Honey Baked Ham

I've looked long and hard for a good ham glaze recipe that everyone in the family likes. This one is a winner! I found it here It's the Neely's recipe on Food Network. The reviews were all really good so I decided to give it a try. I used a precooked ham so I reduced the temperature for the 1st hour of cooking to 300 degrees. Then turned the oven to 350 to apply the glaze and baked uncovered for 30 minutes on each side. If I had it to do over I'd leave the oven at 300 degrees. The ham got a little darker on the edges than I would have liked. But it was very moist and had a great flavor. I had a huge ham so I doubled the glaze ingredients but I did NOT double the red peppers and cayenne. It was the perfect blend of sweet and savory.

Ingredients

• 6 pounds bone-in ham
• 1/3 cup brown sugar
• 1/3 cup honey
• 2 teaspoons cornstarch
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper

Directions

Preheat oven to 350 degrees F.

Place ham on a rack in a foil lined roasting pan. Bake the rounded side up for one hour.

In a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice thick glaze.

Rub on half of the glaze and bake for 30 minutes more. Flip the ham over and rub on remaining glaze and bake for 1 hour more. Remove from oven and allow the ham to rest for at least 30 minutes before serving.

Fool Proof Microwave Fudge

18 oz semi sweet chocolate chips

dash of salt

1 can sweetened condensed milk

2 cups miniature marshmallows

1 1/2 t. vanilla

1 cup walnuts coarsely chopped

Layer first four ingredients in a glass bowl in the order they are listed. Microwave on HI for 3 minutes until chips melt and mixture is smooth. The marshmallows may not be entirely melted and this is okay. Using a rubber spatula fold in the nuts (optional) and the vanilla.

Pour into an 8X8 square pan that has been lined with wax paper.

Let cool in the fridge for at least 2 hours until firm. Turn onto a cutting board, peel off paper and cut into 2" squares. Store loosely covered at room temperature.

Makes about 2 pounds or 32 pieces. I love the nuts but my family doesn't...so I make two batches, one with nuts and one without. The original recipe says that marshmallows are optional but I wouldn't make it without the marshmallows.