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Ham Glaze questions.help?

So I want to make a glazed ham with pineapple and brown sugar.NOT CLOVESWhat else could I mix the brown sugar and honey with?.anything or is that good?Do I put the glaze on right away or after a certain amount of cooking time.Do I put the pineapple rings on right away or after a certai amont of cooking time.I have a 7 pound ham, and it will take about 2 1/2 hoursTHANKS

Answer:

1/2 spiral-cut fully cooked smoked ham (about 7 - 10 pounds) 1/2 cup honey 1/2 cup firmly packed dark brown sugar 1/2 cup apricot nectar or pineapple juice 1/2 cup orange juice Pineapple rings Maraschino cherries Put apricot nectar/pineapple juice and orange juice in a saucepanReduce mixture until thickenedLine bottom of a roasting pan with aluminum foil (overhang sides so that it can fold up and cover ham)Place ham, cut side down, in center of panUse a brush to apply a thick coat of the hot apricot nectar reduction to the hamFold up the aluminum foil like flower petals snug against the hamLeave a 2 or 3 inch opening at the top for steam to escapeBake in a 375°F oven for 30 minutesOpen foil and baste twice during the baking with the fruit juice reduction, closing foil after bastingWhile ham is baking, mix honey and brown sugar in a small saucepanWarm until sugar has mixed thoroughly with the honeyRemove ham from oven and fold down foilUse spatula to coat ham with the honey mixtureReturn to oven and bake an additional 30 to 45 minutes or until an internal temperature of 140°FHam is now ready to serve unless you wish to prepare or garnish as follows: Use toothpicks to secure pineapple rings to surface of hamPlace a maraschino cherry in the center of each pineapple ringLightly baste rings with any remaining fruit juice reductionReturn to oven until fruit begins to caramelize, about 15 minutes.
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