{"id":15,"date":"2008-03-29T16:04:51","date_gmt":"2008-03-29T23:04:51","guid":{"rendered":"http:\/\/69.26.13.199:8000\/recipes\/?p=15"},"modified":"2017-11-23T13:12:20","modified_gmt":"2017-11-23T19:12:20","slug":"baked-ham-with-apple-mustard-glaze","status":"publish","type":"post","link":"https:\/\/www.concordiabeulah.org\/recipes\/?p=15","title":{"rendered":"Baked Ham with Apple-Mustard Glaze"},"content":{"rendered":"<p><span class=\"Titles\">INGREDIENTS:<\/span><\/p>\n<p>1 (4 to 5-lb.) fully cooked boneless ham<br \/>\n2 (10-oz.) jars (2 cups) apple jelly<br \/>\n1\/2 cup Dijon mustard<br \/>\n2 tablespoons brown sugar<br \/>\n1 teaspoon ginger<br \/>\n3 teaspoons dry mustard<\/p>\n<p><span class=\"Titles\">DIRECTIONS:<\/span><\/p>\n<p>1. Heat oven to 325\u00b0F. Spray shallow roasting pan with nonstick cooking spray. Place ham in sprayed pan. With knife, score ham by cutting diamond shapes about 1\/4 inch deep through surface. Bake at 325\u00b0F. for 45 minutes.<br \/>\n2. Meanwhile, in small saucepan, combine apple jelly, Dijon mustard, brown sugar, ginger and dry mustard. Cook over low heat until jelly is melted and mixture is well blended, stirring constantly.<br \/>\n3. Remove ham from oven; brush with about half of the glaze. Return to oven; bake an additional 30 to 45 minutes or until ham is thoroughly heated, basting with remaining glaze once or twice. Serve with any remaining glaze.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS: 1 (4 to 5-lb.) fully cooked boneless ham 2 (10-oz.) jars (2 cups) apple jelly 1\/2 cup Dijon mustard 2 tablespoons brown sugar 1 teaspoon ginger 3 teaspoons dry mustard DIRECTIONS: 1. Heat oven to 325\u00b0F. Spray shallow roasting pan with nonstick cooking spray. Place ham in sprayed pan. With knife, score ham by [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":343,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[19],"tags":[],"class_list":["post-15","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish"],"_links":{"self":[{"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/15","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15"}],"version-history":[{"count":3,"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/15\/revisions"}],"predecessor-version":[{"id":344,"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/15\/revisions\/344"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=\/wp\/v2\/media\/343"}],"wp:attachment":[{"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.concordiabeulah.org\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}