| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 20 | Servings | |||
INGREDIENTS
| 1 | Ham (10 – 12 pound) | |
| Whole cloves | ||
| 1 | c | Dijon mustard |
| 2 | c | Apricot jam |
| 1/2 | c | Dry sherry |
INSTRUCTIONS
Preheat oven to 300 degrees. Line baking pan with aluminum foil. Place ham on foil, fat side up, and wrap well with more foil. For "fully cooked" boneless ham, cook 15 to 18 minutes per pound until meat thermometer registers internal temperature of 140 degrees. For boneless ham labeled "cook before eating," cook 17 to 21 minutes pre ound until meat thermometer registers internal temperature of 160 degrees. Remove ham from oven and trim of excess fat. Score ham in diamond pattern and stud with cloves. In smalll bowl, combine mustard, jam and sherry until smooth. Coat ham with glaze and return to oven 1 hour, spooning glaze over ham every 15 minutes. (Figure this 1 hour into total time needed to cook ham.) Notes: I use a bone-in ham -- love to have the bone left over for ham and beans. Just needs a little more time to cook. Also, I usually make a little extra sauce so everyone can pour it over their ham at the table. Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 09:04:12 +0000 From: hupeseib <hupeseib@H2O.KDA.STATE.KS.US>
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