Graham-crusted Baked Ham

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Meats	10	Servings

INGREDIENTS

1		Whole cooked ham
1 1/3	c	Brown sugar, packed
3/4	c	Dijon-style mustard
3/4	c	Graham cracker crumbs
		Cloves, optional
		Kiwi, figs & grape clusters

INSTRUCTIONS

Bake ham on rack, uncovered. Allow 30 minutes per pound for half ham
or 25 minutes per pound for whole ham. Ham should register 160  degrees
when done. About 1 hour before ham is done, cut diagonal  gashes across
fat side to form diamonds. Combine brown sugar, mustard  and crumbs.
Glaze ham with mixture, then stud with cloves. Return to  oven 45
minutes. Increase heat to 425F and bake 15 minutes longer.  Serve hot
or cold. Garnish with sliced kiwi, sliced figs and grape  clusters.
(C) 1992 The Los Angeles Times

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