| | Directions | | Score ham in a diamond pattern, if desired. Place on a shallow roasting pan. Bake, uncovered at 325° for 1 & 3/4 hours or until meat thermometer registers 140°. Meanwhile, in a small saucepan blend white grape juice and lemon juice into cornstarch. Add about half of the jam. Cook and stir until thick and bubbly. Stir in the remaining jam and butter or margarine. Heat and stir until butter is melted. Brush ham with raspberry glaze when time is up. Bake 10 minutes more. Spoon remaining glaze over ham. Transfer to heated serving platter. |
|
|
| Ingredients | | - |  | 4 pounds fully cooked, boneless, smoked ham |
| - | | 1/4 cup dry white wine or white grape juice |
| - | | 2 tablespoons lemon juice |
| - | | 2 teaspoons cornstarch |
| - | | 1/3 cup seedless, red raspberry jam |
| - | | 1 tablespoon butter or margarine |
| |
| |
