Thanksgiving Marmalade Ham & Citrus Sweet Potatoes
Marmalade Baked Ham
1 boneless fully cooked ham (3-4 lbs)
12 to 15 whole cloves
1 can beef broth
1/4 cup packed brown sugar
1/2 cup orange marmalade
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep; insert a clove in each diamond. Pour broth over ham. Rub brown sugar over surface of ham. Cover and bake at 325 deg for 1-1/4 hours. Spread with marmalade. Bake uncovered, for 15-25 minutes or until a meat thermometer reads 140 deg and ham is heated through. Yield: 12-14 servings.
Citrus Sweet Potatoes
6 medium sweet potatoes, peeled
1/3 cup packed brown sugar
1 Tbs cornstarch
1 cup orange juice concentrate
2 tsp grated lemon peel
1/2 cup chopped pecans, optional
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and Cool. Cut into 1/2 inch slices. Place in a greased 13 x 9 x 2 inch baking dish.
In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon peel. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. Bake, uncovered, at 325 deg for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly. Yield: 12 servings.
1 boneless fully cooked ham (3-4 lbs)
12 to 15 whole cloves
1 can beef broth
1/4 cup packed brown sugar
1/2 cup orange marmalade
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep; insert a clove in each diamond. Pour broth over ham. Rub brown sugar over surface of ham. Cover and bake at 325 deg for 1-1/4 hours. Spread with marmalade. Bake uncovered, for 15-25 minutes or until a meat thermometer reads 140 deg and ham is heated through. Yield: 12-14 servings.
Citrus Sweet Potatoes
6 medium sweet potatoes, peeled
1/3 cup packed brown sugar
1 Tbs cornstarch
1 cup orange juice concentrate
2 tsp grated lemon peel
1/2 cup chopped pecans, optional
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and Cool. Cut into 1/2 inch slices. Place in a greased 13 x 9 x 2 inch baking dish.
In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon peel. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. Bake, uncovered, at 325 deg for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly. Yield: 12 servings.
