| Ingredient | ULF # | Portion |
|---|---|---|
| Cloverdale Old Fashioned Teardrop Ham | 549105 | 10 lbs. |
| Cargill Brown Sugar | 380182 | 1 cup |
| Lyons Light Corn Syrup | 354022 | 1 cup |
| Lyons Flour | 345010 | 2 Tbsp. |
| Barron Spices Ground Cinnamon Spice | 290826 | 1/4 tsp. |
| French's Dijon Mustard | 274025 | 1 Tbsp. |
| Musselman's Apple Cider Vinegar | 457657 | 1 Tbsp. |
Heat oven to 325 degrees. Line a roasting pan with foil, keeping the ham fat side up; place it in the baking pan. Bake for 18 to 20 minutes per pound, or until a meat thermometer registers to 145 degrees. Meanwhile make the glaze. In a medium sauce pan combine brown sugar, corn syrup, cinnamon, flour, mustard and vinegar. Stir over medium-low heat until smooth. Remove the foil from the ham and remove excess fat. Score the ham all over the surface, creating a diamond pattern. Return to the oven and continue baking to about 160 degrees, basting with the glaze mixture frequently.
Enjoy!
