6-7 pounds fully cooked bone-in smoked ham, shank, or butt portion
1/4
c
Damson plum or peach preserves
2
tb
Orange juice
INSTRUCTIONS
GLAZE
Heat oven to 375. Combine sugar, chili powder, paprika, cumin, cinnamon and
cloves in small bowl. Score top and sides of ham with knife in a crisscross
pattern. Sprinkle with spice mixture. Place ham in a 17x11-inch roasting
pan. Bake 1 1/2 to 2 hours until instant-read thermometer in center
registers 140. (After 1 hour, cover ham loosely with foil to prevent
over-browning). Combine preserves and orange juice in small cup. Uncover
ham; brush with preserves. Bake 5 minutes more. Let stand 15 minutes. Makes
8 to 12 servings. Typed by Ethel Snyder <essie49@juno.com> Date: July 24,
1997
Recipe by: Ladies' Home Journal magazine -- April 1996 Posted to MC-Recipe
Digest V1 #693 by essie49@juno.com (Ethel R Snyder) on Jul 27, 1997
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