cheezkween wrote:

Here's an outstanding glaze for canned ham;

Pour off the juice from the ham and add enough brown sugar to the juice to create a oozy paste. Add dry mustard (Colemans is very good) to taste, starting with 1 tsp.

Score the top and sides of the ham in a diamond pattern and spread the top with the glaze.

Bake the ham, uncovered at 300 degrees. At intervals, baste the ham with the melted glaze in the bottom of the baking pan. The glaze and the ham get more flavorful as baking goes on.

Remove ham when the internal temp reaches 180.

mike4947 wrote:

Since it's only me I go for the Hormel Cure 81 ham rather than canned.
I diamond cut the sucker, stud it with clovves, and believe it or not I glaze it with LaChoy's sweet & sour sauce.

HeeHawHoney wrote:


I've never had a canned ham that I know of, but I am a fan of Spam and have used a very similar glaze on baked Spam. For one loaf of Spam use:

1/2 C Brown Sugar
1 or 2 tsp prepared Mustard (yellow French's works fine)
1 tsp white vinegar

Pour it over Spam studded with whole cloves.