1/3 cup reduced-fat raspberry vinaigrette salad dressing
1 cup firmly packed dark brown sugar
2 teaspoons Better Than Bouillon Vegetable Base
2 teaspoons Better Than Bouillon Chili Base
1 fully cooked smoked bone-in, spiral-sliced ham, thawed (7 to 10 pounds)
1/2 cup water
Heat oven to 350 degrees.
In large saucepan over medium-low heat, whisk together salad dressing, brown sugar and bouillon bases. Whisk continuously until glaze begins to boil. Remove from heat and set aside.
Coat large rack and roasting pan with nonstick cooking spray. Place ham on prepared rack in pan. Add water to pan, pouring around edges. Generously brush ham with glaze. (Reheat glaze if necessary.)
Bake until done, about 2 hours, basting with remaining glaze every 30 minutes. If ham starts to brown too quickly, cover loosely with foil. Yields 10 to 12 servings.
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