Oven: 325°
Servings: many
Ingredients:
1 half ham---shank portion
1 c brown sugar
1/4 c. cider vinegar
2 t. dry mustard
whole cloves--about 2 doz.
Procedure:
Bake ham at 325° F. on a rack in a shallow pan 15 minutes per pound. When temp is 130° on a meat thermometer, or one hour before done, remove the ham, score the outside fat in a diamond pattern, cutting 1/4 inch deep with a sharp knife. Combine brown sugar, vinegar and mustard. Spread over outside of ham. Stud with whole cloves set decoratively in the center of each diamond, plus a few randomly set into the ham. Return to oven and finish baking. If you wish you may baste the ham with leftover glaze. Tips: line the pan with foil to avoid a tough cleanup, as the sugar in the glaze can make a mess. If basting, drizzle the glaze to avoid disturbing the cloves. Cooking time (but not quality of finished product) will vary according to whether or not the ham is fully cooked---check the package.
Serve with California Raisin Sauce.
Source: Steve Schwartz
Recipes collected and reproduced by Diane and Steve Schwartz and family and friends.