GLAZED HAM

1 (5- to 6-pound) cooked ham (rump half or shank portion)
24 whole cloves (optional)
1 recipe Orange Glaze, Chutney Glaze, or Raspberry-Chipotle Glaze

Score ham by making diagonal cuts in a diamond pattern. If desired, stud ham with cloves. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch the bone.

Bake in a 325 degree F oven for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degrees F. Brush ham with some of the desired glaze during the last 20 minutes of baking.

Serve with remaining glaze.

Makes 16 to 20 servings

ORANGE GLAZE:
In a medium saucepan combine 2 teaspoons finely shredded orange peel, 1 cup orange juice, 1/2 cup packed brown sugar, 4 teaspoons cornstarch, and 1-1/2 teaspoons dry mustard. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Makes 1-1/4 cups glaze.

CHUTNEY GLAZE:
In a food processor or blender combine one 9-ounce jar mango chutney, 1/4 cup maple syrup, and 2 teaspoons stone-ground mustard. Cover and process or blend until smooth. Makes about 1-1/4 cups glaze.

RASPBERRY-CHIPOTLE GLAZE:
In a medium saucepan combine 1-1/2 cups seedless raspberry preserves; 2 tablespoons vinegar; 2 or 3 canned chipotle peppers in adobo sauce, drained and chopped and 3 cloves garlic, minced. Cook and stir just until boiling. Reduce heat. Cook, uncovered, 10 minutes more. Makes 1-1/2 cups glaze.

Adapted from Source: Better Homes and Gardens