Baked Ham with Creole Mustard Glaze
1 Smoked or cured ham
Creole Mustard Glaze (see recipe below)
12 Clove buds
12 Maraschino cherries
1 can Pineapple slices
Place precooked ham in baking container. Score ham with knife about 1/4 to 1/2 inches deep to form squares or diamond shapes.
Push clove buds into each square. Arrange sliced pineapples and maraschino cherries on top of ham.
Spoon Creole Mustard Glaze carefully over ham to cover thoroughly.
Bake in 250°F oven for 2 hours. During baking continue to glaze ham occasionally. Serve hot or cold with additional sauce.
Creole Mustard Glaze
1 cup (packed) Brown sugar
1/2 cup Zatarain’s Creole Mustard
Blend above ingredients and set aside.
NOTE: This glaze is excellent as a sauce for barbeque ribs.