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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 143.9
  • Total Fat: 4.0 g
  • Cholesterol: 53.2 mg
  • Sodium: 802.3 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 12.0 g

View full nutritional breakdown of Glazed Turkey Ham calories by ingredient
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Glazed Turkey Ham

Submitted by: BABIRD1

Introduction

A simple and delicious turkey ham that is also a healthy alternative to traditional hams. Also makes a great generic holiday party food as it is somewhat kosher and halal. A simple and delicious turkey ham that is also a healthy alternative to traditional hams. Also makes a great generic holiday party food as it is somewhat kosher and halal.
Number of Servings: 12

Ingredients

    1 whole Jennie-O Extra Lean Turkey Ham about 2lbs

    1 10oz jar Maraschino Cherries

    1 20oz can Dole Pineapple Chunks in 100% Pineapple juice No Sugar Added

    2Tbs Cornstarch

Tips

I'm not too sure about the exact measures of cornstarch or how long I cook any of it because I do it by eye. Sorry!


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Directions

Rinse and dry turkey ham. Slice into 1/4" slices, set aside in container or freezer bag. Drain cherry juice and pineapple juice into a saucepan. Cook on high until boiling, and then turn it down to medium-high. Prepare cornstarch in a pourable measuring cup with just enough water to make it a pourable liquid. While whisking juices, stir in cornstarch mixture 1tsp at a time. Watch the bubbles of the juice to see how they pop and if it sounds sticky (you don't want the glaze too thick, better too thin than too thick). When it has the desired thickness, remove sauce from heat and allow to cool completely. Add to container of ham slices and coat ham thoroughly. Marinate in refrigerator for 1 hour or even better, overnight. Place ham and sauce in big slow-cooker and set it to High temperature. After 30 minutes, add reserved cherries and pineapple and turn it down to a Medium or Low temperature. Cook an additional 30 minutes before serving.

Serving Size: Makes 12 approximately 4oz servings

Number of Servings: 12

Recipe submitted by SparkPeople user BABIRD1.






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