| 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 | tb | 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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