| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 12 |
lb |
Shankless skinless |
|
|
smoke-cured ham up to |
|
|
14 |
|
|
Whole cloves for studding |
|
|
ham |
| 1/2 |
c |
Apple jelly |
| 2 |
T |
Dijon mustard |
INSTRUCTIONS
Accompaniments Assorted relishes such as pickled watermelon rind and
pickled bell pepper* Brandied fruits* available by mail order form
Maison Glass Delicacies, 800-822-5564 Preheat oven to 350 degrees.
Score top of ham into diamonds and stud center of each diamond with a
clove. On a rack in a roasting pan bake ham in middle of oven 1 1/2
hours. In a small saucepan heat jelly over moderate heat, stirring,
until melted and smooth. Remove saucepan from heat and stir in
mustard. Spread glaze evenly on top of baked ham and bake 35 minutes
more. Transfer ham to a platter and let stand 15 minutes. Serve ham
with relishes and brandied fruits. Yield: 8 servings with leftovers
Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live
Show #9028 Posted to MC-Recipe Digest V1 #968 by "Angele and Jon
Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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