Place ham, fat side up, in a shallow roasting pan. For a smoked ham allow 25 minutes for every pound. If using a ready-to-eat ham, allow 15 minutes per pound.
About 45 minutes before ham is done, take ham out of oven and remove rind and score the fat in both directions. Mix brown sugar, mustard and rum into a paste and spread liberally over the top and sides of ham.
Return the ham to the oven to continue cooking. Brush ham with glaze mixture every 10 minutes until done. Serves 8.
4 ½ C. Frozen Raspberries, Blackberries or Blueberries
¼ C. All-Purpose Flour
¼ C. Granulated Sugar
¼ tsp. Salt
½ tsp. Lemon Juice
1 tsp. Vanilla Extract
4 Tbsp. Dark Rum
Directions:
Preheat oven to 350°F.
Combine rolled oats, flour, granulated sugar, brown sugar, cinnamon and salt. Pour in the melted butter and stir to make the topping.
In another bowl, add the frozen berries, flour, granulated sugar, salt, lemon juice, vanilla extract and rum and toss gently to combine.
Pour berry mixture into an 8 x 8 -inch casserole dish. Spoon the topping evenly over the berry mixture. Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.
Remove from the oven and place on wire rack and allow to cool for 10 minutes before serving. Serve with vanilla ice cream, if desired. Cover leftovers and store in frig for up to 5 days.
