because I love it)
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