Baked Smoked Ham—Buffet Glaze
Smoked ham
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Baked Ham-Buffet Glaze
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12-14 pound smoked ham
Buffet Glaze
Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part. Be careful that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) until the meat thermometer registers 160° F. Allow 18 to 20 minutes per pound for roasting. Remove rind, chill and glaze.
Buffet Glaze
1½ tablespoons gelatine
1¾ cups water
2 bouillon cubes, if desired
¼ teaspoon salt
1 teaspoon sugar
½ cup cream
Green pepper strips
1 small bottle stuffed olives
Have ham chilled. Place fat side up for glazing. Soak gelatine in ¼ cup cold water. Heat remaining water and dissolve bouillon cubes in it. Strain. Add gelatine and stir until dissolved. Add salt and sugar. Cool. Reserve ¾ of mixture and add cream to remaining mixture. Just before cream mixture begins to congeal pour thin layer over surface of ham. Chill until firm. Continue this process keeping cream glaze at cold pouring consistency until it is all used. Keep a pan of hot water and one of ice water convenient in order to control the consistency of the gelatine mixtures. Arrange design of sliced olives and pepper strips on glazed surface and cover with reserved transparent glaze in the same fashion as the white glaze was applied. Chill. Serve as a cold meat.